Easy Gobi Manchurian Recipe
Let’s talk about cauliflower—completely underappreciated until it’s transformed into a crispy gobi manchurian recipe. Picture this: cauliflower florets dipped in a light batter made with purpose flour, corn flour, and red chili powder, then deep fried or even air fried to create that irresistible crispy gobi manchurian crunch. Toss these golden florets in a rich, umami-packed manchurian sauce—a perfect balance of garlic, ginger, chili sauce, and a dash of soy sauce—that makes every bite tangy, spicy, and utterly addictive.
It’s a vegan delight that pairs beautifully with fried rice or basmati rice, and no wonder it’s earned the required recipe ratings from our loyal fans!
Cauliflower’s versatility is unmatched—it stars not only in this addictive recipe but also in other favorites on our blog like aloo gobi. Whether it’s served as a hearty side or the main dish, this vegetable adapts to every flavor and spice, making it a true champion in our collection of recipes.
What Is Manchurian?
Manchurian is a beloved Indo Chinese dish and a true culinary chameleon. Traditionally, ingredients like cauliflower (gobi), chicken, prawns, paneer, or even mutton are chopped, deep fried (or deep fry in hot oil) until beautifully crispy, and then stir fried in a sauce that packs a punch. This manchurian sauce is a medley of garlic, ginger, onions, soy sauce, ketchup, and chili sauce—with a touch of red chili and chili powder for that extra kick. Adapted from Chinese cooking to suit Indian tastes, manchurian has become a staple in Indo Chinese cuisine, celebrated for its bold flavors and satisfying texture.
So, About This Gobi Manchurian
Gobi manchurian might just be the best way to cook cauliflower—hands down. In this manchurian recipe, cauliflower florets (or gobi) are dipped in a batter crafted from purpose flour, corn flour, red chili powder, and just the right amount of water. Whether you choose deep frying for a classic fried cauliflower experience or opt for air frying as a healthier alternative, you’re in for a treat. The end result is a dish that can be enjoyed as dry gobi manchurian or with a luscious gravy, each floret perfectly coated in a robust, tangy sauce that sings of garlic, red chili, and a hint of vinegar.
A Flavorful Bite You’ll Keep Coming Back To
There’s something magical about the combination of red chili powder, fresh chili, and garlic that elevates each crispy floret. With every bite, you experience the perfect heat from deep frying or air frying, balanced by the tang of vinegar and the sweetness of ketchup in the manchurian sauce. This dish is all about precision—the right heat, the perfect minutes of frying, and the ultimate stir fry technique that ties it all together. Whether you’re in the mood for a quick snack or a full meal served with fried rice or basmati rice, this gobi manchurian recipe is versatile, flavorful, and downright addictive.
Try it once, and you’ll see why this crispy, vegan, and utterly delicious dish is destined to become a permanent favorite in your culinary rotation. Happy cooking!
Easy Gobi Manchurian (Cauliflower Indo-Chinese Style)
Ingredients
For Cooking Cauliflower (Gobi):
- 1 medium cauliflower cut into bite size florets (cauliflower florets)
- 2 tsp salt
- 1 tsp turmeric powder
- 6 cups water for boiling
For the Batter:
- ½ cup all purpose flour purpose flour
- ¼ cup corn flour
- 1 tsp salt
- 1 tsp red chili powder
- 1 tsp soy sauce
- 1 tbsp ginger garlic paste garlic
- Water as needed to achieve a smooth batter consistency
For the Manchurian Sauce:
- 3 tbsp oil
- 1 large onion chopped finely
- 1 capsicum or red chili/red bell pepper for an extra red chili punch, chopped finely
- 4 tbsp celery chopped finely (optional but adds wonderful flavor)
- 2 green chillies chopped finely
- 1 tbsp ginger garlic paste
- 1 tsp salt
- 1 tsp sugar
- 1 tsp red chili powder or chili powder
- 2 tsp soy sauce
- 2 tsp vinegar
- ¼ cup tomato ketchup
- 2 spring onions chopped finely
- 1 tsp corn flour for slurry mixed with 1 tbsp water
For Gobi Manchurian Gravy (Optional):
- 1½ cup water or vegetable stock
- 1 tsp corn starch mixed with 1 tbsp water for slurry
Instructions
Prepare the Cauliflower:
- Bring 6 cups water to a boil in a cooking pot. Add salt and turmeric powder, then add the cauliflower florets.
- Cook for 3–4 minutes until the cauliflower is tender yet still firm—ideal for both fried and air frying methods. Drain and set aside.
Make the Batter:
- In a mixing bowl, combine the all purpose flour (purpose flour), corn flour, salt, red chili powder, soy sauce, and ginger garlic paste.
- Gradually add water, stirring continuously to form a smooth, lump-free batter. The batter should be just the right consistency to coat each floret evenly.
Fry the Cauliflower:
- Deep Frying: Heat oil in a deep frying pan to the correct heat (around 350°F). Dip each cauliflower floret in the batter and deep fry until deep fried to a golden, crispy gobi manchurian. Drain on paper towels.
- Air Frying: Alternatively, preheat your air fryer to 180–200°C. Lightly coat the battered cauliflower and air fry for about 15 minutes, flipping halfway through to achieve an evenly crispy finish.
- Pro tip: For extra crispy fried cauliflower, consider double frying. First, fry for a few minutes, let the florets rest on a paper towel-lined plate, then deep fry again at a higher heat.
Prepare the Manchurian Sauce:
- In a pan or wok over high heat, add 3 tbsp oil and stir fry the chopped onion, celery, green chillies, and capsicum (or red chili) with a pinch of salt and sugar until the vegetables become golden.
- Add ginger garlic paste and cook for about 2 minutes. Then, stir in soy sauce, vinegar, tomato ketchup, and a dash of chili sauce.
- Continue cooking until the oil starts to separate from the sauce, indicating that your Indo Chinese manchurian sauce is ready.
Assemble the Dry Gobi Manchurian:
- For dry gobi manchurian, add the deep fried or air fried cauliflower (fried cauliflower) directly to the hot manchurian sauce.
- Mix in the corn flour slurry to help the sauce cling to each piece. Stir fry on high heat for a couple of minutes (about 2 minutes) until the florets are evenly coated with the sauce.
- Garnish with chopped spring onions and serve immediately.
For Gobi Manchurian Gravy:
- Once the sauce is ready, pour in 1½ cup water or vegetable stock. Bring to a boil, then add your corn starch slurry (or 1 tbsp of the prepared batter) to thicken the sauce into a rich gravy.
- Stir well, add spring onions, and serve hot.
Serving Suggestions:
- Enjoy your crispy, vegan cauliflower manchurian as a standalone dish or pair it with fried rice, basmati rice, or noodles. This versatile dish fits perfectly in any recipe collection for Indo Chinese cuisine, whether you’re deep frying or air frying.
