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Gobi Manchurian | Fried Garlicky, Gingery, Sweet & Medium Spicy Cauliflower Bites
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Gobi Manchurian | Indian-Chinese Fried Cauliflower Bites
We love making Indian and Chinese food in the Pinch household, especially for dinner parties. Gobi Manchurian is always a fan favorite.
Gobi Manchurian is an Indian-Chinese fusion dish and street food of fried cauliflower bites that’s savory, slightly sweet and (can be) spicy. We come across it a lot on the side of the road in India. It’s just a delightful treat and makes a perfect app or side dish. We usually double the recipe for 4 people because it goes fast.
- Prep Time: 20-30 minutes
- Cook Time: 10-15 minutes
- Total Time: 30-45 mins
- Yield: 2-4 servings 1x
- Category: appetizers, side dishes
- Method: frying
- Cuisine: Indian, Chinese
Ingredients
Scale
- 1 head of cauliflower cut up into bite-sized pieces (smaller, consistently sized pieces are key to the right texture, and so they all cook evenly)
- 2 – 4 cloves fresh garlic, minced (although our Buffy’s Slayer Helper works really well in a Pinch)
- 1/4 onion, finely diced
- 1–2 Tablespoons of plain yogurt
- 1 cup of flour
- 1 Tablespoon corn starch
- Oil for frying (I use canola)
- 1 cup of water and 1/4 cup water, divided
- 1 Tablespoon ketchup
- 1/4 cup soy sauce
- 1 teaspoon of Garam Masala
- 1-inch piece of fresh ginger minced, or 1 teaspoon of dried organic ginger
- 1 Tablespoon of paprika or cayenne (whether you want spicy or not)
- 1/2 teaspoon of sugar (optional)
- Pinch of salt to taste
- Optional: Chili flakes to your tasting for medium or spicy heat
- Optional: Chopped scallions or coriander leaves to garish
Instructions
- Mix flour, paprika/cayenne, 1 cup water and yogurt in a medium size bowl to make a batter. You want similar consistency to pancake batter. Add cauliflower into batter to completely coat each floret.
- Heat oil on medium heat until shimmering and ready for deep frying.
- Shake excess batter from cauliflower and add florets to the oil. Do not overload the pan, you may need to fry the cauliflower in several small batches. When golden brown and delicious move cauliflower from oil and set aside. A cooling rack is great for this as it allows excess oil to drip but a paper grocery bag works as well.
- Mix 1/4 cup water and cornstarch to make a slurry, set aside.
- In a separate pan or wok heat 1-2 Tablespoons of oil on medium high heat. Add ginger and onion and sauté until softened. Add garlic and sauté for an additional 1-2 minutes.
- Add garam masala and optional chili flakes, mix to incorporate fully.
- Add ketchup, sugar and soy sauce and mix to combine. Then add cornstarch and water slurry and stir until thickened.
- Mix fried cauliflower into the sauce and remove from heat, the top with optional scallions or coriander leaves. Serve fresh and enjoy!
