By Aditi Saraswat
April 27, 2026
Craving a spicy snack without having to deep fry? This low-oil gobi manchurian gives you crisp cauliflower pieces tossed in a spicy sauce, making it perfect to have as a quick snack when evening hunger pangs hit.
2 cups cauliflower florets 4 tablespoons cornflour 2 tablespoons whole wheat flour 1 teaspoon ginger-garlic paste 1 teaspoon black pepper Salt to taste 2 tablespoons oil 1 small onion, chopped 1 small capsicum, chopped 1 tablespoon garlic, finely chopped 1 tablespoon soy sauce 1 tablespoon tomato ketchup 1 teaspoon red chilli sauce 1 teaspoon vinegar 2 tablespoons water 1 spring onion, chopped
Cut the cauliflower florets and blanch them in hot water for about 4 to 5 minutes, then drain them fully.
In a bowl, mix cornflour, wheat flour, ginger-garlic paste, pepper, salt and a little water to make a thick, lump-free coating batter.
Dip the florets into this prepared batter and arrange on a greased tray. Air fry or bake these with light oil brushing until they turn golden.
In a pan, heat one tablespoon of oil and sauté garlic, onion and capsicum until they turn a bit crisp.
To this, now mix soy sauce, ketchup, chilli sauce, vinegar and water and cook for a short time until it turns glossy, then add crisp cauliflower bites.
Mix so that the sauce coats everything well, simmer for a minute or two, then finish with spring onion and serve immediately for a crisp snack.