How can I ensure my Gobi Manchurian cauliflower is crispy?

To achieve crispiness, you can either bake the battered cauliflower at 400 degreesF for 30-40 minutes, flipping halfway, or double-fry it in small batches.

Is it necessary to cook the cauliflower before battering for this recipe?

If you plan to fry the cauliflower, boil or microwave the florets for 5 minutes until soft and let them cool. If baking, you can batter raw cauliflower directly.

How do I adjust the consistency of the Manchurian gravy?

If the gravy becomes too thick, add more water. If it's too thin, dissolve 1 tablespoon of corn starch in 1 tablespoon of cool water and whisk it into the gravy.

What gives the Gobi Manchurian gravy its distinct tangy and spicy flavor?

The unique flavor comes from a blend of ginger paste, garlic paste, chili powder, soy sauce, vinegar, and ketchup, which are all whisked together and brought to a boil.

Can I prepare the cauliflower ahead of time for this dish?

You can prepare and cook the cauliflower florets (either baked or fried) ahead of time and store them. Mix them into the freshly made gravy just before serving to maintain crispiness.

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Gobi Manchurian
[Vegan]

MS By: Melanie Sorrentino

Author Bio

Melanie and Mark Sorrentino are the faces behind the blog, Modest Dish. Together they’ve train-hopped,... Read More

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Close-up of crispy, sauce-coated Gobi Manchurian cauliflower florets garnished with chopped green onions in a white bowl.

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Discover more recipes with these ingredients

Cauliflower Recipes

Gobi Manchurian [Vegan]

Dairy Free

Vegan

This is an Indian version of Chinese food (think sweet and sour). We baked cauliflower the same way you’d make cauliflower wings. And let us tell you, it is so tasty!

Ingredients You Need for Gobi Manchurian [Vegan]

For the Manchurian

1 small cauliflower
1/2 cup flour
1/4 cup corn flour
1 tablespoon soy sauce
1 tablespoon ginger paste
1 tablespoon garlic paste
1/4 teaspoon salt
1 teaspoon red chili powder
1/2 cup water (or more)

For the Gravy:

1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon sugar
2 teaspoons chili powder
1 tablespoon soy sauce
1 teaspoon vinegar
2 tablespoons ketchup
1 cup water
2 tablespoons corn starch (most people add sautéed onion to the gravy)

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How to Prepare Gobi Manchurian [Vegan]

Cup florets from the cauliflower.
If frying then boil or microwave for 5 minutes until soft. Let cooked cauliflower cool. If baking the cauliflower then no need to cooking before battering.
Mix the batter and dip raw cauliflower for baking. Or dip cooked and cooled cauliflower for frying.
Bake battered cauliflower in over at 400°F for 30-40 minutes. Flip half way through. You want the coating to be 100% cooked and crispy. Not soggy.
To fry cauliflower heat oil. Fry cauliflower in small batches. Then fry a second time.
Make gravy. Mix everything together while the water is still cool. Bring to a boil and whisk until the gravy has thickened. If too thick add more water. If too thin add add 1 tablespoon corn starch dissolved into 1 tablespoon cool water.
Mix crispy cauliflower into the gravy and top with green onion.