Oven Manchurian

Gobi Manchurian is a classic indo-Chinese recipe, combining the spices of India with the sauces of traditional Chinese food. Gobi Manchurian is essentially small pieces of fried cauliflower coated in a batter and fried crispy. It is then coated with a sweet spicy sticky sauce which combines both Indian and Chinese ingredients. It is usually served as an appetizer or with fried rice or noodles. Traditionally, it comes either dry(no gravy) or wet(gravy). I prefer making it dry so that the flavor can be much more concentrated and it can easily be served as an appetizer for parties. I also prefer lightly coating the cauliflower in breadcrumbs and baking rather than frying to keep it relatively light

Serves 2-4


  • For the cauliflower:
    • 1 large cauliflower, broken into florets
    • 1 tsp paprika
    • ½ tsp turmeric
    • 3 tbs flour
    • 2 tbs cornstarch
    • 3 tbs breadcrumbs
    • 2 tbs oil
    • Salt and pepper
  • For the sauce
    • 3 tbs oil
    • 5 cloves garlic, chopped
    • 3 tbs ginger, chopped
    • ½ onion, finely chopped
    • 1 thai chili, sliced
    • 2 tbs chili garlic sauce
    • 2 tbs ketchup
    • 2 tbs soy sauce
    • Salt and pepper


  • For the Cauliflower
    • Toss the florets in all other ingredients
    • Transfer to a lined baking sheet and roast at 400 degrees for 15-25 minutes
  • For the Sauce
    • Heat a large wok on high heat
    • Add the oil, ginger, garlic, onion and chili and cook for 3-5 minutes or until translucent and fragrant
    • Add in the sauces and keep cooking until sauce is thickened
    • Add in the roasted florets and season with salt/pepper if needed

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