Let's face it... anytime you take something, bread, and fry it... that's culinary gold.

The best example of that is gobi manchurian.

When I think of indo-chinese cuisine, the first thing that pops into mind is gobi manchurian. It's tangy. It's crispy. It's spicy.  It's perfection is what it is.

Unfortunately gobi manchurian is a dish that's always eluded me. It always ends up too soggy or too saucy or too dry. A little patience and planning goes a long way with this dish.

The key things I learned after some delicious trial and error are the following:

  1. Add corn flour. It crisps up the fried nuggets in the most perfect way. Plus it helps cauliflower hold shape.
  2. Do your prep work. It'll make this recipe be a lot less of a pain. It tends to help to make the sauce before hand so you can can stick the fresh fritters in just before you serve.
  3. Par-boil the cauliflower ahead of time. I'd say about 2-3 minutes should be good enough.
  4. Serve it immediately. The longer you wait... the soggier and sadder it gets 😞

Gobi Manchurian

Prep Time: 10 minutes
Cook Time: 25 minutes

1. Par-boil the cauliflower

Add the cauliflower and 1/2 tsp salt into a bowl and microwave for about 5-7 minutes or until the florets become soft. Keep the bowl to the side.

Make sure to not over cook the cauliflower otherwise they'll get too soft when you fry them.

2. Make the manchurian sauce

2 cloves garlic, chopped finely
1" ginger, chopped finely
1 green chili, chopped finely
1/4 onion, diced small
1/2 bell pepper, diced
2 tbsp ketchup
1 tsp chili sauce
2 tsp white or apple cider vinegar
2 tsp soy sauce

In a large pan, heat up about 4 tbsp of oil. Once it's hot, sauté the garlic, ginger, and green chili on medium-high heat.

After the ginger and garlic begins to get fragrant, add the onion and bell pepper and sauté until the bell peppers are soft.

Add the vinegar, chili sauce, soy sauce, salt and pepper to taste (I put about 1/4 tsp of each in) and mix well. Sauté for another minute or so.

3. Make the corn flour slurry

2 tsp corn flour
1/4 cup water

Mix the ingredients together in a separate bowl and slowly add into the manchurian sauce until the water becomes translucent.

You can add more or less depending on how wet you want your gravy to be. Try to keep it less than 1/2 a cup of water because it'll end up watering down the rest of your flavors.

Keep the finished saue off the side while you fry the cauliflower.

4. Make the cauliflower fritters (fried gobi)

1 head cauliflower, cut into medium size florets
1/2 cup cold water
3/4 cup all-purpose flour
1/2 tsp ginger garlic paste (you can also use 1 tsp minced ginger and 2 cloves minced garlic instead)
1/2 tsp red chili powder (I use kashmiri red chili powder but you can also just use cayenne)
vegetable oil for frying

In a different large pan or wok, heat up some oil.

While oil is heating up, add everything except the water and cauliflower into a bowl and mix until well combined. Slowly add into the bowl until the batter is thick and smooth. You don't want there to be any lumps!

Mix in your par-boiled cauliflower until they're all fully coated. You might have to do that in batches depending on the size of your bowl.

Fry the battered cauliflower in batches until they're golden brown. Keep stirring in between to prevent them from sticking to one another.

When each batch is done, drain them onto a paper towel to remove any extra oil.

5. Finish it up!

1/4 cup green onions, chopped
1/4 cup cilantro, chopped

Mix the fried gobi (cauliflower fritters) into the manchurian sauce until each fritter is fully coated.

Toss with green onions and cilantro and enjoy!

Also check out our video showing a quick step by step of what the process should look like!