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cauliflower manchurian served on a plate garnished with green onions and coriander leaves
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4.93 from 14 votes

Gobi Manchurian (Restaurant Style Cauliflower Manchurian)

Gobi Manchurian Recipe or Cauliflower Manchurian is a popular Indo-Chinese dish made with deep fried crispy cauliflower, tossed in a spicy tangy manchurian sauce, and served as a side dish or appetizer.
Course Appetizer, Side Dish, Snack
Cuisine Chinese, Indian, Indian-Chinese
Keyword cauliflower manchurian, gobi manchurian, indo-chinese
Diet Vegan, Vegetarian
Method Air Fryer, Stovetop
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 236kcal
Author Bhavana Patil

Equipment

Ingredients

For the Batter:

For Sauce

  • 1 tablespoon oil
  • 1 teaspoon ginger minced
  • 1 teaspoon garlic minced
  • ½ cup onion finely chopped
  • ¼ cup capsicum (bell pepper)
  • 1 tablespoon soy sauce
  • 2 teaspoon red chilli sauce (optional)
  • ¼ cup tomato Sauce
  • 1 tablespoon white distilled vinegar (optional)
  • 2 tablespoon coriander leaves (cilantro) finely chopped
  • 2 tablespoon green/spring onion finely chopped
  • salt to taste

Instructions

Preparation

  • Clean and cut the cauliflower into medium-sized florets. If you see any insects or worms, then add the florets into the hot water with some salt for a few minutes to get rid of any worms.
  • Discard the water and drain completely. Pat them dry using a paper towel.

Prepare the Batter

  • In a large bowl, add corn starch, all-purpose flour, ginger-garlic paste, ketchup (optional), Kashmiri red chili powder, salt, and pepper.
  • Add little water at a time to make a thick, smooth batter. Ensure there are no lumps.
    step to prepare the batter collage

Frying the Cauliflower Florets

  • Add Cauliflower florets into this batter and toss to coat.
  • Once the oil is hot, gently slide the florets one by one and deep fry them till crispy and golden in color on medium heat. Also, fry the florets in batches, do not overload, just add 7-8 florets at a time.
    step to dip cauliflower florets in the batter and deep fry collage

Making the Manchurian Sauce

  • Heat oil till smoky hot, add in garlic, ginger, and saute for 20 secs. Furthermore, add onion and capsicum. Stir fry for 30-90 secs on high heat.
    step to stir fry onions capsicum and ginger garlic on high flame collage
  • Add in all the sauces one by one, then add in vinegar and keep tossing the mixture.
    step to add sauces and cook collage
  • Finally, add the fried cauliflower florets, salt (if required), and give a quick toss till the sauce coats the pieces and serve immediately.
    step to toss the fried cauliflower in the sauces collage
  • Garnish with coriander leaves and spring onions. Give it a final toss and serve these crispy dry gobi manchurian recipes immediately with tomato ketchup.
    dry gobi manchurian served in a iron skillet garnished with cilantro and green onions

Air Fryer Cauliflower Manchurian

  • To make Gobi Manchurian in an Air Fryer, dip the florets in the batter and line them on the tray of the air fryer in a single layer.
    Brush or spray the air fryer basket with some oil. Air fry in a preheated air fryer at 390°F (200°C) for 12-15 minutes or until they are browned and crispy. Shake them halfway through.
    step to air fry gobi manchurian in the air fryer basket

Baked Cauliflower Manchurian

  • To make Gobi Manchurian in the oven, dip the florets in the batter and arrange them in a single layer on a parchment-lined baking sheet.
    Brush or spray with some oil. Bake at 400 degrees in a preheated oven for 15 to 20 minutes or until the cauliflower starts to brown and crisp. Turn them halfway through.

Video

Notes

Tips to make the best Gobi Manchurian

  • Size: Cut the gobhi into small to medium-sized florets. The small size helps the gobhi to get crispy faster while frying.
  • Blanch Cauliflower: To clean cauliflower florets from worms or insects, Blanch cauliflower florets in hot, salted water for 3-4 minutes and run them under cold water to stop further cooking.
  • Batter: I have used maida (all-purpose flour), corn starch (cornstarch is the crisp maker here), tomato sauce, ginger-garlic paste, and a few spices to prepare the batter. The ratio of maida to corn starch varies in different blogs. I prefer to add 50:50 ratio, which comes out very crispy. Adding tomato ketchup and ginger garlic paste to the batter enhances the fried cauliflower floret's taste.
  • Consistency: The batter should be of medium consistency. See the video below for consistency. Just enough to coat the cauliflower well. Do not make it too runny.
  • Deep-fry on medium flame: Fry the cauliflower on medium heat. If the heat is low, they will not become crispy, and if the heat is very high, they will burn from the outside, uncooked inside.
  • Fry in Batches: Deep fry the battered cauliflower in batches, else they may not cook evenly.
  • Extra-crispy Cauliflower: Deep fry batter-coated florets for a little longer than the suggested time to get crispy dry cauliflower manchurian.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 236kcal | Carbohydrates: 22g | Protein: 3.1g | Fat: 16g | Cholesterol: 0mg | Sodium: 653mg | Potassium: 205mg | Fiber: 2.6g | Sugar: 5.6g | Vitamin A: 400IU | Vitamin C: 52mg | Calcium: 30mg | Iron: 1.1mg