Gobi Manchurian Recipe

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Crispy fried cauliflower tossed in a bold, spicy Indo-Chinese sauce — this gobi manchurian is restaurant-style, packed with flavor, and easy to make at home.

Prep Time20

Cook Time30

Course: Appetizer, Main Course

Cuisine: Chinese, Indian, indochinese

Servings:

Author: Shreya Walia

Equipment

air fryer

Ingredients

Gobi

1 head of cauliflower
1 c all purpose flour
1 c water
1 tbsp corn starch
1/2 tsp red chili powder
1/4 tsp black pepper
1/2 tsp salt

Sauce

3/4 c red onions
1/4 c scallions
2 tbsp chopped garlic
2 tbsp ketchup
2 tbsp soy sauce
2 tbsp sriracha
1/2 tbsp rice vinegar
6 dried red chillies
1/2 tsp kashmiri mirch
1/8 tsp smoked paprika
1/4 tsp black pepper
1 tbsp corn starch
1.5 tbsp oil
3/4 c water or to preference depending on if you want it dry or saucy

Instructions

Make the batter: Combine flour, water, cornstarch, and spices in a bowl and whisk until smooth. Adjust water as needed to achieve a pourable, clingy consistency similar to pancake batter. Add one extra spoon of water at a time as needed.
Prepare the cauliflower: Cut the cauliflower into even-sized florets. Dip each one into the batter, allowing excess to drip off, and set aside.
Cook the cauliflower: Air fry, deep fry, or bake the cauliflower until golden and crisp. For air frying, cook at 400°F for about 20 minutes, shaking the basket halfway.
Sauté aromatics: Heat oil in a skillet. Add dried red chilies and sauté briefly to release flavor. Add onions and cook until translucent, then add green onions and garlic.
Build the sauce: Add ketchup, soy sauce, sriracha, vinegar, spices, and a cornstarch slurry. Cook until the sauce thickens to your desired consistency.
Combine: Toss the crispy cauliflower with the sauce until fully coated. Serve immediately with extra green onions.

Notes

Storage: Best eaten fresh, but leftovers can be refrigerated for 24 hours. Re-crisp in the air fryer for 3–4 minutes before serving.

Substitutions: Replace soy sauce with tamari, swap rice vinegar for lemon juice, and use any chili sauce you love in place of sriracha.

Make it saucy: Add extra water to the sauce and increase cornstarch slurry for a glossy, thick gravy-style gobi manchurian.

Make it dry: Reduce the water and cook the sauce down until it clings tightly to the cauliflower.

Variations:
– Add bell peppers for extra crunch
– Make paneer manchurian using the same sauce
– Swap gobi for mushrooms for a fun twist

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