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Crispy cauliflower recipe | Gobi Manchurian

My crispy cauliflower, Gobi Manchurian, is one of my favorites from Indian cuisine. The dish was created for the locals by Chinese immigrants (from Manchuria, the border region with North Korea).

Despite the exotic name, it is child's play with local ingredients: “A cozy Austria who loves India”

Even non-cauliflower fans will love this great dish!

Why ketchup?

Not only did the English take over some eating habits from the Indians (tea, mangoes, curry, etc.), the Indians also adopted customs and foods from the English, such as ketchup.

Instead of ketchup, you can of course cook the sauce with fresh tomatoes or canned tomatoes.
Please cook this sauce longer.


1 medium cauliflower
1 tbsp salt
1 L oil for deep-frying (corn, sunflower or rapeseed oil)


10 cm ginger | 40 g
4 cloves of garlic
2 spring onions
2 pieces of chilli
3 tbsp oil
80 ml soy sauce
250 ml of ketchup
300 ml of water
1 pinch of salt
1 pinch of black pepper


100 g plain wheat flour T480
50 g corn starch
250 ml of cold water
1 teaspoon salt


Fresh coriander
1 spring onion

Ingredients cauliflower | Gobi Manchurian | Photo (c) Julian Kutos


Fill a saucepan large enough for the cauliflower to ¾ full of water and bring to the boil. Salt water. Remove leaves. Cook the cauliflower with the lid closed for 10 minutes on medium heat, then strain. Divide the cauliflower into florets, they shouldn't be too small.


Finely chop the ginger, garlic, chilli and spring onions. Heat a pan with oil. Fry the garlic, spring onion and ginger until translucent. Then add soy sauce, ketchup and water and simmer for a few minutes. Salt and pepper.


Heat a saucepan with oil. Mix the flour and cornstarch. Salt and mix with water, do not stir too much. The breading should be rather sticky and lumpy. It's all about the perfect consistency: if the breading is too thin, it will run off the cauliflower - while breading that is too thick is difficult to bread.

Dip the florets and immediately add them to the hot oil. Fry until lightly browned. Then drain on kitchen paper, dip in sauce, sprinkle with coriander and chopped spring onions and serve immediately.

Crispy cauliflower | Gobi Manchurian | Photo (c) Julian Kutos