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Gobi Manchurian

Name: Gobi Manchurian
Total time: 35 min
Yield: Serves 4
Cuisine: India
Ingredients: 1 head Cauliflower; 4 tbsp Potato Starch; 3 cloves Garlic; 15g Ginger; 2 Green Chili Pepper; 1 stalk Green Onion (Long); 2 tbsp Soy Sauce; 2 tbsp Tomato Ketchup; 1 tsp Vinegar; as needed Frying Oil

Side Dish

⏱ 35 min

👥 Serves 4

Difficulty ⭐⭐

Fried cauliflower tossed in a sweet-spicy soy sauce — the signature dish of Indo-Chinese cuisine.

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📖 The Story Behind This Dish

A genuine regional cuisine with over a century of history, created by Hakka Chinese immigrants who settled in Kolkata (Calcutta) in the late 19th century. Chinese seasoning fundamentals — soy sauce, garlic, ginger — merged with India's masala culture. "Manchurian" in the name is said to reference Manchuria in northeast China, though the dish itself was born entirely in India, not Manchuria.

🌆 Where it's eaten: A street-cart and restaurant staple born in Kolkata, now beloved as an appetizer or snack across all of India.

🥕 Ingredients (serves 4)

Cauliflower 1 head
Potato Starch 4 tbsp
Garlic 3 cloves
Ginger 15g
Green Chili Pepper 2
Green Onion (Long) 1 stalk
Soy Sauce 2 tbsp
Tomato Ketchup 2 tbsp
Vinegar 1 tsp
Frying Oil as needed

👩‍🍳 Instructions

Cut the cauliflower into florets. Mix the potato starch with water to make a batter and coat the cauliflower well.
Deep-fry until golden brown; remove.
Mince the garlic, ginger, and green chili.
Heat oil in a pan and fry the garlic, ginger, and green chili until fragrant.
Add the soy sauce, ketchup, vinegar, and 100ml water, and bring to a simmer.
Add the fried cauliflower and toss quickly to coat; scatter chopped green onion on top to finish.

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