Gobi Manchurian Recipe

Prepare cauliflower

Wash cauliflower and cut into medium bite-sized florets. Pat dry thoroughly so batter sticks well; remove excess moisture with a clean kitchen towel or paper towel.

Make the batter

In a large bowl combine all-purpose flour, cornstarch, rice flour (if using), ginger-garlic paste, black pepper, and salt. Gradually add about 3/4 cup water while whisking to form a thick, smooth batter that coats the back of a spoon. Batter should be thick enough to cling to florets; adjust with a few drops of water if too thick, or a splash more flour if too thin.

Coat cauliflower

Toss the dry cauliflower florets in the batter until each piece is evenly coated. Shake off any excess batter so pieces are not dripping.

Heat oil & deep-fry

Heat 2 cups of oil in a deep pan or wok to 350–375°F (175–190°C). Test by dropping a small amount of batter — it should sizzle and rise immediately. Fry cauliflower in batches so oil temperature remains steady. Fry each batch for 3–5 minutes, turning occasionally, until golden brown and crisp. Use a slotted spoon to remove and drain on paper towels. Keep fried pieces warm in a low oven (90–100°C) if needed while finishing the sauce.

Prep aromatics

Separate and slice spring onions: keep the white parts and green parts separated. Mince garlic and ginger if not already done. Slit or finely chop green chilies.

Start the sauce

Heat 2 tablespoons vegetable oil in a wide skillet or wok over medium-high heat. When hot, add minced garlic and ginger and stir-fry for 20–30 seconds until fragrant but not browned. Add the white parts of the spring onions and green chilies and stir-fry for 30–45 seconds until slightly softened.

Add sauces

Lower heat to medium. Stir in tomato ketchup, dark soy sauce, light soy sauce (if using), red chili sauce, vinegar, sugar, black pepper and 1/2 teaspoon salt. Mix thoroughly for 20–30 seconds so flavors combine.

Add water and thicken

Pour in 1/2 cup water and bring the sauce to a simmer. In a small bowl, dissolve 1 teaspoon cornstarch in 1 tablespoon cold water to make a smooth slurry. Slowly add the slurry to the simmering sauce while stirring; the sauce will thicken within 30–60 seconds to a glossy consistency. Taste and adjust salt, sugar, or vinegar to balance sweet, salty, and tangy flavors.

Toss cauliflower in sauce

Turn the heat to high. Add the fried cauliflower florets to the skillet and toss gently but quickly so each piece gets an even coating of the sauce without getting soggy. Stir-fry for 1–2 minutes until cauliflower is heated through and well glazed. If you prefer a saucier dish, add up to 2 more tablespoons of water and adjust cornflour slurry to maintain gloss and adhesion.

Finish

Drizzle 1/2 teaspoon sesame oil (optional) and mix. Add the green parts of the spring onions and toss once to combine. Cook for 10–15 seconds more and remove from heat to retain some crispness in the onions.

Serve

Transfer Gobi Manchurian to a serving platter. Garnish with a few extra sliced green onions if desired. Serve hot as an appetizer, snack, or with steamed rice or fried rice as part of a meal.