Gobi Manchurian

A popular Indo-Chinese dish that is bursting with flavor! It's filled with spicy, tangy, garlic-y goodness.

There are so many wonderful things you can make from cauliflower and this recipe in particular has to be one of my favorites. Gobi manchurian is incredibly rich in flavor and has a meat-like flavor that is sure to please plant-based and non-plant-based eaters alike.

  1. One head of cauliflower


  1. 1 Serrano chili

  2. Half a bunch of green onions

  3. Half of one bell pepper

  4. 3/4 c yellow onion

  5. 2 tbsp garlic chopped

  6. 2 tbsp ketchup

  7. 2 tbsp soy sauce

  8. 2 tbsp sriracha

  9. 1- 1.5 tsp rice vinegar (depending on how tangy you want the flavor)

  10. 1/2 tsp kashmiri mirch

  11. 1/8 tsp smoked paprika

  12. 1/4 tsp black pepper powder

  13. 1 tbsp cornstarch

  14. 1 tbsp oil

  15. 1 c water

  16. 1/8 tsp salt


  1. 1 c flour

  2. 1 c water

  3. 1 tbsp cornstarch

  4. 1/2 tsp red chili powder

  5. 1/2 tsp salt

  6. 1/4 tsp pepper

  1. Coat the cauliflower in the batter and place in air fryer at 400 degrees for 20 minutes. Make sure to work in small batches (I usually do two batches for one head of cauliflower) and flip each batch half way through the cooking process.

  2. Sauté onions in oil until translucent and then add in garlic and sauté for another 30 seconds to a minute.

  3. Add bell pepper and green onions and sauté for another minute or so.

  4. Add in spices and briefly sauté for a few seconds before adding in ketchup, sriracha, rice vinegar, and soy sauce and cornstarch.

  5. Add in water and simmer for 10-15 minutes, the sauce should thicken up significantly.

  6. Mix your cauliflower florets in the sauce and serve.

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