- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 60 g
- 40 g
- 20 g
- 1 tbsp
- 2 tbsp
- 2 tbsp
- 1 tbsp
- 1 tsp
- 1 tsp
- 500 ml
- 1 tsp
- 3 cloves
- 1 tsp
- 1 tsp
- ½ tsp
- 120 ml
- 1 tsp
Process
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Bring a large pot of water to a boil. Add 1 tsp salt and the cauliflower florets. Blanch for 2 minutes, then drain immediately and spread on a clean kitchen towel to dry completely. Pat dry if needed.
In a large bowl, whisk together all-purpose flour, 40 g cornstarch, rice flour (if using), 1 tbsp soy sauce, ginger-garlic paste, black pepper, and 120 ml cold water. Whisk until smooth and lump-free. The batter should coat the back of a spoon but not be too thick.
Heat 500 ml vegetable oil in a deep pan over medium heat until a drop of batter sizzles immediately. Working in batches, dip each cauliflower floret into the batter, letting excess drip off, and carefully slide into the hot oil. Fry for 3–4 minutes until pale golden. Remove with a slotted spoon and drain on paper towels.
Increase heat to high and fry the blanched cauliflower pieces a second time for 1–2 minutes until deep golden and very crisp. Drain on fresh paper towels. Set aside.
In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to make a slurry. In another bowl, combine remaining 1 tbsp soy sauce, tomato ketchup, red chili sauce, rice vinegar, and sugar. Stir well.
Heat 1 tsp sesame oil in a wok or large skillet over high heat. Add minced garlic, grated ginger, slit green chilies, and the white parts of spring onions. Stir-fry for 30 seconds until fragrant, do not brown.
Pour the sauce mixture into the wok and bring to a simmer. Add the cornstarch slurry and cook for 1 minute until the sauce thickens and turns glossy. Taste and adjust salt if needed.
Add the fried cauliflower florets to the wok. Toss quickly over high heat for 1–2 minutes until each floret is evenly coated with sauce. Do not overcook or they will lose crispness.
Turn off heat. Garnish with sliced green spring onions and toasted sesame seeds. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is skipping the double-fry. The first fry cooks the cauliflower through; the second fry at high heat creates a crisp shell that holds up to the sauce. Without it, the Manchurian turns soggy.
- Dry the blanched cauliflower thoroughly before battering. Any surface water will make the batter slide off and cause oil splatter.
- Keep the sauce slightly thick. A thin sauce will soak into the florets and make them soft. The cornstarch slurry should coat the back of a spoon.
- Toss the fried florets with sauce only just before serving. If left sitting, the coating softens. For a party, fry ahead and re-crisp in a 200°C oven for 5 minutes, then toss with hot sauce.
Substitutions
- all-purpose flour→chickpea flour (besan) for a gluten-free version
- rice vinegar→white vinegar or lemon juice
- red chili sauce→sriracha or any hot sauce
- vegetable oil→any neutral oil with a high smoke point
Storage & reheating
Store leftover Gobi Manchurian in an airtight container in the refrigerator for up to 2 days. The cauliflower will lose its crispness. To reheat, spread on a baking sheet and bake at 200°C for 5-7 minutes until hot and crisp again. Do not microwave, as it will become soggy. For best results, reheat only what you will eat and keep the rest cold.
FAQ
The questions we get asked most
Why did my Gobi Manchurian turn out soggy?
Sogginess usually comes from three things: not drying the cauliflower after blanching, skipping the second high-heat fry, or tossing the florets with sauce too far in advance. Make sure the florets are bone dry before battering, double-fry until deep golden, and add them to the sauce only at the very end. Also, keep the sauce thick enough to cling rather than soak in.
Can I make Gobi Manchurian without deep frying?
Yes, you can air-fry or bake the battered florets. For air-frying, preheat to 200°C, arrange in a single layer, and cook for 12-15 minutes, shaking halfway, until crisp. For baking, spread on a greased tray and bake at 220°C for 15-20 minutes, turning once. The texture will be slightly less crunchy than deep-fried but still good.
Is Gobi Manchurian gluten-free?
The traditional recipe uses all-purpose flour, so it is not gluten-free. To make it gluten-free, replace the all-purpose flour with chickpea flour (besan) or a gluten-free all-purpose blend, and ensure your soy sauce is gluten-free (tamari). The cornstarch and rice flour are naturally gluten-free.
Can I prepare Gobi Manchurian ahead of time?
You can fry the cauliflower up to 4 hours ahead and keep it at room temperature. Re-crisp in a 200°C oven for 5 minutes before tossing with the sauce. The sauce can be made up to 2 days ahead and refrigerated; reheat gently before using. Do not assemble the dish ahead, as it will become soggy.
How do I make the sauce spicier or less spicy?
Adjust the red chili sauce and green chilies. For more heat, add an extra tablespoon of red chili sauce or include the seeds of the green chilies. For less heat, reduce the red chili sauce to 1 teaspoon and omit the green chilies entirely. Taste the sauce before adding the cauliflower and adjust.
Can I use frozen cauliflower for this recipe?
Frozen cauliflower can be used but must be thawed completely and patted very dry to remove excess moisture. It tends to be softer, so the final texture will be less crisp. For best results, use fresh cauliflower. If using frozen, you may need to add a little extra cornstarch to the batter.
Why is my Manchurian sauce not thickening?
The sauce needs a cornstarch slurry to thicken. Mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then add it to the simmering sauce. Cook for 1 minute, stirring, until glossy. If it is still thin, add another teaspoon of slurry. Avoid adding dry cornstarch directly, as it will clump.
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