Gobi Manchurian is the dish that made Indo-Chinese food a national obsession in India. Invented by Nelson Wang at his Cricket Club of India restaurant in Mumbai in the 1970s, it was originally Chicken Manchurian — but the vegetarian version using cauliflower became even more popular and is now the most searched Indo-Chinese vegetarian recipe on the planet. The concept is deceptively simple: batter cauliflower florets, deep fry until shatteringly crispy, then toss in a hot wok with a garlic-heavy, chilli-spiked, sweet-sour sauce. The result is unlike any Indian or Chinese dish — it's something entirely its own, and it's devastatingly addictive.
"Gobi Manchurian recipe" searches spike year-round — it's not seasonal, it's not occasion-specific, it's an everyday craving that cuts across every demographic. Teenagers love it for the crunch. Adults love it for the flavour complexity. Health-conscious eaters love it because cauliflower is low-calorie yet deeply satisfying when prepared this way. At Pick N Save, we stock every component: fresh cauliflower, gram flour and cornflour for the batter, the complete Ching's Indo-Chinese range (Schezwan Chutney, soy sauce, chilli sauce), spring onions, and all the fresh aromatics. This recipe joins our Chilli Paneer to form the core of your Indo-Chinese sub-cluster — with Chilli Chicken coming next to complete the trio.
Break 1 medium cauliflower (Cauliflower 1pc) into bite-sized florets — approximately 3cm each. Wash and drain thoroughly. Excess water on the florets prevents the batter from sticking, so pat them dry with a clean kitchen towel if necessary.
The batter: In a large bowl, mix 4 tablespoons of gram flour (Fudco Gram Flour 1kg), 3 tablespoons of cornflour, 1 tablespoon of plain flour (maida), ½ teaspoon of salt, ¼ teaspoon of black pepper (TFS Black Pepper Whole 100g — freshly ground), ¼ teaspoon of red chilli powder (TFS Red Chilli Powder 100g), and ¼ teaspoon of baking soda. Add water gradually — approximately 100ml — mixing to form a thick, smooth batter that coats the back of a spoon and clings without dripping. The triple-flour combination is the professional secret: gram flour adds nutty flavour and crispness, cornflour creates the shatter, and plain flour binds everything together.
Add the cauliflower florets to the batter and toss gently until every piece is completely coated. No dry spots — the batter should cover every surface evenly.
Heat sunflower oil (KTC Pure Sunflower Oil 5 Litres) in a deep kadhai or pan to 180°C — at least 5cm deep. Fry the battered florets in 2–3 batches. Don't overcrowd — each piece needs space to crisp independently. Fry for 3–4 minutes per batch, turning occasionally, until deep golden-brown and audibly crispy when tapped. The batter should be rigid and crunchy, not soft or pale. Drain on kitchen paper and set aside.
Double-fry for maximum crunch (restaurant method): Fry first at 170°C for 3 minutes (cooks through). Remove and rest 3 minutes. Fry again at 190°C for 1 minute (crisps the surface). This double-fry technique — the same one from our Chicken 65 — produces cauliflower that stays crunchy for 30+ minutes, even after the sauce is added.
Air fryer method: Toss the battered florets in 1 tablespoon of oil. Arrange in a single layer in the air fryer basket. Cook at 200°C for 14–16 minutes, shaking at 8 minutes. The air fryer produces excellent crunch with a fraction of the oil — roughly 80% as crispy as deep frying.
While the cauliflower fries, prepare the sauce. Heat 1 tablespoon of oil in a wok or large pan over the highest heat. Add 5–6 cloves of garlic, finely chopped (Fresh Garlic Medium) — garlic is the dominant flavour in Manchurian, so use generously. Stir for 10 seconds. Add a 2cm piece of ginger, finely chopped (Fresh Ginger Loose 500g), and 2–3 green chillies, finely chopped (Indian Chilli 400g). Stir 10 seconds more.
Add the Manchurian sauce: 2 tablespoons of Ching's Schezwan Chutney (Ching's Schezwan Chutney 250g), 1 tablespoon of soy sauce (Ching's Dark Soy Sauce 200ml), 2 tablespoons of tomato ketchup (the ketchup adds the sweet-sour element that defines Manchurian sauce — slightly sweeter than Chilli Paneer sauce), 1 teaspoon of chilli sauce (Ching's Red Chilli Sauce 200g), 1 teaspoon of vinegar, and 1 teaspoon of sugar. Stir everything for 30 seconds — the sauce should bubble, darken, and become glossy.
Dry Gobi Manchurian (starter): Add the crispy fried cauliflower to the wok. Toss aggressively for 30 seconds, coating every piece in the dark, sticky sauce. Add the chopped white parts of 2 spring onions (Spring Onion Bunch). Toss once more. The cauliflower should be glossy, dark, and sticky — not swimming in sauce. Transfer to a plate immediately. Garnish with sliced green spring onion tops and a sprinkle of sesame seeds.
Gobi Manchurian Gravy (main course): After making the sauce in Step 3, add 250ml of water and 1 tablespoon of cornflour mixed with 2 tablespoons of cold water (slurry). Stir continuously as the sauce thickens into a glossy, pourable gravy — about 2 minutes. Add the fried cauliflower. Simmer for 1 minute so the florets absorb some sauce while maintaining their crunch. Serve in a bowl over fried rice (Tilda Basmati Rice 5kg fried with soy sauce and vegetables) or Ching's Hakka Noodles (Ching's Hakka Noodles 150g).
Every single ingredient for this recipe is available at picknsave.co.uk with home delivery across London and the UK, or click and collect from our store in Harrow. Here's your shopping list:
*RI = Reference Intake. Values for dry version. Air fryer reduces fat to approximately 5g per serving.
