If you’ve ever craved a fiery, crispy, flavor-packed dish that hits all the right notes—sweet, tangy, spicy, and savory—then Fried Cauliflower Manchurian with Chili Garlic Sauce is your next kitchen obsession. Often dubbed as "Gobi Manchurian" in street food circles, this dish is an Indo-Chinese classic, combining golden-fried cauliflower florets with a bold chili garlic sauce that clings to every crevice. It’s perfect as a snack, appetizer, or even a main course when paired with fried rice or noodles. Think of it as the spicier, more dramatic cousin of Dry Manchurian Recipe versions—but juicier, with a stickier, richer sauce. Whether you’re into a full-on Manchurian Gravy or something with a crispy bite, this version satisfies all cravings.
Crispy Fried Cauliflower Manchurian with Chili Garlic Sauce
Prep Time 25 minutes mins
Cook Time 20 minutes mins
Total Time 45 minutes mins
Course Appetizer, Main Course, Side Dish
Cuisine Chinese
Deep frying pan or wok A large heavy-bottomed wok is ideal to achieve that quick, high-heat fry essential for crispy cauliflower.
Mixing bowls You'll need at least two—one for the batter and one for tossing the fried florets in the sauce.
Slotted spoon To easily remove the cauliflower from the oil without excess grease.
Tongs or spatula Useful when stirring or tossing the cauliflower in the sauce.
Knife and chopping board To prep all the aromatics and vegetables efficiently.
Alternative If you’re not into deep frying, an air fryer or even a high-temp oven (450°F) with a generous drizzle of oil can work wonders. Just know, you may miss that authentic restaurant-style crisp.
For the Cauliflower Batter
- 1 medium head of cauliflower cut into medium-sized florets
- 1/2 cup all-purpose flour
- 1/4 cup cornflour
- 1/4 teaspoon baking soda
- 1/2 teaspoon black pepper
- 1 teaspoon red chili powder
- Salt to taste
- Water as needed to make a thick batter
- Oil for deep frying
For the Chili Garlic Sauce
- 2 tablespoons oil preferably sesame or any neutral oil
- 6 cloves garlic finely minced
- 1 tablespoon ginger finely minced
- 1 green chili finely chopped
- 1 small onion finely diced
- 1/2 small bell pepper red or green, diced
- 2 tablespoons soy sauce
- 1 tablespoon vinegar white or rice vinegar
- 2 tablespoons tomato ketchup
- 1 tablespoon red chili sauce
- 1/2 teaspoon sugar
- Salt to taste
- 1/4 cup water + 1 teaspoon cornflour slurry to thicken
- 2 tablespoons chopped scallions for garnish
Prepare the Cauliflower
Wash and cut the cauliflower into bite-sized florets. Blanch them for 2 minutes in salted hot water to remove any impurities and to partially soften them. Drain and pat dry completely.
Make the Batter
In a mixing bowl, combine all-purpose flour, cornflour, baking soda, black pepper, chili powder, and salt. Add water slowly until you get a thick pancake-like batter. Toss the blanched florets into the batter, ensuring each piece is coated well.
Fry the Cauliflower
Heat oil in a deep pan over medium-high heat. Drop the coated florets in batches. Fry until golden and crispy—around 5–7 minutes per batch. Remove using a slotted spoon and drain on paper towels.
Prepare the Chili Garlic Sauce
In a wok or deep skillet, heat 2 tablespoons oil. Add minced garlic, ginger, and chopped green chili. Sauté until fragrant. Add onion and bell pepper and stir-fry for 2-3 minutes until just soft. Now add soy sauce, vinegar, ketchup, chili sauce, sugar, and salt. Stir well to combine.
Thicken the Sauce
Add the cornflour slurry (1 tsp cornflour mixed in 1/4 cup water) and cook until the sauce thickens slightly and turns glossy. You should see it start to bubble and coat the back of a spoon.
Toss and Finish
Add the fried cauliflower into the sauce and toss well so every piece is beautifully coated. Garnish with chopped scallions.
Pairings That Pop
Fried Cauliflower Manchurian with Chili Garlic Sauce is incredibly versatile, so it plays well with a variety of sides and drinks:
- With Rice: Pair it with simple vegetable fried rice or even steamed jasmine rice if you're going for a lighter meal.
- With Noodles: Hakka noodles or even garlic schezwan noodles are fantastic alongside this dish. Their chewy texture complements the crispiness of the cauliflower.
- As a Snack: Serve it on skewers with a side of extra chili garlic dip for cocktail parties or game nights.
- With Drinks: Iced lime soda, masala chai, or even a light beer makes an excellent match.
- Fusion Twist: Wrap the Manchurian in lettuce leaves for an Indo-Chinese taco vibe!
FAQs
1. What kind of cauliflower works best?
Go for a medium-sized, firm head with tightly packed white florets. Avoid those with brown spots. Organic or farmer’s market cauliflower often has better flavor.
2. Can I use other vegetables instead of cauliflower?
Absolutely! Mushroom Manchurian and Cabbage Manchurian Recipe are popular alternatives. For cabbage, slice it into thick wedges or patties and fry—very similar to a Patta Gobi Recipe. They absorb the sauce beautifully.
3. Is this the same as Gopi Manchurian Recipe?
Yes! "Gopi" is the South Indian name for cauliflower, so Gopi Manchurian Recipe and Gobi Manchurian are essentially the same dish—only the names change with the region.
4. How do I make it dry instead of with sauce?
Skip the cornflour slurry and cut back a bit on the sauces. You'll end up with a Dry Manchurian Recipe style dish—still flavorful, just less sticky.
5. Can I make this recipe vegan and gluten-free?
Yes! Use tamari or coconut aminos instead of soy sauce, and a gluten-free flour blend in place of all-purpose flour. It’s already vegetarian, making it a great Manchurian Recipe Vegetarian option.
