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Cauliflower Manchurian

by Anisa Karolia from The Ramadan Cookbook

The Indo-Chinese dish Gobi Manchurian is one of the best ways to cook cauliflower. The florets are deep-fried in a crisp, fluffy batter and tossed in a sweet, sour and spicy sauce.

From the book


Also known as Gobi Manchurian, this popular Indo-Chinese dish has crispy cauliflower florets tossed in a spicy sauce.

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1 cauliflower, cut into florets
1 tbsp oil, plus extra for deep-frying
2 garlic cloves, chopped
1 fresh green chilli, chopped
1 red onion, diced
2 spring onions, finely sliced, plus extra to garnish
½ red pepper, diced
½ green pepper, diced
2 tbsp tomato ketchup
2 tbsp chilli sauce
2 tbsp dark soy sauce
1 tbsp rice vinegar
1 tbsp chilli flakes
1 tbsp ground black pepper
1 tsp salt
For the batter:
100g plain flour
20g cornflour
1 tsp chilli powder
1 tsp Kashmiri chilli powder
1 tsp ground black pepper
1 tsp salt
200ml water


Cook the cauliflower florets in a large saucepan of boiling water for 8–10 minutes, then drain in a colander and set aside.

For the batter, mix all the dry ingredients together in a large bowl, then slowly add the water, stirring all the time to make a smooth batter thick enough to coat the cauliflower. Drop the florets into the batter and stir gently to coat.

Heat the oil for deep-frying in a large saucepan on a medium-high heat until it reaches 180°C. Fry the cauliflower florets in batches for about 6 minutes until golden and crisp, then drain in a colander to remove excess oil.

Heat the oil in a large wok on a low heat, add the garlic, chopped chilli, red onion, spring onions and red and green peppers and cook, stirring, for 2 minutes. Add the ketchup, chilli sauce, soy sauce, rice vinegar, chilli flakes, black pepper and salt and heat through for 1 minute.

Toss the fried florets in the sauce, making sure to coat them properly. Serve the cauliflower in a bowl, garnished with sliced spring onions.

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From the book: The Ramadan Cookbook

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