Gobi Manchurian

Gobi manchurian is a delicious Indo-Chinese fusion appetizer made with fried cauliflower in a spicy soy based sauce. It is always a favorite of mine at celebrations and weddings, but I don’t make it at home often because I rarely want to heat up a whole pot of oil. The key to a good gobi manchurian is a crispy batter and a spicy and salty sauce. Here is the recipe to make both!


  • 8 ounces of beer
  • 1 C all-purpose flour
  • 1 t salt, pepper, and cayenne
  • 1 head cauliflower cut into florets
  • Oil for frying
  • 3 cloves garlic, minced
  • 1 T ginger minced
  • 1/3 C green onion
  • 1 T soy sauce
  • 2 T sriracha or chili sauce
  • 1/4 C ketchup
  • 1 t red chili powder
  • 1/4 t sugar
  • salt to taste
  • 1 t cornstarch
  • 2 T water


  1. Combine flour, beer, salt, pepper, and cayenne
  2. Dip cauliflower in flour mixture and fry until crispy and golden brown. Allow to cool on a wire rack while preparing sauce.
  3. Saute garlic and ginger on medium heat.
  4. Add in soy sauce, ketchup, sriracha, chili powder, sugar, and salt. When garlic and ginger are soft, add in green onion.
  5. Mix together cornstarch and water as a thickening agent. Add to sauce and combine thoroughly.
  6. Toss fried cauliflower in sauce. Top with cilantro chutney and cilantro. Serve immediately with lemon wedges and enjoy!

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