Gobi Manchurian Recipe

Blanch florets (optional step for tenderness)

Bring a large pot of salted water to a boil. Add cauliflower florets and blanch for 2 minutes. Drain and immediately transfer to ice water to stop cooking. Drain thoroughly and pat dry. This step softens the interior while maintaining structure for frying.

In a large bowl, whisk together all-purpose flour, cornstarch, rice flour, baking powder, salt and black pepper. Gradually add cold water (start with 3 tablespoons) and mix to form a thick, slightly lumpy batter that coats cauliflower. Adjust with a little more water if too thick, or a touch more flour if too thin. Batter should cling to florets without dripping excessively.

Toss the cauliflower florets in the batter until each piece is evenly coated. Set a wire rack or plate lined with paper towel ready for drained fritters.

Pour vegetable oil into a deep, heavy-bottomed pan to a depth of about 2 inches (use enough for deep-frying). Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise to the surface quickly.

Fry cauliflower in small batches (don't overcrowd) for 4–6 minutes per batch, turning occasionally, until golden brown and crisp. If you prefer extra-crisp texture, double-fry: remove after initial fry, let rest 2–3 minutes, then return to 375°F (190°C) for 1–2 minutes to crisp further.

Using a slotted spoon, transfer fried florets to the wire rack or paper towel-lined plate to drain. Keep warm in a low oven (about 200°F / 95°C) if needed while preparing sauce.

In a large skillet or wok, heat 2 teaspoons oil over medium-high heat until shimmering.

Add minced garlic, minced ginger, and slit green chili. Sauté for 20–30 seconds until fragrant but not browned.

Add the white parts of the spring onions and sauté 30–45 seconds until slightly softened.

Stir in tomato ketchup, soy sauce, dark soy (if using), chili sauce, vinegar and sugar. Mix well.

Pour in 1/2 cup water or vegetable stock and bring to a gentle simmer. Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp black pepper if needed.

Prepare cornstarch slurry by mixing 1 tablespoon cornstarch with 1 tablespoon cold water until smooth. Slowly add the slurry to the simmering sauce, stirring constantly, until the sauce thickens to a glossy, clingy consistency (about 30–60 seconds). Reduce heat to low.

Turn off heat and stir in 1/2 teaspoon sesame oil, if using, for fragrance.

Add the fried cauliflower florets to the skillet with the sauce. Gently toss (use two spoons or a spatula) to coat every piece evenly. Work quickly so the fritters remain crunchy — toss just enough to coat and heat through (about 30–60 seconds).

Taste and adjust: add more chili sauce for heat, a pinch more sugar for balance, or a splash of vinegar for brightness.

Transfer Gobi Manchurian to a serving platter. Sprinkle with sliced green parts of the spring onions and sesame seeds. Serve immediately with lemon wedges on the side if desired.