Gobi Manchurian (cauliflower) Recipe

Prepare cauliflower: wash and cut cauliflower into bite-sized florets (about 1–1½ inches). Pat dry thoroughly with paper towels — excess moisture prevents crisping.

Make batter: In a bowl combine 3 tbs all-purpose flour, 3 tbs cornstarch, 1 tbs rice flour (if using), 1 tsp baking powder, 1 tsp garlic powder, 1 tsp salt and ½ tsp black pepper. Gradually add about 6 tbs cold water and whisk to a slightly thick but drippy batter that coats the back of a spoon. Adjust with up to 1–2 tbs more water if needed; batter should be smooth and lump-free.

Heat oil: Pour about 500 ml vegetable oil into a wide, deep skillet or deep-fryer to a depth of about 2 inches (or use enough oil for deep frying). Heat over medium-high until oil reaches 350°F (175°C) or a small bit of batter sizzles and rises immediately.

Coat and fry in batches: Working in batches to avoid crowding, dip each cauliflower floret into the batter to coat evenly, then carefully lower into the hot oil. Fry 4–6 minutes per batch until golden brown and crisp, turning occasionally. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep fried florets warm on a baking sheet in a 200°F (95°C) oven if frying in multiple batches.

Optional double-fry for extra crispiness: After first fry, rest florets for 5 minutes then return to oil at 375°F (190°C) for 1–2 minutes until extra-crispy. Drain and set aside.

Prep aromatics and sauce components: Mince garlic (6 cloves) and ginger (1 tbs). Slice green chili if using and dice red bell pepper. Separate and slice the white/light-green parts from the green tops of the spring onions.

Heat oil and sweat aromatics: In a large skillet or wok, heat 1 tbs oil over medium-high heat until shimmering. Add minced garlic and ginger and stir-fry 20–30 seconds until fragrant (do not burn). Add sliced white/light-green parts of scallions, sliced green chili and diced red bell pepper and stir-fry 30–45 seconds just to soften.

Add sauces: Lower heat slightly and add 4 tbs tomato ketchup, 2 tbs soy sauce, 1 tbs hot chili sauce, 1 tbs vinegar and 1 tsp sugar to the pan. Stir to combine and cook 30 seconds so flavors meld.

Deglaze and make slurry: Add ½ cup water or vegetable stock and bring to a gentle simmer. In a small bowl, mix 1 tsp cornstarch with 2 tbs cold water to make a smooth slurry. Pour the slurry into the simmering sauce while stirring continuously to avoid lumps. Cook 1–2 minutes until sauce thickens to a glossy, pourable consistency. Taste and adjust with ¼ tsp salt and ¼ tsp black pepper as needed.

Finish sauce: If using, stir in ½ tsp sesame oil for aroma. Add sliced green tops of scallions and chopped cilantro now or reserve some for garnish.

Combine cauliflower and sauce: Add the fried cauliflower florets to the pan with the hot sauce and toss gently to coat each piece. Work quickly so cauliflower remains crisp; toss 1–2 minutes until evenly glazed. If you prefer saucier Gobi Manchurian, add up to 2 tbs more water and simmer 30 seconds.

Garnish and serve: Transfer to a serving platter. Sprinkle with thinly sliced green scallion tops, toasted sesame seeds and chopped cilantro if using. Serve immediately with lemon or lime wedges on the side.

Serving suggestions: Serve hot as an appetizer or as part of a meal with fried rice or noodles. Best eaten fresh to retain crisp texture.