Crisped Gobi Manchurian with Garlic and Chili Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bite-sized cauliflower florets fried until crisp and tossed in a bold garlic-chili soy sauce, blending Indo-Chinese flavors with a fiery kick. This indian-inspired vegetarian ready in about 40 minutes blends (about 350 g) cauliflower florets, all-purpose flour, cornstarch into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Indian cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: In a mixing bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, and 3/4 cup water to create a smooth batter with no lumps.
  2. Step 2: Heat about 3 cups vegetable oil in a deep frying pan over medium-high heat until it registers 350°F or a drop of batter sizzles immediately.
  3. Step 3: Dip 3 cups cauliflower florets one by one into the batter, letting excess drip off, then carefully drop into hot oil. Fry in batches for 4-5 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels.
  4. Step 4: In a large skillet, heat 1 tbsp oil over medium heat. Add 4 minced garlic cloves and 1 finely chopped green chili; sauté for 1 minute until fragrant but not burnt.
  5. Step 5: Stir in 2 tbsp soy sauce, 1 tbsp ketchup, 1 tbsp red chili sauce, and 1/2 tsp black pepper. Cook the sauce for 2 minutes until it thickens slightly.
  6. Step 6: Add the fried cauliflower florets to the skillet and toss gently to coat evenly with the sauce.
  7. Step 7: Garnish with 2 tbsp chopped spring onions and serve immediately as a spicy appetizer or side dish.

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Frequently asked questions

How long does Crisped Gobi Manchurian with Garlic and Chili Sauce take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Crisped Gobi Manchurian with Garlic and Chili Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Crisped Gobi Manchurian with Garlic and Chili Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisped Gobi Manchurian with Garlic and Chili Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crisped Gobi Manchurian with Garlic and Chili Sauce?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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