Restaurant-style Crispy Dry Gobi Manchurian is better than any take out. Showing you 3 ways to make it - fry, oven roast, and air fryer. Crispy cauliflower florets wok tossed in a lipsmackingly delicious sauce, are perfect to satisfy your cravings or party appetizer. Bonus tips on how to keep the cauliflower crunchy even after tossing in the sauce.
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What is Gobi Manchurian?
Gobi Manchurian also known as Cauliflower Manchurian. It is an Indo-Chinese appetizer battered cauliflower, that’s fried until crispy brown and then coated with a thick sauce made with ginger, garlic, soy sauce and ketchup. It’s an absolute crowd pleaser. This recipe is Vegan and can be adapted to be gluten-free. More on it in the step-by step recipe.
There are two kinds of Gobi Manchurian. One is with gravy is served as a main course, pairings shared below. The dry version is served as an appetizer and that’s what today’s recipe is about.
A Taste of Home
Gobi Manchurian is my favorite Indo-Chinese snack. My sister and I always fought for the last piece. Now it’s one of my son’s favorites amongst the Indo-Chinese spread, and lately he has been requesting it a lot. After a lot of attempts and making lots of mistakes I can safely say, I have mastered the art of keeping the cauliflower crispy.
Step by Step Recipe to make Dry Gobi Manchurian
- Prep the Cauliflower -Cut the cauliflower into small 1 to 2 inch florets and coat with 2 tablespoon of corn starch.
- Prepare Corn Starch slurry - In a bowl mix ¼ cup of corn starch with ½ cup of water and keep aside.
- Prepare the batter - Make a thick batter by adding the corn starch, all purpose flour, ginger garlic paste, kashmiri red chili powder or paprika, ground pepper. Gradually add water to form a thick paste and coat the florets evenly with the batter.
- Prepare the sauce - by adding ketchup, soy sauce, sugar, corn starch and gradually add water. Mix the ingredients well and keep aside.
- Fry - Heat oil in a wok and fry small batches of florets on medium heat, so the floret is fully cooked.
- Stir Fry - Heat oil in a wok, add chopped ginger and garlic, green chilies, onions, and chopped colored peppers. Next stir the sauce once and then pour it into the wok. Stir continuously to make sure there are no lumps. Add the air fried florets into the sauce and coat them gently. Garnish with cilantro and serve.
- Oven Roast - If you don't have an air fryer and want to cook the florets in the oven. Preheat the oven on 400 F. Line a baking tray with parchment paper and arrange the battered cauliflower florets evenly allowing space in between. Cook for 20-30 minutes, until tender.
- Air Fryer - Preheat Air Fryer at at 375 F. Line the air fryer basket with parchment paper and arrange the florets evenly with space between them. Cook for 12 - 15 minutes until tender.
Common Mistakes to Avoid
| Mistake | Result | Expert Tip |
| Cutting cauliflower into big florets | Cauliflower swells when frying and not not crisp enough | Make sure to cut cauliflower into 1-2 inch florets, to ensure crisp florets. The smaller surface area coats more batter, making it crispy |
| Batter is runny | Does not coat on the cauliflower properly which will not yield crispy florets | Make sure batter is thick enough to coat florets |
| Florets not holding the batter | Florets are not crispy | Coat florets with corn starch before coating them with batter |
| Overcrowding pan when frying | Soggy and uneven florets | For crisp results, fry smaller batches to make sure the temperature of the oil doesn't drop |
| Sauce is too runny | Will not coat on the cauliflower properly and florets won't be crispy. | Make sure to cook the sauce until it thicken before adding the cauliflower |
| Delayed serving | Loss of crispiness | Make sure to serve immediately after tossing in the sauce. |
| Frying wet cauliflower | Oil splashes | Pat dry before coating the florets with cornstarch |
How to serve
Our favorite way to enjoy Gobi Manchurian is to pair it with Vegetable Manchurian Gravy, Veg. Fried Rice, Hakka Noodles, or Jasmine Rice.
Make Ahead
If you want to meal-prep or make a large batch for a party, cook the cauliflower ahead of time either keep aside or refrigerate. However, they will lose some crispiness. So, reheat them in the air fryer, oven or shallow fry again to revive the texture.
I wouldn’t recommend prepping the sauce ahead of time, as it will thicken. It’s best made just before serving.
Related
Looking for other recipes like this? Try these:
Print
Crispy Dry Gobi Manchurian (Cauliflower Manchurian)
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: VeganDiet
Description
Restaurant-style Crispy Dry Gobi Manchurian at home is so much better than any take out. Crispy cauliflower florets wok tossed in a lipsmackingly delicious sauce, are perfect to satisfy your cravings or party appetizer. Bonus tips on how to keep the cauliflower crunchy even after tossing in the sauce.
Ingredients
For Batter
- ¼ cup all purpose flour or maida
- ¼ cup corn starch
- 1 tablespoon ginger-garlic paste
- 1 teaspoon black pepper
- 1 teaspoon kashimiri red chili powder
- ⅔ cup water
- ½ teaspoon salt
For Sauce
- 1 tablespoon soy sauce or tamari
- 1 tablespoon tomato ketchup
- ¼ cup cornstarch
- water as required
For Manchurian
- 1 cauliflower head or pre-cut florets
- 1 red and green pepper
- 3 garlic pods finely chopped,
- 1 inch ginger finely chopped
- cilantro to garnish
- 1 -2 green chilies, finely chopped
- 2 tablespoon corn starch
- oil spary if roasting in oven
Instructions
- Prep the Cauliflower -Cut the cauliflower into small 1 to 2 inch florets and coat with 2 tablespoon of corn starch.
- Prepare Corn Starch slurry - In a bowl mix ¼ cup of corn starch with ½ cup of water and keep aside.
- Prepare the batter - Make a thick batter by adding the corn starch, all purpose flour, ginger garlic paste, kashmiri red chili powder or paprika, ground pepper. Gradually add water to form a thick paste and coat the florets evenly with the batter.
- Prepare the sauce - by adding ketchup, soy sauce, sugar, corn starch and gradually add water. Mix the ingredients well and keep aside.
- Fry - Heat oil in a wok and fry small batches of florets on medium heat, so the floret is fully cooked.
- Stir Fry - Heat oil in a wok, add chopped ginger and garlic, green chilies, onions, and chopped colored peppers. Next stir the sauce once and then pour it into the wok. Stir continuously to make sure there are no lumps. Add the air fried florets into the sauce and coat them gently. Garnish with cilantro and serve.
- Oven Roast - If you don't have an air fryer and want to cook the florets in the oven. Preheat the oven on 400 F. Line a baking tray with parchment paper and arrange the battered cauliflower florets evenly allowing space in between. Cook for 20-30 minutes, until tender.
- Air Fryer - Preheat Air Fryer at at 375 F. Line the air fryer basket with parchment paper and arrange the florets evenly with space between them. Cook for 12 - 15 minutes untl tender.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Cuisine: Indo Chinese
