Best Simplified Gobi Manchurian Recipe

I usually try to avoid eating deep-fried foods. But somehow, deep-frying cauliflower doesn’t seem as unhealthy.

Gobi Manchurian, a savory dish in Indian Chinese cuisine, is made by deep-frying cauliflower (Gobi) and then sautéing it in a soy sauce. This dish usually served as an appetizer is the perfect fusion of Chinese cooking blended with the seasoning techniques of Indian flavors. What’s not to love?

Gobi Manchurian Origins

“Manchurian” refers to a native of Manchuria (in northeast China), but the dish is said to have originated in Chinese restaurants in India.

The story goes that the Manchurian sauce was invented in 1975 by Nelson Wang, a cook at the Cricket Club of India in Mumbai. A customer asked him to create a new dish, and Wang began with the basic ingredients of an Indian dish: chopped garlic, ginger, and chilis, but rather than adding garam masala (the traditional Indian spice blend), he reached for soy sauce, followed by cornstarch and chicken.

The customer must have loved it because Manchurian sauce is still a crowd-pleaser today.

Gobi Manchurian Ingredients

While the Manchurian sauce was originally served with chicken, it wasn’t long before Gobi Manchurian started rising in popularity, replacing the deep-fried chicken with the healthier alternative of cauliflower (gobi).

You can also make this dish by deep-frying other vegetables, like broccoli or mushrooms, but the texture and mild flavor of cauliflower are ideal for this savory recipe.

Making the Gobi Manchurian

Start with the main ingredient: cauliflower. I use frozen, but you can use fresh if you prefer. Set out cauliflower to thaw, or thaw in the microwave if short on time. The main thing to remember here is to break the cauliflower florets up a bit so they’re not too huge, no more than 1 1/2 inches wide.

Prep the frying oil. Begin to heat several inches of oil in a large, deep dish pot to 350 degrees. 

Make the Batter: In a large mixing bowl, add plain flour, cornstarch, chili powder, salt, and pepper.

Add water and mix well.  The batter should be smooth and thick but will drip slowly off a whisk or spoon.

Add cauliflower to the batter and mix with a spoon to coat well.

Time to Fry: Add cauliflower to the hot oil carefully, one at a time — if you have any leftover batter, you can drizzle in the oil to make crunchies.

Fry for 7-8 minutes until a medium golden brown.

Using a slotted spatula, remove the cauliflower from the oil onto a plate lined with paper towels. 

Once the cauliflower is fried, time to make the Manchurian sauce.

Add 1 ½ tbsp sesame oil in a large saucepan or wok and heat on medium until shimmering.  Add garlic and ginger and saute for about 1 minute.  Add onions or shallots and sauté about 3 minutes.  

Add soy sauce then the ketchup, garlic chili sauce (optional), red chili paste, and vinegar.  Add sugar and mix well.

Add cornstarch to 3 tablespoons of water – mix well and add to the sauce.  Lower heat to low and cook until the sauce thickens about 5 minutes.  Add salt and pepper.  

Add fried cauliflower to the sauce and toss until well coated.  Serve immediately as an appetizer or side dish. 

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Tried this recipe? I would love to hear from you! If you have a moment, please leave a star rating and drop me a comment below. 

Looking for more recipe inspiration? Be sure to also check out: Best Vegetarian Tikka Masala Recipe (Without Coconut Milk or Yogurt!)