Cauliflower Manchurian (gobi Manchurian), is a recipe where cauliflower florets are dipped in seasoned batter, fried until crispy then coated in a spicy Manchurian thick gravy.

This vegetarian appetizer epitomizes the unique Indo-Chinese cooking style.

If you are looking for a vegetarian appetizer, I would highly recommend trying out this amazing batter-fried cauliflower in a sweet and spicy sauce.

As one member of my family said,
“Who knew cauliflower could taste so good”!

What is gobi Machurian?

Gobi is cauliflower in Hindi and Manchurian is a reference to the Indo-Chinese cooking method.

This method involves coating the main ingredient(in this case, cauliflower)in batter then deep-frying it, and smothering it in a tangy, addictive sauce.

In short, this delicious crispy batter-fried cauliflower dish is an adapted version of two cultures blending together to dish out a tasty vegetarian side dish.

This veg Manchurian recipe is also called chilli cauliflower, and chilli gobi as well.

serving ideas to serve with gobi Manchurian.

• Serve as a vegetarian appetizer while still hot and crispy.

• Serve over a bowl of warm basmati rice and a few spoons of dal tadka.

• Since these chilli cauliflowers is crispy, you can try making some vegetarian wraps as well.

• Serve over some vegetarian fried rice or noodle dish.

Tips on making Gobi Manchurian

• The cauliflower needs to be fresh and I would recommend using it to make this cauliflower Manchurian on the same day.

• Wash the cauliflower thoroughly and leave it to drain any excess water.
  
• When breaking the cauliflower, break it into smaller florets.
  Smaller florets tend to stay crispy longer than bigger batter-fried florets.

• When making the batter, use water as needed and add a little at a time to get the consistency right as you want a thick batter.

• To fry the battered cauliflower, you need to maintain a steady low-medium temperature and avoid the oil from smoking.

• Regulate the heat to maintain the temperature and fry the cauliflower in small batches.

• As you make the Manchurian sauce, taste and adjust as you need. the gravy or sauce to this veg Manchurian can be adapted to suit your taste.

• I have used the minimum amount of ingredients needed to make this chili cauliflower but you can add bell peppers to the sauce as well.

Faq: cauliflower Manchurian(chilli cauliflower)

• How can I make extra Manchurian gravy?
  • Since the gravy is made separately, just double the number of ingredients suggested in the recipe to make extra gravy.

• Can I make the cauliflower Manchurian ahead of time?
  • You want to serve the cauliflower Manchurian while it is still crispy, even after the batter-fried cauliflower is mixed with the sauce.
  • For best results serve within 30 minutes of combining the sauce and crispy cauliflower. the longer the cauliflower sits in the sauce, the soggier it gets.

If you still want to make the dish ahead of time, make the sauce to deep fry the cauliflower, and keep them separate.

When you need to serve, warm the sauce and then combine the cauliflower with the Manchurian sauce.
Serve immediately.

• Why is my deep-fried cauliflower soggy?
  • The oil temperature needs to be maintained at low -medium which will allow the cauliflower to deep fry for a longer period while turning crispy.
  • You’ve cut the cauliflower too large, this will only allow the battered cauliflower to soak in more oil, cut the cauliflower into smaller florets so the oil is absorbed less.
  • When the cauliflower is deep-fried make sure to drain all excess oil before adding it to a dish with paper towels.
  • Avoid stacking the deep-fried cauliflower on top of each other by using a small bowl.
    Instead, use a tray or flat dish covered in kitchen paper towels to absorb excess oil.

• Can I bake or pan-fry the chilli cauliflower for a healthier version?
  • You can season them with ginger garlic paste, salt, chilli powder, and pan-fry them until slightly crispy before adding to the sauce.
  • You can oven-roast the cauliflower by seasoning it with salt chilli powder, and salt then coat in a few tablespoons of oil and spread it on a baking sheet.
  • Bake at 200C for 15-20 minutes. turn them in between.
  • Keep in mind that changing the method of cooking will result in a different outcome in taste.

More vegetarian recipes

Spicy dry potato curry

Apple and onion stir fry

Sri Lankan apple curry

Indian Bombay potatoes

Indian mushroom peas masala curry

Utensils and appliances needed

• Chopping board and knife
• Deep cooking pan
• Colander
• Bowl to mix the batter
• Deep frying pan to fry the cauliflower
• Tongs
• Flat platter with paper towels
• Large skillet or frying pan to combine and make gobi Manchurian.

Storing

Gobi Manchurian or cauliflower Manchurian is best consumed within a few hours it’s made, I would not recommend refrigerating.

Reheating

Avoid reheating and consume within an hour of making the veg Manchurian.

Freezing

Avoid freezing

Stop food waste by

Making only as much as you need, a small head of cauliflower can be used for a family of 3 and 500g for a family of 5-6.

RECIPE DIFFICULTY -LITTLE CARE NEEDED

Ingredients to cook cauliflower manchurian

The ingredients mentioned below use standard measuring cups and spoons.

250g of cauliflower(this could be a small head of cauliflower, roughly weighing about 250g-300g, for a family of 5-6, you will have to use 500g of cauliflower, rest of the ingredients to be doubled accordingly)

Use water as needed

To make the Manchurian sauce(gravy)

2 tablespoons of oil

1 tablespoon of ginger-garlic paste

2 medium-sized onions sliced

4 green chillies split in the middle

2 tablespoons of soy sauce

2 tablespoons of tomato sauce

2 tablespoons of hot sauce(sriracha, habanero hot sauce, etc)

1/2 teaspoon of red chilli flakes(substitute with red chili powder

1 teaspoon of black pepper

1 teaspoon of vinegar

1 tablespoon of cornflour(1/4 cup water)

1/3 cup water

2-3 stalks of scallions chopped to garnish(optional)

To make the batter to coat the cauliflower

1/2 a cup of flour

4 tablespoons of cornflour

1 teaspoon of ginger garlic paste

1/2 teaspoon of black pepper

Salt to season

1/2 teaspoon of red chili powder

Water as needed(start with 1/2 a cup of water and pour as needed to reach the consistency, not more than 1 cup as you want a thick batter)

To fry the cauliflower

1 cup of oil(add more if needed)

How to cook cauliflower Manchurian

Please make sure to read the recipe instructions carefully to avoid mistakes.

Workflow for cauliflower Manchurian.

• Clean and cut the cauliflower.
• Blanch the cauliflower florets.
• While the cauliflower drains excess water, make the Manchurian gravy.
• Make the batter for the cauliflower florets.
• Batter-fry the cauliflower florets.
• Combine both elements together before serving the vegetable Manchurian.

How to clean and cut the cauliflower.

• First, remove any leaves attached to the stem of the cauliflower.

• Place the cauliflower on the cutting board cut it in half.

• Place the cut halves flat with the flat side of the cauliflower facing the chopping board and again cut them in half.

• You should have four parts of cauliflower.

• Now, pull out the florets from each part.

blanching the cauliflower florets for gobi Manchurian

Fill a deep pan with 3-4 cups of water and season with salt.

Taste and adjust the seasoning as you need, this can be making it spicier with hot sauce or chili powder or making it saucier with the ketchup.

Simmer over medium heat for 3 minutes and then add the cauliflower florets.

Reduce heat to low and simmer the florets for 2-3 minutes.

Place a colander in your sink and drain water from the cauliflower and leave for a few minutes(5-10)minutes to remove all excess water.

If you leave the florets a little longer, you will not need to pat dry them with paper towels to remove excess water. shake once in a while to remove water.

Until the cauliflower drains excess water you can prepare the batter.

How to make the Manchurian sauce.

Place a large frying pan or flat cooking pan over low-medium heat.

Pour in the oil(1 cup)and heat it for 30 seconds. add the minced ginger garlic paste(1tbsp) and cook until slightly golden in color.

Add the onions(2 medium)and split green chilies(4) cook for 2 minutes over low medium heat.

Add the soy sauce(2 tbsp), tomato sauce(2 tbsp), hot sauce(2 tbsp), red chili flakes or chili powder(1/2 tsp), pepper(1 tsp), vinegar(1 tsp), and sugar(2 tsp)and combine well.

Do not add the cornflour mixed water at this stage, leave it out until you have the deep-fried cauliflower ready to be combined with the sauce.

How to make the batter Manchurian.

Add flour(1/2 a cup), cornflour(4 tbsp, also referred as corn starch), ginger garlic paste(1 tsp), pepper(1/2 tsp), salt to season, chili powder(1 tsp).

Add 1/4 cup water and mix, add more water as needed a little at a time until you have a thick batter that will coat the back of your spoon.

FRYING THE CAULIFLOWER FOR MANCHURIAN RECIPE.

Add oil(1 cup)to a deep frying pan. heat oil for 1-2 minutes over low-medium fire.

While the oil heats, add 3-4 florets into the batter and coat them in the batter.

Drop the florets into the oil. Fry the florets over medium heat for 3-5 minutes, fry until crispy(read beginner’s tips).

Once the florets are crispy, drain excess oil, and transfer to a bowl with kitchen towels to remove excess oil.

Mixing the cauliflower with the manchurian sauce.

Once you’ve fried the cauliflower.

Check on the Manchurian gravy, if it is cold, warm it up over low heat. mix the cornflour with water and pour onto the sauce. cook until thick(1-2)minutes.

Switch off the fire and add the battered cauliflower. combine until the florets are coated in sauce.

Garnish with scallions and serve immediately.

JOIN ME ON ISLANDSMILE YOU TUBE CHANNEL

visit the SEAFOOD BLOG.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes, or online groups which will affect me as a food blogger and the growth of this blog.

I would appreciate it if you only share the link rather than the full recipe.

All images and text on this website are protected by copyright.