Kitchen Recipe Collection
Indian Gobi Manchurian (Dry)
The crown jewel of Indo-Chinese street food. Crispy battered cauliflower florets tossed in a sticky, sweet, spicy, and fiercely garlicky soy sauce.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- cauliflower (gobi)
- all-purpose flour
- cornflour
- ginger
- garlic (plenty)
- green chilies
- spring onions (scallions)
- soy sauce
- dark vinegar
- chili sauce
- tomato ketchup
- oil for deep frying
Equipment
- Deep frying wok
- Large wok for tossing
Instructions
- 1
Prepare Cauliflower
Cut the cauliflower into bite-sized florets. Blanch them in boiling salted water for exactly 3 minutes. Drain and dry them completely.
- 2
Make the Batter
In a bowl, whisk equal parts all-purpose flour and cornflour. Add salt, a pinch of black pepper, and water to make a medium-thick batter.
- 3
Coat the Florets
Drop the dry cauliflower florets into the batter and toss to coat them evenly.
- 4
Deep Fry
Heat oil in a kadai. Drop the coated florets in one by one so they don't stick together. Fry until crisp and golden. Drain on paper towels.
- 5
Prepare Manchurian Sauce Base
In a small bowl, mix soy sauce, dark vinegar, red chili sauce, and a tablespoon of sweet tomato ketchup (for stickiness and color).
- 6
Heat Wok
Heat 2 tablespoons of oil in a large wok on very high heat.
- 7
Sauté Aromatics
Add a massive amount of very finely minced garlic, ginger, and green chilies. Toss rapidly for 30 seconds until intensely fragrant. (Do not burn the garlic).
- 8
Add Spring Onions
Add the white parts of chopped spring onions. Stir-fry for 30 seconds.
- 9
Add Sauce
Pour the sauce mixture into the wok. Let it bubble fiercely for 15 seconds.
- 10
Thicken the Sauce
Mix 1 tsp of cornflour with 2 tbsp of water (slurry). Pour it into the wok. Stir rapidly until the sauce becomes a thick, sticky glaze.
- 11
Toss the Gobi
Immediately toss the crispy fried cauliflower into the wok. Turn off the heat. Toss vigorously until every floret is coated in the sticky sauce.
- 12
Garnish and Serve
Garnish generously with the green parts of the spring onions. Serve immediately while it is still crispy!
Cooking Tips
- The cauliflower must be completely dry before dipping in batter, otherwise, the batter will slide off during frying.
- Indo-Chinese cooking requires very high heat (Wok Hei). Have all your sauces and garlic ready before you turn on the stove.
Variations
- Gobi Manchurian (Gravy): Add 2 cups of water and more cornflour slurry to make a thick gravy version, served with Fried Rice.
Chef's Notes & Storage
- A brilliantly successful fusion of Chinese cooking techniques with Indian flavor profiles (extra garlic, extra chili, no subtlety).
Nutrition Estimate
310 calories · 5g protein · 36g carbs · 16g fat · 4g fiber per serving
