Gobi Manchurian
Servings: 4 servings
Calories: 177kcal
Crispy gobi manchurian tossed in a sweet, spicy, and tangy Indo-Chinese sauce. A street food favorite you can easily make at home in 30 minutes.
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Ingredients
For the Crispy Cauliflower:
- ½ cup all-purpose flour (60 g)
- ¼ cup cornstarch (30 g)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- ½ cup water
- neutral oil for frying
- 1 head cauliflower cut into 1½-inch florets (about 3 cups)
For the Manchurian Sauce:
- 1 tablespoon oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 1 teaspoon chili sauce adjust to spice preference
- ½ teaspoon sugar
- ¼ cup water
- 1 teaspoon cornstarch mixed with 2 teaspoons water
For Garnish:
- 2 tablespoons green onions chopped
Instructions
- In a large bowl, whisk together flour, cornstarch, salt, pepper, and garlic powder.
- Slowly add water, whisking until the batter is smooth and thick enough to coat the back of a spoon.
- Heat 2 to 3 inches of oil in a Dutch oven or heavy-bottomed pot to 350°F.
- Working in batches, dip cauliflower florets into the batter, shaking off excess.
- Fry until golden brown and crisp, 4 to 5 minutes per batch. Drain on a paper towel–lined plate.
- In a large skillet or wok, heat 1 tablespoon of oil over medium heat.
- Add garlic and ginger; cook until fragrant, about 30 seconds.
- Stir in soy sauce, ketchup, chili sauce, sugar, and water. Bring to a simmer.
- Stir in the cornstarch slurry and cook until the sauce thickens slightly, about 1 minute.
- Add fried cauliflower and toss quickly to coat.
- Transfer to a serving plate, garnish with scallions, and serve immediately.
Notes
Cooking Tips
- For extra crunch, double-fry the cauliflower: fry once at 325°F until pale golden, then again at 375°F until deeply golden
- To make a dry version, reduce the water in the sauce and toss just before serving
- Add diced bell peppers or onions to the sauce for more texture and color
- To bake or air fry the cauliflower: Toss the battered florets in 1 tablespoon of oil and arrange in a single layer on a parchment-lined baking sheet or air fryer basket. Bake at 425°F for 25–30 minutes, flipping halfway, or air fry at 400°F for 15–18 minutes, shaking halfway, until golden and crispy. a
Storage & Reheating
- Refrigeration: Store in an airtight container for up to 2 days.
- Reheating: Reheat in an air fryer or oven at 375°F (190°C) for 5-7 minutes to restore crispiness.
- Freezing: Not recommended, as cauliflower becomes soggy.
Nutrition
Calories: 177kcal | Carbohydrates: 31g | Protein: 6g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 926mg | Potassium: 515mg | Fiber: 4g | Sugar: 5g | Vitamin A: 78IU | Vitamin C: 71mg | Calcium: 45mg | Iron: 2mg
