Gobi Manchurian (Crispy Restaurant-Style)
Crispy double-fried cauliflower florets tossed in a tangy, fiery Indo-Chinese Manchurian sauce. Ready in 40 minutes and naturally vegan.
Equipment
- Deep pan or wok (for frying)
- Wok or large pan (for sauce)
Ingredients
For the batter
- 1 medium cauliflower about 500g; cut into medium florets
- 5 tablespoons all-purpose flour maida
- 3 tablespoons cornstarch
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon salt
- 5-6 tablespoons water to make a thick batter
- Oil, for deep frying
For the Manchurian sauce
- 2 tablespoons oil
- 1 tablespoon finely minced garlic about 5-6 cloves
- 1 teaspoon finely minced fresh ginger
- 2-3 green chillies adjust to taste; finely sliced
- 1 medium onion cubed and layers separated
- 1 medium green capsicum bell pepper; cubed
- 3 tablespoons soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon tomato ketchup
- 1 teaspoon chilli sauce or sriracha
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 2 tablespoons water slurry
- Salt to taste
Garnish
- Spring onion greens, sliced
- Sesame seeds (optional)
Instructions
Blanch the cauliflower
- Bring a pot of water to a boil. Add the cauliflower florets and 1/2 teaspoon of salt.
- Blanch for exactly 3 minutes, then drain and spread on a clean kitchen towel.
- Pat completely dry. Wet cauliflower prevents the batter from adhering.
Make the batter
- In a large bowl, whisk together the flour, cornstarch, ginger-garlic paste, pepper, chilli powder, and salt.
- Add water one tablespoon at a time until you have a thick batter that coats the back of a spoon without dripping. It should cling, not slide.
Double-fry the gobi
- Heat oil in a deep pan or wok to 175C (350F). Dip each floret in the batter, let the excess drip off, and lower into the oil.
- Fry in batches of 8-10 florets for 4-5 minutes until pale golden and just set. Remove and drain.
- Raise oil temperature to 190C (375F). Fry the gobi again in batches for 2-3 minutes until deep golden and very crispy. This second fry locks in the crunch.
- Air fryer option: coat florets in batter, place in a single layer, spray with oil, and air fry at 200C (390F) for 18-20 minutes, flipping halfway.
Make the Manchurian sauce
- Heat 2 tablespoons of oil in a wok over high heat. Add garlic, ginger, and green chillies. Stir-fry for 30 seconds until fragrant.
- Add the onion layers and capsicum. Toss on high heat for 2 minutes, keeping the vegetables with some bite.
- Add soy sauce, vinegar, ketchup, chilli sauce, and sugar. Stir and let it bubble for 1 minute.
- Add the cornstarch slurry and stir quickly. The sauce will thicken in about 30 seconds. Taste and adjust salt and chilli.
Toss and serve
- Add the fried cauliflower to the pan and toss immediately on high heat for 1-2 minutes, coating every piece in sauce.
- Garnish with spring onion greens and sesame seeds. Serve right away.
Notes
Double-fry every time for restaurant-style crispiness. The first fry cooks the batter through; the second fry drives out moisture and creates the crunch.
Dry the cauliflower completely before battering. Even a little moisture creates steam in the oil and prevents the batter from crisping.
Work in small batches when frying. Crowding the pan drops the oil temperature and leads to soggy, pale gobi.
Toss the sauce at the very last minute. The longer the fried gobi sits in sauce, the more it softens.
Make-ahead tip: fry the gobi up to 2 hours ahead and keep on a wire rack uncovered. Make the sauce just before serving and toss at the last minute.
Gluten-free option: substitute tamari for soy sauce and rice flour for all-purpose flour in the batter.
Storage: store fried gobi and sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the gobi in an air fryer or oven at 190C for 8-10 minutes to restore crispiness, then warm the sauce separately and toss together just before eating.
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