Gobi Manchurian

(Manchurian-Style Cauliflower)
Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer
Cuisine Chinese, Indian


Prepare the Cauliflower (Step 1):

  • 3 cups Cauliflower florets, or 1⁄2 of a medium cauliflower with separated florets, or 3⁄4 pound of florets
  • 1⁄2 tsp salt
  • Water, enough to cover the cauliflower for blanching

Prepare the Coating (Step 2):

  • 3⁄4 cup all-purpose flour
  • 1⁄4 cup cornstarch
  • 3⁄4 cup water, needed to make a coating (Coating should be the consistency of pancake batter)
  • 1⁄2 tsp salt
  • 1⁄2 tsp chili powder
  • 1⁄4 tsp turmeric powder
  • 1 tsp ginger-garlic paste
  • 2 cups oil *

Marinade and Final Preparation (Step 3):

  • 2-3 tbsps oil
  • 1 tbsp garlic, minced
  • 1 tbsp ginger, minced
  • 1 tbsp green chili, minced
  • 1 small onion, minced
  • 1⁄4 cup green bell pepper, diced
  • 1⁄2 tsp salt
  • 1⁄2 tsp white pepper or black pepper
  • 2 tbsps soy sauce
  • 1 tbsp red chili sauce
  • 1 tsp green chili sauce **
  • 1 tbsp ketchup or tomato sauce ***
  • 1⁄2 cup spring onion - green portion, chopped fine
  • 1⁄2 cup spring onion - white portion, chopped fine
  • 1 tbsp. cornstarch
  • 1⁄4 cup water


Step 1:

  • Boil a pan with enough water to cover the florets.
  • Add 1⁄2 teaspoon of salt
  • In the boiling water, add the cauliflower florets and cook for 2 to 3 minutes
  • Remove from boiling water and immerse the cauliflower in cold water (ice cold) to blanch, drain, and then set it aside.

Step 2:

  • Combine the all-purpose flour and the cornstarch with all the coating ingredients.
  • Add water and make a batter.
  • Add the cauliflower florets to the batter individually.
  • Deep fry the florets (drop the florets individually into the oil).
  • Once the florets are crispy, set aside. (If needed, to make the florets crispier you can fry the florets on medium heat and then take them out and re-fry them again on high heat)
  • Set aside.
  • Heat a wok or a deep pan on medium heat.
  • Pour 2 tablespoons of oil.
  • Add ginger and garlic - stir well.
  • Add the chopped chili - keep stirring.
  • Add the onion - keep stirring.
  • Add the green bell pepper - keep stirring.
  • Add the white portion of the spring onion.
  • Add the green portion of the spring onion (keep half the portion for garnishing later)

Step 3:

  • Add the salt and pepper - keep stirring.
  • Add in the sauces (soy sauce, red chili sauce, green chili sauce and ketchup) while stirring in between.
  • Make a slurry with 1 tablespoon of cornstarch and 1⁄4 cup of water.
  • Add the cornstarch mix to the pan and continue to stir well for a minute.
  • Add the cauliflower florets to the sauce and stir well for two minutes.
  • Sprinkle the remaining green spring onion as a garnish.
  • The Gobi Manchurian is ready to serve.



*You can use any oil of your preference.
***Whatever you have available.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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