A delicious and different take on Manchurian, Gobi Manchurian, or Cauliflower Manchurian combines the goodness of cauliflower and sizzling sauces as a wonderful appetiser recipe. I have included gravy, dry, vegan, gluten-free, healthy, baked, and air fryer options to make this crispy Restaurant-style Cauliflower Manchurian recipe in the post.
Lunch, supper, or dinner, we have all been there and felt that – “Oh, if only we had something quick and delicious to munch on!”.
A delicious and a different take on Manchurian, this starter made with Cauliflower combines the goodness of cauliflower and sizzling sauces as a wonderful appetizer!
About This Recipe
It is an Indo Chinese recipe where cauliflower florets are dipped in a batter and fried until crisp.
They are then tossed in a spicy sauce and served as an appetiser.
You can also make a gravy version of this dish by adding a cornflour slurry and cooking until the sauce forms. This gravy can be served with fried rice or noodles.
To make the batter for frying the cauliflower, you will need all-purpose flour, cornflour, egg (Skip for vegan version), ginger garlic paste, salt, chilli sauce, soy sauce, and pepper powder.
Cornflour helps to make the gobi crispier.
Cut the cauliflower into bite-sized florets, blanch it and make the batter a little thick in consistency so that it sticks to the florets.
You can use vegetable oil or any neutral flavor oil to fry the cauliflower florets.
To make the sauce, you will need ginger, garlic, onion, green chilli, and capsicum. And sauce like soy sauce, red chilli sauce, tomato sauce, and vinegar.
I have also added some homemade red chilli paste for a spicy kick but you can skip adding it if you want it mild.
How to blanch cauliflower?
Cauliflower has lots of creepy crawlies hidden inside the florets and the best way to get rid of them is by blanching it.
I always blanch the cauliflower before using it in any of the recipes and highly recommend you do it too.
To blanch it, heat water in a large pot. When it comes to a boil, add the cut florets and cook for 2-3 minutes.
Drain the cauliflower and run it under cold water to stop cooking. Now this cauliflower is ready to be used in recipes.
Is it Vegan and Gluten-Free?
In this recipe, I have used Maida which is All-Purpose Flour, and is not gluten-free.
But if you are looking at a gluten-free version, skip using maida and use cornflour in its place and replace soy sauce with Tamari and you have a gluten-free version ready.
To make a vegan version, skip using egg in the batter and it should be perfectly fine.
How to make it Baked?
To make baked Gobi Manchurian, Dip the florets in the batter and line them on a baking tray in a single layer.
Spray them with little oil. Bake in a preheated oven at 200 degrees C for 35-40 minutes until they are browned.
Turn them over once midway and then toss them in the sauce.
How to make it in Air Fryer?
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.
Spray them with little oil. Air fry in a preheated air fryer at 200 Degrees C for 10 minutes.
Turn them over and air fry for another 7-8 minutes or until they are browned.
How to make it with Gravy?
To make Gobi Manchurian Gravy, while making the sauce, mix 4 tbsp cornflour in 1 cup water and add it in the pan after adding the sauces and let the sauce thickens.
Once the sauce is thick, add more water if you want more gravy and bring it to a boil.
Add the fried cauliflower florets and toss quickly and serve immediately.
Gobi Manchurian Dry can be served as a snack or appetizer on its own. You can wrap it inside a flour tortilla along with lettuce and onion and serve as a wrap too.
Pro Tips by Neha
The batter should be of medium consistency. Just enough to coat the cauliflower well. Do not make it too runny.
Vegan and Vegetarian people can skip adding egg in the batter.
Fry the cauliflower florets on medium-high heat. If the heat is low, they will not become crunchy and if the heat is very high, they will burn from outside.
Fry the cauliflower in batches. I fried this amount in 3 batches.
You can increase or decrease the amount of chilli according to your taste.
Even the sauces can be adjusted to your taste. This is the measurement that works best for us.
If you want to serve this for a party, fry the gobi once and drain and keep aside. Make the sauce and keep it aside
Once ready to serve, heat oil and fry the gobi on high heat once again until crisp and heat the sauce again. Then toss them together and serve immediately.
Step by Step Recipe
For the batter, combine maida, cornflour, egg (Skip for vegan version), ginger garlic paste, salt, chilli sauce, 1/2 tsp soy sauce, 1/2 tsp pepper powder and enough water to make a coating consistency medium thick batter.
Dip the blanched cauliflower florets in it and coat them well.
Deep fry them in medium hot oil till crisp and golden brown in colour.
For the sauce, heat the oil in a wok. Once the oil becomes hot, add chopped ginger and garlic. Saute them for just a few seconds.
Add green chillies and onion. Saute for one minute.
Add capsicum and fry for one more minute.
Combine rest of the soy sauce, vinegar, chilli paste and red chilli sauce, tomato sauce, salt and pepper in a bowl. Add in all the sauces to the wok.
Add the fried cauliflower florets to the sauce and toss well.
Here are some more Indo Chinese recipes, that you can make
Gobi Manchurian Recipe
- 3 cups Cauliflower (Cut into small florets)
- 6 tbsp Maida / All Purpose Flour
- 4 tbsp Cornflour
- 1 Egg (Skip for Vegan version.)
- 1 tsp Ginger Garlic Paste
- Salt to taste
- 1/2 tsp Chilli Sauce
- 3 tbsp Dark Soya Sauce (Divided)
- 1 tsp Pepper Powder (Divided)
- 2 tbsp Oil (Plus for frying)
- 1 tsp Ginger (Finely Chopped)
- 1 tbsp Garlic (Finely Chopped)
- 2 Green Chillies (Chopped)
- 1/2 cup Onion (Cut into 1 inch pieces)
- 1/2 cup Capsicum (cut into 1 inch pieces)
- 1 tsp Vinegar
- 1 tsp Chilli Paste
- 2 tsp Red Chilli sauce
- 2 tsp Tomato sauce
- 3 tbsp Spring Onion Greens (Chopped)
- Blanch the cauliflower florets in hot water for 2 minutes.
- For the batter, combine maida, cornflour, egg, ginger garlic paste, salt, chilli sauce, 1/2 tsp soy sauce, 1/2 tsp pepper powder and enough water to make a coating consistency medium thick batter.
- Dip the cauliflower florets in it and deep fry them in hot oil on medium high heat till crisp and golden brown in colour.
- While the florets are getting done, prepare the sauce.
- For that, heat the oil in a wok.
- Once the oil becomes hot, add chopped ginger and garlic.
- Saute them for just few seconds.
- Add green chillies and onion.
- Saute for one minute.
- Add capsicum and fry for one more minute.
- Combine rest of the soy sauce, vinegar, chilli paste and red chilli sauce, tomato sauce, sugar, salt and pepper in a bowl.
- Add in all the sauces to the wok.
- Add 2 tbsp of water to it.
- Bring it to boil.
- Add the fried cauliflower florets to the sauce and toss well.
- Switch off the heat and sprinkle spring onion greens on it.
- Serve hot with fried rice or noodles.