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battered cauliflower coated in tangy red sauce

Gobi Manchurian

  • Total Time: 1 hour
  • Yield: 6-8 servings 1x
  • Category: Appetizers

Scale

Ingredients

Sauce: 

  • 2 tbsp peanut oil, or other high heat oil
  • 2 garlic cloves, minced
  • 2 tsp ginger, minced
  • 1/4 cup whites of green onions, finely chopped. (save the green ends for garnish)
  • 1/2 tsp ground coriander
  • 3/4 cup – 1 cup tomato puree or crushed tomatoes. 3/4 cup just coats cauliflower, adjust to increase based on your preference
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 2 tbsp ketchup
  • 2 tsp chili garlic paste
  • 1 tsp sriracha, adjust to taste
  • 1 tsp sesame oil
  • 1 tsp brown sugar
  • 1 tsp salt, adjust to taste

Batter:

  • 1 head of cauliflower (about 1.5 pounds), cut into florets and rinsed
  • 3/4 cup corn flour*
  • 1/4 cup all purpose flour
  • 1/4 cup, plus 2 tbsp, cornstarch
  • 1/2 tsp salt
  • 1/2 tsp ground coriander
  • 1/2 tsp ground red chili powder
  • 1/4 tsp fresh ground black pepper
  • 3/4 cup water, adjust to desired consistency

Garnish

  • chopped green onions

Instructions

Prepare the sauce:

  1. Heat oil in 4-6 quart wok
  2. Add ginger and garlic, and saute for 2 minutes
  3. Add green onion and saute for 2 more minutes
  4. Add ground coriander and stir until coated
  5. Add rest of sauce ingredients: tomato puree, rice vinegar, soy sauce, ketchup, chili garlic paste, sriracha, sesame oil, brown sugar, and salt
  6. Bring to boil and simmer for 5 minutes. Then cover and set aside.

Batter:

  1. Heat oil in deep fryer to 350F
  2. Combine dry ingredients in medium-sized bowl: corn flour, all purpose flour, corn starch, salt, ground coriander, chili pepper, and fresh ground black pepper
  3. Slowly mix in 1/2 cup water and combine. Add an additional 1/4-1/2 cup of water slowly until the batter is thick enough to coat cauliflower easily (slightly thicker than pancake batter). You don’t want the batter to be too thin because it will drip off the cauliflower and be too messy to fry.
  4. Carefully, coat florets in batter, and place individually into oil by hand. Fry until golden brown, about 5 minutes. 
  5. Remove from fryer, and let drain in a strainer
  6. When you are ready to serve the dish, heat sauce on medium heat for 5 minutes, remove from heat, then add in fried cauliflower and toss until coated
  7. Top with chopped green onion and serve immediately

Notes

Don’t have corn flour? You can substitute gram flour (besan). Corn flour helps create a crispier coating, but both taste delicious