Gobi Manchurian Recipe

Crisp battered cauliflower tossed in a sticky, garlicky Indo-Chinese sauce — gobi manchurian is the street-food favourite that disappears fast from any table.

Prep time

15 mins

Cook time

20 mins

Total time

35 mins

Servings

4 servings

Calories

420

Ingredients

• 1 medium cauliflower (about 600 g), cut into florets
• 80 g plain flour
• 40 g cornflour
• 1 teaspoon soy sauce, plus 2 tablespoons for the sauce
• 1 teaspoon chilli powder
• 1/2 teaspoon black pepper
• Salt to taste
• Water, as needed
• Vegetable oil, for frying
• 4 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 spring onions, sliced
• 1 small green bell pepper, diced
• 1 teaspoon cornflour mixed with 2 tablespoons water + 1 teaspoon sugar + 1 tablespoon vinegar + 1 tablespoon tomato ketchup

Instructions

1. Whisk the flour, cornflour, 1 teaspoon soy sauce, chilli powder, pepper and salt with enough water to make a thick batter. Coat the florets.
2. Heat oil to 180°C (350°F) and fry the florets in batches for 3 to 4 minutes until crisp and golden. Drain well.
3. Heat a tablespoon of oil in a wok and fry the garlic, ginger and the white parts of the spring onions for 30 seconds.
4. Add the bell pepper and stir-fry for 2 minutes, then add the remaining soy sauce, ketchup, vinegar and sugar.
5. Stir in the cornflour mixture and cook until the sauce thickens and turns glossy.
6. Toss in the fried cauliflower and green spring onions, coating everything quickly, and serve at once.

Pro tips

• Fry the cauliflower just before tossing so it stays crisp in the sauce.
• The batter should be thick enough to cling; thin batter slides off in the oil.
• Toss fast and serve immediately — the sauce softens the crunch within minutes.

Frequently asked questions