Gobi Manchurian

Since you’ve already got the Gobi Chilli and Gobi Fried Rice in your repertoire, you are officially the “Gobi Specialist”!

While Gobi Chilli is all about the soy and green chili heat, Gobi Manchurian is defined by its garlicky, tangy, and slightly sweet reddish-brown sauce. It is the king of Indo-Chinese street food.

🥦 The Classic Gobi Manchurian (Dry)

The perfect starter to crunch on while your Ghee Rice or Fried Rice is steaming.

1. The Extra-Crispy Gobi (The Secret)

• The Gobi: 1 medium Cauliflower (cut into bite-sized florets).

• The Batter: 1/2 cup Cornflour, 1/4 cup Maida (All-purpose flour), 1 tbsp Rice flour.

• The Seasoning: 1 tsp Ginger-garlic paste, 1 tsp Kashmiri Red Chili powder (for that bright red color without the burn), and Salt.

• The Trick: Double fry! Fry once until cooked, then flash-fry on high heat for 30 seconds just before tossing in the sauce.

2. The Manchurian Sauce

• Aromatics: 2 tbsp Finely chopped Garlic (Manchurian needs lots of garlic!), 1 tbsp Ginger, 3 Green chilies.

• Veggies: 1 small Onion (finely chopped) and 2 tbsp Spring Onion stalks.

• The Sauce Mix:

  • 2 tbsp Tomato Ketchup (for that signature tang)

  • 1 tbsp Soy Sauce (for depth)

  • 1 tbsp Red Chili Sauce or Sriracha

  • 1 tsp Vinegar

• The Gloss: 1 tsp Cornflour mixed with 2 tbsp Water (the “Slurry”).

3. The Method

1. Sauté: Heat 1 tbsp oil in a wok. On high flame, toss in the garlic, ginger, and green chilies. Sauté until the garlic smells toasted but isn’t burnt.

2. Soften: Add the onions and spring onion stalks. Stir-fry for 1 minute until they soften but stay white.

3. The Base: Lower the heat and add the ketchup, soy sauce, chili sauce, and vinegar. Stir well until it bubbles.

4. The Glaze: Pour in the cornflour slurry. Stir continuously until the sauce turns thick, glossy, and translucent.

5. The Toss: Turn the heat back to high. Throw in the hot, double-fried Gobi. Toss quickly (30 seconds) so the sauce coats every nook and cranny.

6. Garnish: Finish with a generous handful of Spring Onion greens.