Home
Recipes
Gobi manchurian

A serving of gobi manchurian

Gobi manchurian

Name: Gobi manchurian
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Chinese, Indonesian
Ingredients: 1 cauliflower cut into florets; 1tbsp neutral oil such as sunflower or vegetable for frying; 2 garlic cloves chopped; 1 green chilli chopped; 1 red onion diced; 2 spring onions finely sliced, plus extra to serve; ½ red pepper diced; ½ green pepper diced; 2 tbsp ketchup; 2 tbsp chilli sauce; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp chilli flakes; 1 tbsp ground black pepper; 100g plain flour; 20g cornflour; 1 tsp chilli powder; 1 tsp Kashmiri chilli powder

Anisa Karolia

Save recipe

Serves 4

Easy

Prep: 25 mins

Cook: 25 mins

A star rating of 5 out of 5.4 ratingsRate

loading...

Treat friends or family to this popular Indo-Chinese starter where crispy cauliflower florets are tossed in a hot, sweet and sour sauce

Dairy-free

Egg-free

High-fibre

Low sugar

Nut-free

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Dum aloo

A star rating of 4 out of 5.5 ratings

Chapli kebabs

A star rating of 5 out of 5.2 ratings

Bokkeumbap

A star rating of 5 out of 5.4 ratings

Cauliflower Manchurian also known as Gobi Manchurian, this popular Indo-Chinese dish has crispy cauliflower florets tossed in a hot, sweet and sour sauce. These are so addictive and the aroma and taste makes it a popular appetiser.

Ingredients

Nutrition

Units:

MetricUS

1 cauliflower

cut into florets
1tbsp neutral oil such as sunflower or vegetable

for frying
2 garlic cloves

chopped
1 green chilli

chopped
1 red onion

diced
2 spring onions

finely sliced, plus extra to serve
½ red pepper

diced
½ green pepper

diced
2 tbsp ketchup
2 tbsp chilli sauce
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp chilli flakes
1 tbsp ground black pepper

For the batter

100g plain flour
20g cornflour
1 tsp chilli powder
1 tsp Kashmiri chilli powder

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal354
fat16g
saturates1g
carbs40g
sugars12g
fibre9g

high
protein9g
salt4.14g

Method

step 1

Cook the cauliflower florets in a large saucepan of boiling water for 8-10 mins, until tender, then drain in a colander and set aside.
step 2

Mix all the batter ingredients together in a large bowl with 1 tsp salt, then slowly pour in 200ml water, stirring all the time to make a smooth batter thick enough to coat the cauliflower.
step 3

Drop the florets into the batter and stir gently to coat. Pour enough oil into a large saucepan to half-fill the pan then put over a medium-high heat until it reaches 180C, or a cube of bread dropped in browns in 30 seconds. Fry the cauliflower florets in batches for about 6 mins until golden and crisp, then leave to drain in a colander.
step 4

Heat 1 tbsp oil in a large wok over a low heat, then add the garlic, chopped chilli, red onion, spring onion, red and green peppers, and cook, stirring, for 2 mins.
step 5

Stir in the ketchup, chilli sauce, soy sauce, rice vinegar, chilli flakes, black pepper and 1 tsp each salt and pepper and heat through for 1 min. Toss the fried florets in the sauce to coat. Serve in a bowl, sprinkled with chopped spring onions, if you like.

Recipe tip

You can also use bite-sized boneless chicken instead of cauliflower.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now