Gobi Manchurian Recipe (Cauliflower Manchurian)

Gobi Manchurian is a vegan Indo-Chinese dish that combines crispy cauliflower florets with a spicy and tangy sauce. 

Bringing together Indian and Chinese influences, this takeout classic uses bold flavors to create a dish you can enjoy as an appetizer or entree.

Gobi Manchurian can be served dry, semi-dry, or with gravy. In this guide, we’ll take a look at how to make dry Gobi Manchurian at home (plus some tips and tricks for adjusting the recipe to your tastes). 

Is Gobi Manchurian Chinese Or Indian?

The history of Manchurian sauce is interesting and a little bit complex. It was created in Chinese restaurants in India, and it combines the cooking styles of both countries! 

According to the legend, Manchurian sauce was created by chef Nelson Wang in 1975. He was working at the Cricket Club in Mumbai when a customer asked him to create a new dish.

Wang started with the basics of an Indian gravy before — inspired by his Chinese heritage — adding soy sauce and cornstarch.

The result was a combination of aromatic, tangy, salty, and sweet. The touch of cornstarch meant the meat or vegetables crisped up for an unexpected texture.

Why You Need To Make Gobi Manchurian

• This one dish packs in so much flavor. It’s tangy and sweet but also salty and spicy. Every bite brings something different.
• A popular takeout dish, this homemade version is a healthier way to enjoy Gobi Manchurian (especially if you have an air fryer)!
• Gobi Manchurian is great as an appetizer or snack, but it can also be made into an entree with rice or noodles.
• It’s a fun vegan comfort food.
• If you like things spicy, Gobi Manchurian is a dish that can handle the heat. 

Gobi Manchurian Ingredients

For the deep-fried Gobi:

• 2 – 2 ½ Cups Gobi (Cauliflower). The cauliflower is cut into bite-sized florets, dipped in a coating, and fried. Cutting it small allows each floret to cook faster and get crispy. Plus, the small florets are much easier to eat as a snack! Quickly blanching the cauliflower can help it cook evenly.
• ½ Teaspoon Ginger. Mince the ginger to a paste.
• 1 Large Garlic Clove. Mince the garlic clove to a paste. Alternatively, use a teaspoon of ready-made garlic-ginger paste.
• 1 Teaspoon Kashmiri Red Chili Powder. The chili powder provides a touch of heat to the dish and imparts some of that iconic red coloring.
• 2 Teaspoons Tomato Ketchup. Ketchup is an optional ingredient, but it adds sweetness and tang to the batter. Any type of tomato sauce will do!
• 1⁄4 Cup Corn Flour. Corn flour can be substituted for cornstarch when used in the batter.
• ¼ Cup all-purpose flour. We like to use all-purpose flour and corn flour in equal amounts in the batter. If you’re on a gluten-free diet, you can replace all-purpose flour with rice flour or arrowroot flour.
• Salt And Pepper. Seasoning, used to taste.
• Water. Water is mixed into the dry ingredients to transform them into the batter for the cauliflower. Start slowly with the water, only adding as much as you need, and gradually building up.
• Oil. The gobi florets are coated in the batter and deep-fried for a crispy finish. The best oil for deep frying is vegetable oil, but canola oil and peanut oil are also popular choices.

For the Manchurian sauce:

• 1 Tablespoon Oil. Any neutral oil will do!
• 1 Teaspoon Ginger. Use minced fresh ginger, or replace the ginger and garlic with 2 teaspoons of ginger-garlic paste.
• 2 Garlic Cloves. Use minced fresh garlic cloves, or replace the ginger and garlic with 2 teaspoons of ginger-garlic paste.
• ½ Cup Onion. Slice the onion thin for the best texture once you’ve finished cooking. We like the taste of red onions in this recipe, but brown, yellow, or white onions will work.
• ½ Cup Green Bell Peppers. Thinly sliced green bell pepper (or capsicum) adds new textures to the dish and a slight bitterness that pairs well with the tangy sauce. This is an optional ingredient, so leave the peppers out if you aren’t a fan of the flavor.
• 1 Tablespoon Soy Sauce. Soy sauce is key to Manchurian sauce — it’s part of what makes this iconic Indo-Chinese dish. In addition to saltiness, soy sauce provides a touch of umami.
• ¼ Cup Ketchup. Any brand of tomato sauce will do, so long as it has that combination of sweetness and tang.
• 2 Teaspoons Hot Sauce. Traditionally, Manchurian sauce is made with Red Chili Sauce. However, you can use whatever hot sauce you have to hand. You might need to adjust the measurements to suit your tastes.
• 1 Tablespoon Rice Vinegar. You can substitute rice vinegar with mild distilled white vinegar, white wine vinegar, or apple cider vinegar.
• 2 Tablespoons Scallions. Scallions or green onions are used as a garnish.
• 2 Tablespoons Fresh Cilantro Leaves. Like scallions, fresh cilantro leaves are used as a garnish.

How To Make Gobi Manchurian

Gobi Manchurian is a popular Indo-Chinese vegetarian dish that’s often eaten as a snack, appetizer, or served with rice or noodles.

This recipe is for dry Gobi Manchurian, which lightly coats fried gobi in a tangy sauce.

Preparing The Cauliflower

The first thing to prepare is the cauliflower florets. Before you begin, remove the outer leaves of the cauliflower head before rinsing and draining it.

Cut the cauliflower into bite-sized florets. Gobi Manchurian is often eaten as a snack, so you want to be able to eat each piece in one or two bites.

The florets should be as evenly sized as possible. Taking care when cutting will make the cooking process so much easier. All the florets will cook at the same time, so you don’t have to worry about some pieces being too hard while others have turned mushy.

Next, submerge the gobi florets in hot water for 3 to 4 minutes. Remove them from the hot water and submerge them in cold water.

Drain the florets and pat them dry. This will clean the florets, killing any microorganisms, and help with an even cooking process.

Preparing The Cauliflower Batter

With your cauliflower florets ready, it’s time to make the batter.

Combine the corn flour, all-purpose flour, Kashmiri red chili powder, salt, and pepper in a large bowl. Next, add the ketchup, minced garlic, and minced ginger.

To make this mixture into a batter, begin by adding a splash of water. Whisk to combine, slowly adding more water to loosen the batter. 

The batter should be smooth and lump-free with a medium consistency. It shouldn’t be too thick or too runny. Instead, when you dip the gobi florets, the batter should cling to the outside.

Add the water slowly so that the batter doesn’t become too runny. It’s much easier to loosen a thick batter than it is to thicken a thin one! If the batter does become too thin, slowly add all-purpose flour until it’s back to the desired consistency.

Preparing The Gobi

Add the gobi florets to the bowl and toss until they’re completely coated in the batter.

Heat the oil for deep frying using a medium flame. You can check the oil is hot enough by adding a splash of batter. If it rises without browning, the oil is at just the right temperature.

When the oil is ready, it’s time to start frying! It’s best to fry the florets in batches of roughly 8. Avoid overloading the pan, which can prevent the florets from cooking evenly. By working in batches, you can ensure the perfect finish on each of your florets.

Using a slotted spoon, add the gobi to the oil one by one. As you add more florets, you’ll need to increase the heat before lowering it back to medium. Fry the florets until they’re golden all over and have crisped up. Stir them as they cook to help them crisp evenly.

Remove each floret from the oil using a slotted spoon. Place the florets on a kitchen towel so the excess oil can drain. Repeat the process until all the gobi is cooked.

How To Make Manchurian Sauce

Heat 1 tablespoon of neutral oil in a large pan over a high flame until the oil is smoking. Add the garlic and ginger and saute for around 30 seconds until the raw smell of garlic has faded. 

Next, add the sliced onion and capsicum. Cook for 60 to 90 seconds, stirring constantly, until the vegetables are just starting to color.

Add the soy sauce, ketchup, and hot sauce, tossing the mixture as you go. Add the vinegar and stir well until all the sauces are combined and the vegetables are well coated. Taste the sauce and season as needed.

Place the fried gobi in the pan with the sauce and toss until the florets are coated in the sauce. Finish with a garnish of scallions and cilantro leaves, give one last toss, and serve hot!

Can You Make Gobi Manchurian In The Air Fryer?

Yes, you can make Gobi Manchurian using an air fryer! An air fryer is a healthier way to make deep-fried food, cutting out most of the oil for a crispy finish without the grease.

If you want to use an air fryer, follow the recipe until the gobi florets are coated in the batter. 

Preheat the air fryer to 390 degrees Fahrenheit. Arrange the prepared florets in a single layer in the air fryer basket. Spray or brush the basket with oil and cook for 12 to 15 minutes, or until the gobi is crisped and brown. Toss halfway through the cooking process.

When the gobi is crispy and delicious, you can follow the recipe as usual. Make the sauce, coat the florets, and enjoy! 

How To Serve Gobi Manchurian

Gobi Manchurian is best served hot! Once the florets have been fried and coated in the sauce, tuck into them right away. If they’re left to sit, the batter will lose its crisp crunch and turn soggy.

Dry Gobi Manchurian has a light sauce coating that clings to the fried florets. It’s incredible as is, but some people like to serve it with extra ketchup or hot sauce for dipping.

Gobi Manchurian can be eaten as a snack or appetizer. It’s also delicious paired with noodles or rice for a filling entree. We like plain steamed rice or noodles, as this allows the Gobi Manchurian to be the star of the show!

If you want to try something a little different, pair your Gobi Manchurian with hakka noodles or fried rice. 

Gobi Manchurian is at its best when eaten right away. It doesn’t keep well as the batter goes soggy. It also doesn’t freeze well. For that reason, we recommend only making as much Gobi Manchurian as you plan on eating!

Tips And Tricks For Making Gobi Manchurian

• For a quick and even cooking process, make sure the gobi florets are a similar size. They should be small enough to cook through quickly but not so small that they’ll burn. Bite-sized is just right.
• Blanching the cauliflower is an optional step, but we highly recommend it. Blanching the cauliflower will help clean the florets and kill any lingering microorganisms. This part-cooking process also helps the fried florets cook evenly.
• Transfer the blanched cauliflower from hot water to cold water to stop the cooking process. Then, pat the florets dry. These steps prevent the gobi from getting too soft.
• The ratio of corn flour to all-purpose flour depends on the chef and the recipe. Some people prefer more all-purpose flour, others prefer a higher amount of corn flour, while we choose 50/50. You can play around to find the level you prefer.
• The Manchurian sauce provides a lot of flavor so you don’t necessarily need to enhance the batter with ketchup, ginger-garlic paste, and chili powder. But combining the Manchurian sauce with a flavored batter enhances the dish.
• It’s important to get the consistency of the batter right. It should be thin enough to cling to the cauliflower, but not runny. If you can easily coat every floret and the batter doesn’t drip away, then it’s the right consistency.
• For a crispy outside with a soft interior, use a medium flame when deep frying. If the oil is too hot, the outside will burn. If it’s too low, the inside won’t cook. As you add the florets, turn the heat up to account for the cooler gobi before turning it back down to cook.
• If you order Gobi Manchurian in a restaurant, it’s likely to be bright red. This is achieved by using food coloring. If you want this vivid coloring, add a drop of food coloring to the Manchurian sauce. The red chili powder will give the dish a muted red coloring.
• Fry the gobi in batches of 7 or 8 florets. This will help each floret cook evenly, and it’s easier to monitor how everything is performing. 
• For super crispy florets, you can try double frying. On the first fry, cook the florets until they’re just browning. Remove them from the oil and leave them to cool. Fry for a second time, until the batter is golden brown and perfectly crisp.
• Gobi Manchurian is best eaten right away, but you can divide the cooking process. Once the florets have been deep-fried, pat them dry and place them in a single layer on a baking sheet. Keep the baking sheet in an oven on a low heat, to preserve the crispy batter.

Variations And Substitutions For Gobi Manchurian

There are a few different methods for making and serving Gobi Manchurian. Dry Gobi Manchurian, which we’ve covered in the recipe above, lightly coats deep-fried cauliflower in a sticky and tangy sauce.

Semi-dry Gobi Manchurian has a slightly thicker sauce, while Gobi Manchurian gravy has a runny and thin sauce. 

• Semi-Dry Gobi Manchurian: Double the amount of soy sauce, ketchup, hot sauce, and vinegar used in the initial sauce. Mix 1 teaspoon of corn flour with ½ cup of water. When the sauce is bubbling, add the corn flour mixture and stir to combine.
• Gobi Manchurian Gravy: Triple the amount of soy sauce, ketchup, hot sauce, and vinegar. Mix ¾ tablespoon of corn flour with 1 cup of water. When the sauce is bubbling, add the corn flour mixture and stir to combine.

Semi-dry and gravy Gobi Manchurian are typically served with rice or noodles. You may want to add more onion and bell pepper if you’re making more sauce, as well as play around with the ginger and garlic levels. 

• For a healthier version of Gobi Manchurian, try baking instead of frying the cauliflower. Dip the florets in a medium-thick batter and arrange on a baking sheet. Brush or spray with oil. Bake for roughly 30 minutes at 415 degrees Fahrenheit.
• To make Gobi Manchurian gluten-free, substitute the all-purpose flour for rice flour or arrowroot flour. Switch the soy sauce for a gluten-free substitute, such as coconut aminos.
• Gobi Manchurian tends to be spicy, thanks to the combination of red chili sauce and chili powder. If you want a milder gravy, use less hot sauce. You can replace this with ketchup to achieve the same consistency.
• Red Chili Sauce is a tangy, sweet, and hot sauce that’s used a lot in Asian cooking. It can be substituted for your favorite hot sauce (sriracha is popular). If you are substituting another sauce, you might want to adjust the ketchup and vinegar levels.
• Incorporate some extra veggies by cooking baby corn, mushrooms, or green beans with the sauce. 

Final Thoughts

A fun vegan dish with plenty of bold flavoring, Gobi Manchurian is an Indo-Chinese delight! 

This takeout classic is easy to make at home with a flavor profile that combines sweet, salty, tangy, and hot.

Have you given this recipe a go? Let us know!

Frequently Asked Questions