• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes +
    • Breakfast and Brunch
    • Lunch
    • Dinner
    • Appetizers
    • Vegetable Sides
    • All Recipes
  • About
  • Umami Recipes
  • Interviews
  • Guides
  • Contact
Home » Vegan Recipes » The Best Gobi Manchurian (Crispy & Vegan)

February 27, 2024

The Best Gobi Manchurian (Crispy & Vegan)

POSTED BY: ERIN WYSOCARSKI | UPDATED ON: FEBRUARY 27, 2024 | 8 COMMENTS

Jump to Recipe· 4.7 from 3 reviews

In this Gobi Manchurian, crispy cauliflower meets a tangy, spicy sauce to create an explosion of unforgettable flavor. This Indo-Chinese marvel, enhanced with a double-cook method that ensures every bite is as crunchy as it is flavorful, will keep you coming back for another bite.

A bowl of Gobi Manchurian against a dark background.

Who says you can’t have it all in one bowl? This vegan Gobi Manchurian is a game changer, packing a punch with its crispy cauliflower that’s just spicy enough to keep things interesting. The double-cook method—first frying, then air frying—locks in an amazing depth of flavor and a crave-worthy crunch. Just toss it over basmati rice, sprinkle on some fresh cilantro, and you’ve got something magical to experience.

This dish offers a perfect balance of flavors. The crunch of golden cauliflower gives way to a burst of sweet, tangy, and umami flavors, all wrapped in a spicy chili sauce that’s rich with aromatics. It’s a play of contrasts that works so well together—crispy yet saucy, spicy yet balanced with a hint of sweetness.

This best Gobi Manchurian recipe is flavor-packed and one that you absolutely need to bring to your table. It’s the kind of dish that once you try, you’ll find excuses to make again and again.

If you’d like more cauliflower recipes like this one, this vegan gochujang cauliflower will hit the spot, as will this cauliflower and mushroom curry. Give this firecracker cauliflower a try, or maybe this vegan bang bang cauliflower. If you are hungry for more, this collection of cauliflower recipes will serve up some fantastic options!

Explore This Post

Toggle
  • What Is Gobi Manchurian?
  • Why You’ll Love This Crispy Gobi Manchurian
  • Key Ingredients
  • How To Make Gobi Manchurian
    • Prepare The Sauce
    • Create The Batter
    • Boil The Cauliflower
    • Fry The Cauliflower
    • Air Fry The Cauliflower
    • Serve
  • How To Store Leftovers
  • Final Thoughts
  • FAQs
  • Vegan Gobi Manchurian
    • Ingredients
    • Did You Love This Recipe? Please Leave A Rating Below!

What Is Gobi Manchurian?

Gobi Manchurian is a standout Indo-Chinese dish that perfectly marries the robust heartiness of cauliflower with the dynamic, tangy flavors characteristic of a rich chili sauce. It represents the fusion of Indian flavors and Southeast Asian influences, resulting in a deep-fried cauliflower masterpiece. It’s bathed in a sticky sauce that’s a perfect mix of sweet, spicy, and umami.

My take on this dish respects its traditional roots, offering a slight modification. After the cauliflower is initially fried, I air fry it for an extra crunch that truly sets it apart. This recipe isn’t about trying to reinvent a well-loved classic; it’s about enhancing it.

By incorporating air frying into the process, I’m upping the ante on texture. This ensures each bite of cauliflower isn’t just enveloped in that irresistible sauce but also boasts an amazing crunch. This makes it a perfect fit for gatherings or a standout dish in any meal setting.

A plate of Gobi Manchurian with utensils.

Why You’ll Love This Crispy Gobi Manchurian

This Gobi Manchurian dish nails the crispy, tangy, and utterly satisfying vibe you’re after. It’s a great twist on the classic Indo-Chinese favorite, using Indian spices and a hint of Southeast Asian flair to bring out a bold flavor profile. Here’s why this dish is a must-make:

  • Next-Level Crunch: The combo of frying and air frying takes the cauliflower from simply good to amazingly crispy.
  • Bold Flavors, Balanced Taste: It’s all about the sauce here—spicy, sweet, and rich with umami, thanks to a thoughtful mix of Indian and Southeast Asian influences.
  • Everyone’s Invited: This vegan dish makes sure no one misses out on the goodness, fitting perfectly into any meal plan.
  • A Twist That Works: Keeping true to the Gobi Manchurian spirit, the air fryer step is my little hack for extra crunch, making the dish not just delicious but memorable.
  • Easy to Pull Off: Despite the layers of flavor, it’s surprisingly simple to make, meaning you get to enjoy more gourmet meals at home.

This Gobi Manchurian brings a bit of innovation to the table, making it not just a dish, but a conversation starter. It’s about taking those classic flavors we all love and giving them a modern, crispy twist.

A vegan Indo-Chinese favorite, cauliflower manchurian.

Key Ingredients

The beauty of this Gobi Manchurian lies not just in its deeply complex flavors but also in the simplicity and accessibility of its ingredients. Each component, easily found in your local grocery store, plays a vital role in creating a dish that’s bursting with powerful, balanced flavors. When combined, these ingredients transform the humble cauliflower into a culinary masterpiece. This proves that great taste comes from the perfect blend of simple, quality ingredients.

Garlic: The backbone of many flavorful dishes, garlic adds a pungent, earthy aroma and depth to the Gobi Manchurian sauce. Its robust flavor lays the groundwork for the spicy, tangy sauce that coats the cauliflower.

Ginger: Ginger brings a warm, spicy kick and a slight sweetness that complements the garlic. Its zesty flavor helps balance the heat and adds complexity to the dish’s overall taste profile.

Red Onion: Red onion offers a mild, slightly sweet flavor that becomes richer and more mellow as it cooks. It provides a subtle crunch and color, enhancing both the sauce’s and the dish’s visual appeal.

Scallions: Also known as green onions, scallions add a fresh, crisp texture and a mild onion flavor. They’re often used as a garnish, adding a pop of color and freshness to the finished dish.

Vegetable Broth: Vegetable broth introduces a subtle depth and richness, serving as the base of the sauce. It helps to meld the flavors together while keeping the dish moist and flavorful.

Sambal: This chili paste is the heart of the dish’s heat, offering a fiery kick that can be adjusted according to your heat preference. It adds not only spice but also a slight acidity, making the sauce rich and complex.

All-Purpose Flour: Flour serves as the base of the batter, giving it structure. It helps to create a crisp exterior when fried, acting as the perfect canvas for the sauce to cling to.

Cornstarch: Cornstarch is mixed with flour to lighten the batter, ensuring the fried cauliflower has a crispy, airy texture. It’s also used to thicken the sauce, giving it a glossy, clingy quality.

Onion Powder: Onion powder adds a concentrated burst of savory flavor to the batter. This enhances the umami notes in the dish without the bulk of additional fresh onions.

Garlic Powder: Like onion powder, garlic powder intensifies the savory, aromatic quality of the dish. It ensures that each bite is packed with flavor.

Garam Masala: This blend of ground spices adds warmth and a hint of sweetness to the dish, introducing a quintessentially Indian flavor profile that’s complex and aromatic.

Turmeric: Turmeric provides a bright, yellow hue and a bitter, earthy flavor. Beyond its color, it adds antioxidant properties and a subtle depth that underscores the dish’s rich tapestry of flavors.

Cauliflower: The star of the show, cauliflower transforms into a crispy, juicy delight when fried. Its neutral taste and satisfying texture make it the perfect vehicle for the bold, spicy sauce.

Basmati Rice: With its fluffy grains and fragrant aroma, basmati rice is the ideal complement to Gobi Manchurian, providing a soothing balance to the dish’s intense flavors.

Cilantro: Fresh cilantro adds a burst of color and a refreshing, citrusy undertone. Its bright flavor cuts through the richness of the dish, adding a final layer of complexity.

Each ingredient in this recipe plays a crucial role in creating a dish that’s bursting with flavor, texture, and color, making Gobi Manchurian a truly memorable experience.

A beautiful head of cauliflower on a dark tabletop.

How To Make Gobi Manchurian

Creating this delectable Gobi Manchurian involves a few key steps, each contributing to the dish’s complex flavors and textures. Here’s what you are going to do:

Prepare The Sauce

Start with the aromatic base of garlic and ginger, which should become fragrant as they soften—a hint that they’re releasing their flavors. The addition of red onion and scallions brings a vibrant color and a layer of subtle sweetness, promising a sauce that’s as visually appealing as it is delicious.

Tip: Softening your aromatics correctly is key to unlocking their flavor without introducing bitterness.

Create The Batter

Mix your dry ingredients and gradually incorporate water until you achieve a silky consistency. You want a batter that thinly coats a spoon. Common Mistake to Avoid: A too-thick batter will result in soggy cauliflower. Aim for a consistency that’s just right for a light, crispy coating.

Boil The Cauliflower

Lightly boil the florets, ensuring they are tender but still firm. Expert Tip: Uniformly cut pieces ensure even cooking and perfect texture in every bite.

Fry The Cauliflower

Coat the florets in batter and fry in oil heated to 325-350°F. Fry in small batches to avoid overcrowding. This will ensure each piece becomes perfectly golden and crispy.

Air Fry The Cauliflower

After tossing with the sauce, give the pieces a final air fry. This step is crucial for that extra crunch. Tip: Shaking the basket halfway through ensures even crispiness across all the florets.

Serve

Present your Gobi Manchurian over a bed of basmati rice, garnished with fresh cilantro for a refreshing contrast. Reminder: For the best texture, mix the cauliflower with the sauce just before serving to maintain its crispiness.

A bowl Gobi Manchurian with rice and cilantro against a white background.

How To Store Leftovers

Enjoying your Gobi Manchurian doesn’t have to end with the meal. If you find yourself with leftovers, storing them properly can help you savor this delightful dish for a bit longer. Here’s how:

  • Cool Down: Allow any leftovers to cool to room temperature before storing. Storing food while it’s still warm can lead to moisture buildup, which might make your crispy cauliflower soggy.
  • Airtight Container: Transfer the cooled Gobi Manchurian into an airtight container. This helps to retain the flavors and prevent the cauliflower from absorbing any odors from the fridge.
  • Refrigerate: Store the container in the refrigerator. Properly stored, your Gobi Manchurian can last for 2-3 days.
  • Reheating: When you’re ready to enjoy your leftovers, reheating them in an air fryer or oven can help bring back some of the crispiness. Microwave reheating might make the dish a bit soggy, so it’s best avoided if you’re aiming for that initial crunch.

Final Thoughts

Making this Gobi Manchurian recipe is easy, uses simple ingredients, and delivers on flavor. By deep-frying and then air-frying the cauliflower, you are left with a supremely crunchy and irresistible dish with a complex and perfectly balanced sauce. If you make this recipe and love it, please leave a rating and comment below!

A piece of fried spicy cauliflower on a fork.

FAQs

Why is Gobi Manchurian not crispy?

Gobi Manchurian might lose its crispiness if the batter is too thick, if it’s fried at the wrong temperature, or if it’s left sitting in sauce for too long. To ensure a crispier outcome, focus on creating a light batter and fry the cauliflower at a consistent high temperature. Additionally, giving the battered florets a final air fry after coating them in sauce, as suggested in this recipe, reintroduces that desired crunch, making each bite as satisfying as the first.

Is Gobi Manchurian healthy?

Gobi Manchurian is typically considered more of an indulgence than a health food due to its deep-frying process. However, it features cauliflower, a vegetable packed with nutrients. Opting for air frying or baking instead of deep frying can make this dish a healthier choice without compromising on taste.

Is Gobi Manchurian vegan?

Yes, Gobi Manchurian can be vegan, as the core ingredients—cauliflower, flour, and spices—are plant-based. The key is ensuring that no animal products are used in the batter or sauce, such as substituting any dairy or animal-derived additives with vegan-friendly alternatives. This particular recipe is designed to be vegan, making it a delicious option for those following a plant-based diet.

Is Gobi Manchurian gluten-free?

Gobi Manchurian is not inherently gluten-free due to the use of all-purpose flour in the batter. However, it can be easily adapted for a gluten-free diet by substituting the all-purpose flour with a gluten-free flour blend and ensuring that any other ingredients, like cornstarch, are certified gluten-free. Always check labels for hidden gluten when selecting ingredients.

Get This Recipe In Your Inbox

Share your email, and we’ll deliver it straight to your inbox.
Plus, enjoy new content every week as a bonus!

Please enable JavaScript in your browser to complete this form.
Loading
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A bowl Gobi Manchurian with rice and cilantro against a white background.

Vegan Gobi Manchurian


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 3 reviews

  • Author: erin wysocarski
  • Total Time: 1 hour 15 minutes
  • Yield: 2 servings
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

This Gobi Manchurian is a naturally vegan dish that features crispy, spicy cauliflower. This recipe uses an air-fryer after deep frying to lock in the flavor of the sauce and develop an irresistible crispy texture. All you need is basmati rice and some chopped cilantro and you have heaven in a bowl!


Ingredients

for the sauce

  • 1 TB canola oil
  • 2 TB minced garlic
  • 2 TB minced ginger
  • 1 small red onion, diced
  • 3 scallions, chopped
  • 2/3 cup vegetable broth, plus a little more if needed
  • 1/3 cup sambal (cut back to half or 1 TB for less spicy)

for the batter

  • 1/2 cup all-purpose flour
  • 1/2 cup cornstarch, plus 1-4 TB extra
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp garam masala
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric
  • 1/2 cup water

for the cauliflower + to serve

  • 1 small head of cauliflower, cut into small, bite-sized florets
  • plenty of canola, grapeseed or vegetable oil, for frying
  • 2 servings of prepared basmati rice
  • chopped cilantro, for garnish

Instructions

to make the sauce

  1. Heat the oil in a medium-sized saucepan over medium heat. Add in the garlic and ginger and saute until softened but not browned (about 7 minutes) adding in splashes of the vegetable broth as needed.
  2. Add in the red onion and scallions, and stir to combine. Keep adding liquid to the pan as needed to allow the vegetables to soften, but not brown (10-15 minutes).
  3. By this time, the vegetables should be soft and most of the liquid absorbed. Remove from the heat and stir in the desired amount of sambal. Set aside.

to make the batter

  1. Combine all of the batter ingredients in a medium-sized bowl, except for the extra 4 TB cornstarch and water.
  2. Add in the water, stir gently, adding in extra cornstarch one tablespoon at a time as needed to obtain a smooth consistency. You want it thin enough to coat the cauliflower florets, but not so thin in drips too fast, or too thick that it doesn’t coat the florets evenly.

to prepare the cauliflower

  1. Place the florets into a large saucepan. Cover with water and place a lid over the top. Bring to a boil on the stovetop, then remove from the heat and drain. I transferred to a baking sheet with a cooling rack set inside to allow the cauliflower to drain and cool.
  2. Place several inches of oil into a small cast iron pot or deep fryer and heat to 325-350 degrees.
  3. Place several florets into the batter and carefully drop into the hot oil one at a time. Fry until golden, then transfer to paper towels with a skimmer to drain while you repeat the process with the rest of the florets. Don’t overcrowd the pot or your florets will stick to each other.
  4. Toss the fried florets into the prepared sauce, then place into an air fryer for 8-10 minutes at 400 degrees, shaking every few minutes to avoid sticking. (You may need to do this in 2-4 batches depending on your airfryer size.)
  5. Serve immediately with prepared basmati rice and chopped cilantro.

Notes

  1. Heat Level Adjustment: The spiciness of Gobi Manchurian can be easily adjusted to suit your taste. If you prefer a milder version, reduce the amount of sambal in the sauce. For those who love extra heat, feel free to increase the sambal or add a pinch of red pepper flakes to the sauce.
  2. Gluten-Free Option: To make this Gobi Manchurian gluten-free, substitute the all-purpose flour with any gluten-free flour blend and ensure your cornstarch and other ingredients are certified gluten-free. This simple swap allows everyone to enjoy this delicious dish without compromising on taste or texture.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Sautéed, Battered, Deep-Fried, Air-Fried
  • Cuisine: Indian, Chinese, Indo-Chinese

Did You Love This Recipe? Please Leave A Rating Below!

follow @olivesfordinner on instagram for more

Filed Under: Cauliflower Recipes, Dinner, Spicy, Vegan Meal Prep, Vegan Recipes, Vegan Umami

Filed Under: Cauliflower Recipes Dinner Spicy Vegan Meal Prep Vegan Recipes Vegan Umami

Nice To Meet You!

Hi! I'm Erin and this is Jeff. I love creating vegan recipes for those who love to cook and eat, and Jeff enjoys photographing them. We're so glad you're here!

Please check out our recipe index for more vegan recipes, interviews, and articles!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

 

Reader Interactions

LEAVE A COMMENT Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Comments

  1. Shirley says

    March 3, 2024 at 10:56 am

    Since I try to avoid fried foods, do you think this batter would crisp up and brown in an air fryer it a hot oven?

    Reply
    • erin wysocarski says

      March 3, 2024 at 1:13 pm

      Hi Shirely, no, this batter is designed for frying. If you’d like to try a nonfried version, I recommend going to Vegan Richa for this baked version: https://www.veganricha.com/baked-gobi-manchurian/

      Reply
  2. Courtney Farmer says

    April 22, 2020 at 1:43 pm

    Loved the use of the air dryer- my husband and I both agree this is the highest and best use for a head of cauliflower. Better than take out in every way and totally satisfying. Thanks for sharing another fun and tasty recipe with us! Trying your carrot lox bagel and carrot lox sushi recipes this week. 🙂

    Reply
  3. Donna says

    January 3, 2018 at 8:56 pm

    If you are still in Boston you can get awesome Gobi Manchurian at Walnut Grill in Newton Mass

    Reply
  4. Shanaz Rafiq says

    November 7, 2017 at 12:18 am

    I love the vibrant color and texture of this gobi manchurian

    Reply
  5. Dunori says

    October 2, 2017 at 3:23 pm

    Looks fabulous. With cauliflower season here this would be fantastic to try out.

    Reply
  6. Mary R says

    September 14, 2017 at 12:17 pm

    A few years ago, Sam Sifton published a recipe for Manchurian Cauliflower in the New York Times, and his sauce was built around ketchup of all things. I tried it out of curiosity and was shocked when it tasted exactly how my local take-out’s gobi Manchurian did. Sifton’s batter wasn’t vegan (3 eggs, 2/3 cup cornstarch, and salt and pepper to taste), but the sauce is. He fried 2 cloves of minced garlic in a tablespoon of oil until fragrant, then added 1 cup of ketchup. When it began to bubble and caramelize, he added cayenne pepper pinch by pinch to taste, then tossed in the fried cauliflower. Simple as anything.

    Reply
  7. Hannah says

    September 9, 2017 at 10:12 pm

    I’m so excited to have another great air fryer recipe! It’s such a fun toy. Tough to make good battered items though, so it’s smart to use a two-part frying process for the best results.

    Reply

Primary Sidebar

Hi, I'm Erin!

Hi, I'm Erin!

Welcome to my little corner of the internet where I whip up delicious vegan dishes that feature vegan seafood, comforting classics, and crave-worthy umami flavors. You'll discover fresh and creative recipes here—all made with plants!

Our work has been featured in VegNews, HuffPost, Bon Appétit, and more.

My partner, Jeff, loves to capture all the photos you see here. We call Boston home, sharing our space with our adorable rescue pup, Harper.

More About Us →
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
  • Threads

Never Miss A Recipe!

Subscribe for more YUM.

As Seen On

I’m A Rouxbe Graduate!

Vegan Recipes for Spring

Focaccia Topped with Mâche and Fresh Tomatoes

Focaccia Pizza

Close-up of a hand holding a smoky roasted cauliflower taco filled with avocado, cilantro, and drizzled chipotle sauce.

Vegan Taco Recipe With Smoky Roasted Cauliflower

Close-up of a vegan crab cake slider with creamy caper sauce dripping down, served on a toasted bun.

Vegan Crab Cake Sliders

A bowl of vegan scallops made from seared king oyster mushrooms, served over pasta with peas, mint, and dairy-free sauces.

Vegan Scallops With Pea Puree in Pasta

Mâche and Mint Salad with Buttermilk-Ponzu Dressing

Vegan Buttermilk Salad Dressing

Plated vegan whipped cauliflower cheese topped with roasted mushrooms, garlic, and microgreens on a dark grey plate.

Vegan Whipped Cauliflower Cheese

Vegan poke bowl with watermelon tuna, avocado, pickles, seaweed, and sesame seeds in a wooden bowl on a dark background.

Vegan Poke Bowl (with Watermelon Tuna)

Overhead shot of a ramen bowl with seared tofu, lime wedges, and fresh herbs for a spicy tofu ramen noodles recipe.

Spicy Ramen Noodles Recipe

Search

Popular Posts

A plate with Boston Vegan Food Guide on it.

Best Vegan and Vegetarian Restaurants in Boston

Two hands holding dough.

Best Vegan Food Blogs to Follow

Easy Focaccia straight from the oven.

Quick And Easy Focaccia

Two hands holding a glass mason jar of coffee sugar scrub.

Homemade Coffee Sugar Scrub

A plate of vegan curry with mushrooms and cauliflower, with warm spices and a rich sauce.

Cauliflower Curry Recipe With Mushrooms

One hand holding a oyster mushroom taco, another squirting sauce over the top.

Oyster Mushroom Tacos with Chipotle-Lime Sauce

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

Two hands holding a vegan lobster roll against a dark background.

Vegan Lobster Roll

Vegan shrimp, made from king oyster mushrooms.

The BEST Vegan Shrimp Recipe (Made With King Oyster Mushrooms)

A hand holding a crispy fried tofu sandwich.

Crispy Fried Tofu Sandwich

Two hands holding a bowl of bang bang cauliflower against a dark background.

Bang Bang Cauliflower (Vegan)

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative, and delicious recipes here—all made with plants!

Search for recipes

Image Description

ALL RECIPES AND ARTICLES

Interviews

Jessica Hylton of Jessica in the Kitchen.
Cara Ansis of Fork and Beans
Constanze Reichardt of Seitan is My Motor.
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2025 · Brunch Pro Theme by Shay Bocks