Gobi Manchurian
A popular Indo-Chinese appetizer, Gobi Manchurian features crispy fried cauliflower florets tossed in a sweet, sour, and spicy sauce. This vegan version offers a delightful balance of textures and flavors.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 336 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 500 gcauliflower, cut into florets
- 3 cupvegetable oil, for deep frying
batter
- 0.5 cupall-purpose flour
- 0.25 cupcornstarch
- 1 tspginger garlic paste
- 0.5 tspsalt
- 0.25 tspblack pepper, ground
- 0.5 cupwater
sauce
- 1 tbspginger, finely chopped
- 1 tbspgarlic, finely chopped
- 1 pcsgreen chili, slit
- 0.25 pcsyellow onion, finely chopped
- 0.5 pcsbell pepper, diced
- 2 tbspsoy sauce
- 2 tbsptomato ketchup
- 1 tbspchili sauce
- 1 tsprice vinegar
- 1 tspsugar
slurry
- 1 tspcornstarch
- 2 tbspwater
garnish
- 2 pcsscallion, chopped
Equipment
slotted spoon · wok · deep pan · paper towels · large bowl · whisk
The method
Step by step
- 1
In a large bowl, combine the all-purpose flour, cornstarch, ginger garlic paste, salt, and black pepper for the batter.
About 2 min
- 2
Gradually add water to the dry ingredients, whisking until you have a smooth, lump-free batter of medium consistency.
About 3 min
Cook’s note: The batter should be thick enough to coat the cauliflower florets.
- 3
Add the cauliflower florets to the batter and toss gently to ensure they are fully coated.
About 2 min
- 4
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170°C (340°F).
About 5 min
Cook’s note: Test the oil temperature by dropping a small amount of batter; it should sizzle and rise immediately.
- 5
Carefully drop the battered cauliflower florets into the hot oil, frying them in batches to avoid overcrowding the pan.
About 8 min
Cook’s note: Overcrowding will lower the oil temperature and make the cauliflower soggy.
- 6
Fry each batch for 3-4 minutes, or until the cauliflower is golden brown and crispy.
- 7
Remove the fried cauliflower with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
About 1 min
- 8
In a separate pan or wok, heat a tablespoon of the remaining vegetable oil over medium heat.
About 1 min
- 9
Add the chopped ginger, garlic, and green chili, and sauté for 30 seconds until fragrant.
About 1 min
- 10
Stir in the chopped yellow onion and diced bell pepper, cooking for 2-3 minutes until they begin to soften.
About 3 min
Cook’s note: Do not overcook the vegetables; they should retain a slight crunch.
- 11
Add the soy sauce, tomato ketchup, chili sauce, rice vinegar, and sugar to the pan, stirring to combine well.
About 1 min
- 12
In a small bowl, whisk together the cornstarch and water to create a slurry.
About 1 min
- 13
Pour the cornstarch slurry into the sauce, stirring continuously until the sauce thickens.
About 1 min
- 14
Add the fried cauliflower florets to the thickened sauce and toss quickly to coat them evenly.
About 1 min
Cook’s note: Work quickly to keep the cauliflower crispy.
- 15
Garnish with chopped scallions and serve immediately.
Cook’s note: Gobi Manchurian is best enjoyed fresh.
Per serving
Nutrition
- Calories
- 335.7kcal
- Protein
- 5.4g
- Carbs
- 34.9g
- Fat
- 20.3g
- Fibre
- 4g
- Sugar
- 7.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Gobi Manchurian in an airtight container in the refrigerator.
Reheat in a pan over medium heat or in an oven until warmed through, though it may lose some crispness.