Better Than Takeout: Homemade Gobi Manchurian Recipe

Gobi Manchurian is a beloved Indo-Chinese dish that brings together crispy cauliflower florets tossed in a bold, tangy sauce. Perfectly spiced and delightfully crunchy, this dish is a favorite at both street stalls and home kitchens. Made with a light batter and just the right amount of seasoning, it’s the perfect appetizer or side dish that delivers big on taste without going overboard. Whether you serve it dry as a snack or with sauce as a main, this recipe is sure to satisfy your cravings.

Why You’ll Love This Recipe

Crispy Goodness – Lightly battered cauliflower fried to perfection.
Bold Flavors – A deliciously spiced Manchurian sauce coats every bite.
Healthier Twist – Light ingredients and minimal oil keep it mindful and delicious.
Versatile Dish – Serve it as an appetizer, side dish, or with rice for a complete meal.

Ingredients

For the Batter:

• 1 medium cauliflower (cut into bite-sized florets)
• ½ cup all-purpose flour
• ¼ cup cornstarch
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• ½ cup water (adjust as needed)

For the Sauce:

• 1 tbsp light oil (like avocado or canola)
• 1 small onion, finely chopped
• 1 small bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 tbsp low-sodium soy sauce
• 1 tbsp tomato ketchup
• 1 tbsp chili sauce (adjust to taste)
• 1 tsp rice vinegar or white vinegar
• ¼ cup water
• 1 tsp cornstarch (mixed with 2 tbsp water)
• 2 tbsp chopped green onions (for garnish)

Instructions

Prepare the Cauliflower
Bring a pot of water to a boil. Add the cauliflower florets and blanch for 2 minutes. Drain and pat dry.

Make the Batter
In a mixing bowl, combine flour, cornstarch, garlic powder, salt, and black pepper. Gradually add water until it forms a smooth, thick batter.

Coat and Cook
Dip each cauliflower floret into the batter, ensuring an even coat. Heat a nonstick skillet with a thin layer of light oil and cook the florets over medium heat, turning occasionally until golden and crisp. Alternatively, you can bake them at 400°F (200°C) for 20–25 minutes, flipping halfway.

Prepare the Sauce
In the same skillet, heat a tablespoon of oil. Add the onions, bell pepper, garlic, and ginger. Sauté until soft. Stir in soy sauce, ketchup, chili sauce, and vinegar. Add water and bring to a simmer.

Thicken the Sauce
Stir in the cornstarch slurry (cornstarch mixed with water) and cook for 1–2 minutes until the sauce thickens.

Toss and Serve
Add the crispy cauliflower to the skillet and toss well to coat. Garnish with chopped green onions and serve hot.

Nutritional Information (Per Serving)

Calories: 110
Protein: 3g
Fat: 3g
Carbohydrates: 18g
Sugar: 2g
Fiber: 2g

Tips for Success

• Blanch, Don’t Boil – A quick blanch helps soften the cauliflower without making it soggy.
• Even Coating – Shake off excess batter for the perfect crispy texture.
• Adjust Spice Level – Add more or less chili sauce to match your heat preference.
• Serve Fresh – Gobi Manchurian is best enjoyed fresh for maximum crunch.

Why This Recipe Works

This Gobi Manchurian recipe delivers all the classic flavors you crave with a lighter twist. The crispy batter clings perfectly to each cauliflower floret, while the spicy, tangy sauce brings bold flavor without excessive oil or salt. It’s a satisfying appetizer or side that you can enjoy guilt-free.

Gobi Manchurian is a flavorful, crispy delight that brings the best of Indo-Chinese cuisine to your table. With its crunchy cauliflower, bold sauce, and simple ingredients, it’s a dish you’ll want to make again and again. Serve it as a snack, a side, or pair it with fried rice for a complete meal—you can’t go wrong!