Indo-Chinese dishes are my exciting escape from the everyday grind of rolling flatbreads and making curries. It fills the kitchen with the warmth of sesame oil and the smoky goodness of chinese condiments. Add in a kick from Indian spices, and you’ve got a delicious marriage of flavors! It might sound a bit quirky to some, but for me, indo chinese cuisine is totally addictive!
What is Gobi Manchurian
Gobi Manchurian is a popular indian-chinese fusion dish made from cauliflower(gobi). You will find in on menus of restaurants & street side vendors and being prepared in home kitchens. If you are like me and turn up your nose at the mention of cauliflower, this recipe will convert you! In India, you will find a gravy version as well, however I prefer the dry version and that’s what I am sharing with you. To whip up Gobi Manchurian, you take cauliflower florets, coat them in a batter and then give them a bath in hot oil until crunchy. Then toss crispy cauliflower florets in a lip-smacking spicy sauce aka the manchurian sauce. While cauliflower is the hero ingredient, the manchurian sauce is the true star of the dish. This flavorful umami sauce is a favorite in India, popping up everywhere in different forms—tossed with noodles (manchurian noodles), crispy chicken bites (chicken manchurian), or veggie dumplings (vegetable manchurian). Manchurian sauce is perfumed with aromatics such as scallions, garlic, cilantro stems, red onion and ginger. After stir frying the aromatics on high heat, we introuce smokiness from soy sauce, heat from chili sauces and a sweetish tang of ketchup! In my gobi manchurian recipe, I also add a touch of garam masala powder & coriander powder because in my books, ground spices can never hurt!
How To Get Crispy Cauliflower
Cut the gobi in small pieces - If the pieces are too big, they won’t cook evenly and may end up soggy inside while overcooked outside. Cutting them small ensures even cooking and a thorough batter coating, giving you an irresistible crunch in every bite. After washing, spread out the florets on a large kitchen towel or paper towel to air dry. Make sure that the cauliflower florets are fully dry before you add them to batter. If the florets are wet, the batter won’t adhere properly to the florets, hence uneven coating and soggy texture. Lastly, make a medium consistency batter. This batter is a bit tricky because of cornstarch. Add water slowly while mixing. The batter should be thick enough to coat the cauliflower florets evenly, but not so thick that it becomes clumpy & gloopy. A medium consistency ensures that the batter forms a light, crisp coating around each floret, allowing it to fry up perfectly golden and crunchy. If the batter is too thin, it won’t adhere well.
My 5 Top Tips to Make Best Gobi Manchurian
Deep Fry The Cauliflower - If you want to experience authentic gobi manchurian, deep fry the cauliflower. There’s something about biting into a crunchy cauliflower floret doused in umami flavors. The crispy batter gives way to tender, juicy cauliflower, creating a satisfying texture contrast. The Manchurian sauce coats each floret in savory, tangy, and slightly sweet flavors. This combination makes each bite deliciously addictive. However, if you choose to air fry it- and I am including the instructions for the same. Don’t make it tomatoey - This is a personal preference, but I don’t like tomatoey Indo-Chinese food. Tomato sauce or ketchup overpower everything with their acidic tang and mask the balanced, nuanced flavors of soy sauce, chili, ginger, garlic, and spices. Mise En Place- Once you start stir-frying the Manchurian sauce, there’s no stopping. Pausing to grab a spice or sauce can cause the aromatics to lose their crunch. Like other Asian recipes, Indo-Chinese dishes need ample prep work. Measure out all condiments and chop everything in advance. Having everything ready before cooking ensures an efficient process, preserving the vibrant flavors and textures. Make the Manchurian Sauce first- As soon as the cauliflower is perfectly crispy, toss it in the sauce and serve immediately for the best taste and texture. This way, the cauliflower stays crunchy and delicious, without getting soggy while you prepare the sauce. Use Indo Chinese Condiments - Indo-Chinese cuisine owes its unique flavor to typical Indian condiments. I always use Indian brands (such as Ching’s) for that authentic taste, but you can confidently use what you have in your pantry to try this recipe. I am including substitutes in the post.
Ingredients
Notes & Substitutes
How To Make Dry Gobi Manchurian
Make the Manchurian Sauce
Deep Fry the Gobi (Cauliflower)
Note - I do not boil the cauliflower before frying. Do not fry the florets on very high heat else they will be raw from inside. Note - Deep fry cauliflower in batches. You might need to fry in 3 or 4 batches depending on size of your cooking pan.
Mix Manchurian Sauce And Fried Cauliflower
Air frying Cauliflower
During recipe testing, I tried air frying the cauliflower and frankly, did not like the results at all. The cauliflower florets turned quite dry and gummy. I don’t recommend air frying the gobi while making machurian.
