Gobi Manchurian Recipe
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
40 mins
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Calories
235 kcal
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Course
Main Course, Appetizer, Dinner
Gobi Manchurian Recipe
Description
This Gobi Manchurian recipe starts by steaming cauliflower florets until tender, either in an Instant Pot or by boiling briefly, then cooling. A batter made from cornflour, all-purpose flour, salt, black pepper, and water coats the steamed cauliflower. The batter is thick enough to adhere without being runny.
The coated cauliflower florets are pan-fried in neutral oil until golden and crispy. Alternatively, they can be air-fried using a perforated parchment liner, brushed with oil, and cooked at 380°F for about 15 minutes in two phases to achieve a crispy texture with less oil.
The sauce combines chili garlic sauce, soy sauce, ketchup, vinegar, and optionally sugar for balanced tang, sweetness, and heat. Aromatics like minced garlic, ginger paste, sliced green chili, and chopped scallions add layers of flavor. Tossed in the sauce along with some water to blend, the coated cauliflower takes on a glossy, spicy coating.
This dish works well as a spicy appetizer or side, showcasing a crisp texture outside and tender florets inside with savory Asian-inspired flavors.
Ingredients
- 1 pound cauliflower cut evenly into 1 to 2 inch florets
- 2 tablespoons cornflour
- 4 tablespoons all-purpose flour use cassava flour for low carb option
- ⅓ cup water
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 3 tablespoons neutral cooking oil generic cooking oil
Sauce Ingredients
- 2 tablespoon Chili garlic sauce
- 2 tablespoon soy sauce low sodium
- 2 tablespoons ketchup
- 1 tablespoon vinegar
- 2 teaspoons sugar optional
Other ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 green chili sliced (optional, small
- 1 tablespoon garlic minced
- 1 tablespoon ginger paste
- ½ cup scallions white part chopped
- ¼ cup scallions chopped finely, green
- ½ cup water
Instructions
Steam the cauliflower using either Instant Pot or Stove top
- Using Instant Pot: Add 1 cup of water to the Instant Pot insert and place the trivet inside. Put the cauliflower florets in a steamer basket and place the basket over the trivet. Close the Instant Pot lid and turn the pressure release valve to sealing. Steam for zero minute followed by quick release. Open the Instant Pot and take out the cauliflower florets. Allow to cool. Using Stove Top: Boil 6 cups of water in a large pot. Place the cauliflower florets in the hot boiling water for 2 minutes. Carefully take them out of the water making sure to drain all the water out. Allow to cool
Make the batter and coat the cauliflower florets
- Next, make the batter to coat the cauliflower. In a medium mixing bowl mix cornflour, all-purpose flour, salt & pepper. Gradually add little water making sure that the batter is not runny.
- Add the steamed cauliflower florets to the batter and gently mix to coat them with the batter.
Pan fry battered caulilfower (see notes for airfrying)
- Heat oil in a nonstick skillet or pan over medium heat. Slowly add a batch of battered cauliflower florets to the oil. Note: I only add half of the cauliflower at a time so they are not too crowded.
- Fry for 6 to 8 minutes, turning halfway through as they start to turn golden brown. Use a slotted spatula to transfer the cooked florets from the pan to a platter lined with a paper towel.
- Pan-fry the remaining cauliflower. Add another tablespoon of oil if needed. Transfer the fried cauliflower to the platter. Set aside.
Make the Machurian sauce, toss in the cauliflower & garnish
- In the same pan, add white part of the chopped scallions, ginger, garlic and green chili. Cook for 3 minutes on medium heat and then add chili sauce, soy sauce and ketchup. Mix well and cook for a minute. Add vinegar, sugar and mix well.
- Next, add water and cook until the sauce comes to a gentle simmer and starts to thicken about 3 to 4 minutes..
- Add the pan-fried cauliflower and gently mix in the sauce coating cauliflower florets evenly. Cook for another 1 minute. Turn the heat off, garnish with green scallions and enjoy hot.
Notes
- For an air-fryer method, use an oiled, perforated parchment liner and air-fry cauliflower coated in batter at 380°F for 10 minutes, turn, then another 5 minutes for crispness.
- Air-frying provides a lower-oil alternative to pan-frying while maintaining a crispy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 767mg | 32% |
| Potassium | 457mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 276IU | 6% |
| Vitamin C | 60mg | 67% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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