Gobi Manchurian

Think of this vegetarian Indian-Chinese fusion dish as General Tso's cauliflower.


  • For the cauliflower:
  • 1/2 medium-sized cauliflower, cut into small florets
  • 4 tablespoons all-purpose flour
  • 4 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 cup water
  • Oil for frying
  • For the sauce:
  • 2 tablespoons vegetable oil
  • 1 small onion, finely chopped
  • 3 Thai green chilies, split lengthwise
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1/4 cup ketchup
  • 1 tablespoon chili garlic sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons white vinegar
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 4 tablespoons water
  • 2 green onions, thinly sliced


  1. In a large pot, heat 2 inches of oil to 375°F.
  2. Whisk together flour, cornstarch, salt and water in a large bowl until a thin batter forms. Add more water if needed.
  3. Add cauliflower to batter and toss to coat.
  4. Fry in small batches until browned and crispy, approximately 2 minutes. Drain on paper towels.
  5. To make the sauce: heat a frying pan on medium-high, and add onion, chilies, ginger and garlic. Cook until fragrant and softened.
  6. Add ketchup, chili sauce, soy sauce, vinegar and sugar. Stir to combine, and bring to a simmer.
  7. In a small bowl, whisk cornstarch with water. Pour cornstarch slurry into ketchup mixture in pan, and bring to a bubbly simmer.
  8. Place cauliflower in a bowl, and toss with sauce.
  9. Transfer to a platter and garnish with green onions.