Manchurian
Indo-Chinese gobi (cauliflower) Manchurian — crispy fried cauliflower in a savory-sweet-spicy sauce. Restaurant favorite across India and Pakistan. Best with fried rice or hakka noodles.
Prep Time
30 min
Cook Time
44 min
Servings
6
Calories
537 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Veg/Chicken1 ½
- Soy Sauce3 tbsp
- Vinegar1 ½
- Tomato Ketchup1 ½
- Salt1 ½ tsp
- Black Pepper¾ tsp
- Cooking Oil1 ½
All quantities scaled automatically from 6 servings.
Ingredients
Makes 6 servings · Use the Servings Scaler above to adjust
- Veg/Chicken1.5
- Soy Sauce3 tbsp
- Vinegar1.5
- Tomato Ketchup1.5
- Salt1.5 tsp
- Black Pepper0.75 tsp
- Cooking Oil1.5
Instructions
- 1
Cut 1 medium cauliflower into florets. Blanch in salted water for 2 minutes. Drain very dry.
- 2
Make the batter: whisk ½ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon soy sauce. Add water gradually to make a thick batter that coats the cauliflower.
- 3
Dip each floret in batter. Heat 2 inches of oil to 350°F. Fry the florets in batches for 3-4 minutes until deep golden brown. Drain on a wire rack.
- 4
Make the sauce: whisk 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon hot sauce, 2 tablespoons ketchup, 1 tablespoon sugar, 1 teaspoon sesame oil, 1 cup vegetable stock, 2 tablespoons cornstarch + 3 tablespoons cold water.
- 5
Heat 2 tablespoons oil in a wok over high heat. Add 4 minced garlic cloves, 1 tablespoon grated ginger, 2 chopped green chilies. Stir 30 seconds. Pour in the sauce. Bring to a simmer.
- 6
Add the fried cauliflower. Toss for 60-90 seconds until coated. Off heat, sprinkle with chopped scallions. Serve immediately — sogs fast.
Watch how to make Manchurian
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💡 Expert Tips
- 1.Blanch cauliflower briefly. Pre-cooks slightly for proper texture.
- 2.Cornstarch in batter. Crispness factor.
- 3.Sauce around the rim. Briefly caramelizes.
- 4.Eat immediately. Sogs within 10 minutes.
🔬 Why It Works
Manchurian succeeds when the cauliflower is crispy-fried (cornstarch batter + proper oil temp) and quickly tossed in the bold Indo-Chinese sauce. The combination of crispy texture and saucy coating defines the dish. Eating immediately is essential — the crispness fades fast.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 6 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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