Gobi Manchurian

Name: Gobi Manchurian
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1 small or medium whole cauliflower, florets only; 150 g self-raising flour, or plain flour + 1 tsp baking powder; 1 small or medium whole cauliflower, florets only; 1 tsp cornflour; 2 tbsp water; 1 tbsp white sesame seeds; 2 spring onions, finely sliced; Small handful of fresh coriander; 2 tbsp Sichuan chilli sauce or sriracha; 2 tbsp Sichuan chilli sauce or sriracha; 2 tbsp white or black vinegar; 2 tbsp white or black vinegar; 2 tbsp tomato ketchup; 1 tsp honey, maple syrup or fine brown sugar; 1 tsp honey, maple syrup or fine brown sugar; 1 tsp honey, maple syrup or fine brown sugar; 1 tbsp vegetable oil; 1 tbsp sesame oil; 1 tbsp finely chopped or grated garlic; 1 tbsp finely grated fresh ginger; 5 spring onions, finely sliced; ½ red onion, finely chopped; 3 tbsp soy sauce; 2 fresh green chillies, finely sliced (optional); 150 g self-raising flour, or plain flour + 1 tsp baking powder; 150 g self-raising flour, or plain flour + 1 tsp baking powder; ½ tsp Kashmiri chilli powder; 80 g cornflour; 280 ml water; ½ tsp fine salt

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Seven Kitchens

By Torie True

Published 2025

About

Gobi (cauliflower) Manchurian is an absolute cracker of a dish, offering spicy, tangy and sweet notes. It was reportedly invented by Nelson Wang, an Indian restaurateur of Chinese descent who was originally from Kolkata but moved to Mumbai in the 1970s to become a chef. He came up with the idea of Chicken Manchurian when he fed the president of BCCI and Cricket Club India and his guests; the fusion of Indian spices with Chinese ingredients wowed the diners. Replacing the ch

Ingredients

Asia
China
India
Kolkata
Mumbai
Side dish
Starter
Vegetarian

Ingredients

Method