Gobi Manchurian is a beloved Indo-Chinese dish featuring crispy cauliflower florets tossed in a tangy, spicy, and umami-packed sauce. Whether served as an appetizer or a side dish, this fusion favourite is sure to tantalize your taste buds. Perfect for weeknight dinners, parties, or as a snack, this recipe combines the best of Indian and Chinese flavours in one bowl.

Ingredients

• For the Cauliflower: 1 medium cauliflower (cut into bite-sized florets)

• ½ cup all-purpose flour

• ¼ cup cornflour (cornstarch)

• ½ teaspoon black pepper powder

• ½ teaspoon salt

• ½ cup water (adjust as needed)

• Oil

• For the Sauce: 2 tablespoons oil

• 1 tablespoon minced garlic

• 1 tablespoon minced ginger

• 1 green chilli finely chopped (optional)

• 1 medium onion finely chopped

• ½ green bell pepper diced

• 3 tablespoons soy sauce

• 2 tablespoons ketchup

• 1 tablespoon chilli sauce

• 1 teaspoon vinegar

• 1 teaspoon sugar

• 2 tablespoons cornflour mixed with ¼ cup water (slurry)

• Salt and pepper to taste

• 2 tablespoons chopped spring onion greens (for garnish)

Step By Step Guide

Prepare The Batter And Fry The Cauliflower

In a mixing bowl, combine all-purpose flour, cornflour, black pepper powder, and salt. Gradually add water to form a smooth, lump-free batter. Heat oil in a deep pan or wok for frying. Dip cauliflower florets into the batter, ensuring they’re well-coated. Fry the florets in batches over medium heat until golden brown and crispy. Drain on paper towels and set aside.

Make The Sauce

Heat 2 tablespoons of oil in a large pan. Add minced garlic, ginger, and green chilli and saute until aromatic. Toss in the chopped onion and bell pepper and stir-fry on high heat for 2-3 minutes to maintain their crunch. Add soy sauce, ketchup, chilli sauce, vinegar, and sugar. Stir well.

Thicken The Sauce

Pour the cornflour slurry into the wok and cook until the sauce thickens and turns glossy. Adjust seasoning with salt and pepper.

Combine

Add the fried cauliflower to the sauce and toss gently to coat the florets evenly.

Serve

Garnish with chopped spring onion greens. Serve hot as an appetizer or with fried rice or noodles for a complete meal.