Gobi Manchurian Recipe

Prepare florets

Wash cauliflower and break into medium bite-sized florets. Pat dry thoroughly with kitchen towels or air-dry 15–20 minutes. Very dry florets help batter stick and fry crisp.

Blanch (optional)

Optional step for slightly tender interior: bring a pot of water to boil, add a pinch of salt, blanch florets 1 minute, then drain and pat dry completely. Let cool before battering.

Make batter

In a large bowl combine 3 cups corn flour, 1 cup all-purpose flour, 1/4 cup rice flour, 1/2 tsp baking powder, 1.5 tsp salt, 1 tsp red chili powder and 1 tsp black pepper. Add 2 tbs ginger-garlic paste. Gradually add ~450 ml cold water while whisking to form a smooth, thick batter that coats the back of a spoon (consistency similar to pancake batter but thicker). Adjust water slightly if needed.

Heat oil

Heat oil in a deep pot or wok to 180°C (350°F) for deep frying. If you don't have a thermometer, test by dropping a little batter — it should sizzle and rise immediately.

Coat and fry - first fry (optional double-fry method)

Working in batches, toss cauliflower florets into the batter to coat completely, shaking off excess. Fry 5–6 florets at a time (do not overcrowd) until they are lightly golden, about 3–4 minutes. Remove with slotted spoon and drain on paper towels. This first fry cooks cauliflower through.

Second fry for extra crisp (recommended)

When all florets are par-fried, bring oil temperature back to 185–190°C (365–375°F) and fry the florets again in batches until deep golden brown and crisp, about 1.5–2 minutes. Drain on paper towels and keep warm while you make sauce.

Prep sauce components

Mix 1 tbs corn flour with about 2–3 tbs cold water to make a smooth slurry. In a small bowl combine ketchup, hot chili sauce, soy sauce, dark soy (if using), vinegar and sugar — set aside. Slice spring onions, chop garlic, ginger, onion and bell pepper.

Sauté aromatics and vegetables

Heat 2 tbs oil in a wide skillet or wok over medium-high heat. Add chopped garlic and ginger, sauté 20–30 seconds until fragrant (do not burn). Add sliced white parts of spring onion, green chilies, and diced onion; stir-fry 1–2 minutes until onions turn translucent. Add diced bell pepper and cook 1 more minute — you want them slightly crisp to retain texture.

Add sauces & season

Stir in the ketchup/chili/soy mixture. Add 120 ml water and bring to a gentle simmer. Taste and add 1/2 tsp salt (adjust) and 1/4 tsp black pepper. Simmer 1 minute to combine flavors.

Thicken the sauce

Stir the corn flour slurry again (it may settle) and slowly pour into simmering sauce while stirring continuously. The sauce will thicken within 30–60 seconds to a glossy consistency that coats the back of a spoon. If sauce becomes too thick, add up to 1–2 tbs water to reach desired coating consistency.

Finish the sauce

Turn off heat and stir in 1/2 tsp sesame oil (optional) and most of the chopped spring onion greens (reserve a little for garnish).

Toss cauliflower in sauce

Add the fried cauliflower florets to the wok with the sauce. Toss gently but quickly to coat each floret evenly — use a wide spatula and a couple of quick turns to avoid breaking the batter. Work in 1–2 batches if necessary so florets stay crisp. Return to heat for 15–20 seconds if needed to warm through, then remove immediately.

Transfer Gobi Manchurian to a serving platter. Sprinkle reserved spring onion greens and chopped cilantro. Serve immediately, hot, as an appetizer or with fried rice / noodles.