Cauliflower, or full gobhi, is a popular vegetable with a compact white head made up of tightly clustered florets. Common in Indian and global recipes, it's used in dishes like gobhi aloo, parathas, pakoras, and stir-fries. The florets hold their shape well during cooking and easily absorb flavors. Cauliflower can be steamed, sauted, roasted, or grated. Choose heads that are firm, white, and free from dark spots. The green outer leaves should be fresh and intact. Valued for its versatility, full gobhi is a must-have in everyday kitchens for both simple and festive meals.
 
Absolutely, Rishi! Here's the ultimate Gobi Manchurian recipe — the Indo-Chinese street-food favorite — written in the classic “Recipe You Should Definitely Try” format. You can make it dry (starter style) or semi-gravy (side dish style) with just a slight tweak.
Recipe You Should Definitely Try:
 
How to Make Gobi Manchurian 
 
Ingredients:
 
For the Cauliflower Fritters:
Cauliflower (gobi) – 2 cups florets
Maida (all-purpose flour) – ½ cup
Corn flour – ¼ cup
Ginger-garlic paste – 1 tsp
Red chili powder – ½ tsp
Salt – to taste
Water – as needed (to make a thick batter)
Oil – for deep frying
For the Manchurian Sauce:
Onion – 1 small, finely chopped
Capsicum – ½ cup, chopped (optional)
Spring onions – 2 tbsp (white + green parts)
Garlic – 1 tbsp, finely chopped
Ginger – 1 tsp, finely chopped
Green chili – 1 chopped
Soy sauce – 1 tbsp
Tomato ketchup – 1½ tbsp
Red chili sauce – 1 tsp (adjust to spice level)
Vinegar – 1 tsp
Corn flour slurry – 1 tsp corn flour mixed with 2 tbsp water (only for semi-gravy version)
Salt & pepper – to taste
Oil – 1 tbsp
 
 Method:
 
1. Prepare the gobi fritters:
Soak cauliflower florets in hot salted water for 5 minutes, then drain.
In a bowl, mix maida, corn flour, chili powder, ginger-garlic paste, salt, and water to make a thick batter.
Dip florets in batter, coat evenly, and deep-fry until crisp and golden brown.
Set aside on tissue paper.
2. Make the Manchurian sauce:
Heat 1 tbsp oil in a wok/kadhai on high flame.
Add chopped garlic, ginger, green chili, and sauté for 30 secs.
Add onions, capsicum, and spring onion whites. Stir-fry for 1–2 mins (keep it crunchy).
Add soy sauce, ketchup, chili sauce, vinegar. Mix well.
Add salt & pepper to taste.
For Dry Version:
Toss in the fried gobi now. Stir-fry for 2–3 minutes until all the sauce coats the gobi.
For Semi-Gravy Version:
Add the cornflour slurry and let it simmer until slightly thickened.
Then add the gobi and toss well.
 Garnish:
Top with chopped spring onion greens for that perfect street-style finish.
 
 Pairs With:
 
Fried rice, Hakka noodles, or enjoy solo as a starter
Serve hot and crisp for best taste!