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Gobi Manchurian Recipe
4.8 from 117 votes

Gobi Manchurian Recipe

Gobi Manchurian transforms steamed cauliflower florets coated in a corn and all-purpose flour batter into crispy pieces tossed in a tangy, savory sauce made from chili garlic sauce, soy sauce, ketchup, vinegar, and optional sugar. Aromatics including garlic, ginger, scallions, and optional green chili build flavor. The cauliflower can be pan-fried or air-fried to achieve a crunchy exterior with a tender interior.

Prep Time
15 mins
Cook Time
30 mins
Total Time
40 mins
Calories: 235 kcal
Course: Main Course, Appetizer, Dinner
Cuisine: Chinese, Indian

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
    Cup of Yum
  1. 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
  1. 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.
  2. 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)
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. Next, add water and cook until the sauce comes to a gentle simmer and starts to thicken about 3 to 4 minutes..
  3. 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

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%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 235

% 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.