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Gobi Manchurian

Prep Time:

10 Minutes

Cook Time:

40 Minutes


2 Servings

About the Recipe

Fusion food is all the rave, and Indo-Chinese ranks high in terms of taste profile. I love this dish as it blends 2 cultures that are very close to my heart.

- Sunni Patel, PhD

As part of the cruciferous family, cauliflower is high in fibre, Vits B6, C, and K including glucosinolates to prevent gut bacteria overgrowth. 

The spices in this dish also help to give an extra serving of anti-oxidants.


  • 1 head cauliflower (florets)

  • 100g chickpea flour

  • 3 tbsp cornflour

  • 1 tsp turmeric

  • ¼ tsp chilli powder

  • ¼ tsp black pepper

  • 1 tbsp soy sauce

  • 1 tsp garlic powder

  • 1 ½ tsp cumin seeds

  • 100-150ml water

  • 1 tbsp oil

  • 1 medium onion (finely diced)

  • 1 red pepper (finely diced)

  • 1 tsp garlic (minced)

  • 1 tsp ginger (minced)

  • ½ tsp green chilli (optional)

  • 1 tbsp cornflour

  • 2 tbsp water

  • ¼ tsp chilli powder

  • 1 tbsp soy sauce

  • 2 tbsp ketchup

  • 1 tsp coconut sugar

  • ½ tbsp cider vinegar

  • ½ tsp pepper


Step 1

In a bowl, combine the chickpea flour, cornflour, turmeric, chilli powder, black pepper, soy sauce, garlic powder, cumin seeds with 100-150ml water until you get a batter-like consistency to coat the cauliflower florets.

Step 2

Evenly coat the florets in the batter, and bake in the oven at

200°C for 30-40 minutes until roasted.

Step 3

To prepare the Manchurian sauce, sauté the onion and pepper with the minced garlic, ginger and green chilli until


Step 4

In a bowl create a slake, which is a thickened mixture combining the 1 tbsp cornflour, 1 tbsp water, chilli powder, soy sauce, ketchup, sugar, vinegar and pepper.

Step 5

Add the slake to the sautéed vegetables and a further 100ml

water to reduce to a thickened sauce.

Step 6

Serve with the sauce poured over the roasted florets and

garnish with sliced green onions.

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