Baked Gobi Manchurian Recipe
Baked Gobi Manchurian is an Indo-Chinese fusion dish that delivers a delightful combination of crispy cauliflower coated in a tangy, spicy sauce. This healthier baked version retains all the authentic flavors of the beloved deep-fried snack but offers a lighter alternative, perfect for those seeking a more wholesome take on the classic recipe. With its bold flavors and satisfying crunch, it’s sure to be a hit as an appetizer or paired with vegetable Hakka noodles and momos for a full meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cauliflower (cut into small florets) | 1 medium-sized head |
| Green onions (chopped) | ½ cup |
| Garlic (finely chopped) | 6 cloves |
| Green chilies (finely chopped) | 2 |
| Fresh ginger (finely chopped) | 2-inch piece |
| Corn flour (cornstarch) | 2 tablespoons |
| Water (or vegetable stock) | ½ cup |
| Tomato puree | ½ cup |
| Soy sauce | 1 tablespoon |
| Tomato ketchup | 1 tablespoon |
| Red chili sauce (Asian style) | 1 tablespoon |
| Sunflower oil | 1 teaspoon |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Indo-Chinese
Course: Appetizer
Diet: Vegetarian
Instructions:
-
Steam the Cauliflower:
Begin by placing the cauliflower florets in a steamer. Steam them for about 3 to 4 minutes on high heat until the cauliflower is partially cooked. The florets should remain firm and not fully tender, as they will continue cooking in the sauce later. Set the steamed cauliflower aside.
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Prepare the Manchurian Sauce:
In a mixing bowl, combine the corn flour, soy sauce, tomato ketchup, red chili sauce, tomato puree, and water (or vegetable stock). Whisk everything together until smooth, ensuring there are no lumps of corn flour. -
Cook the Aromatics:
Heat a teaspoon of sunflower oil in a pan over medium heat. Once the oil is hot, add the finely chopped ginger, garlic, green chilies, and green onions. Sauté for a few seconds until fragrant, making sure not to burn the garlic. -
Make the Sauce:
Pour the corn flour mixture into the pan with the cooked aromatics. Stir constantly as the sauce begins to thicken. Continue cooking for about 2-3 minutes until the sauce reaches a smooth, thick consistency. Once thickened, turn off the heat. -
Coat the Cauliflower:
Add the steamed cauliflower to the thickened Manchurian sauce. Toss the florets in the sauce to ensure they are evenly coated. Be gentle while mixing to avoid breaking the florets. -
Bake the Gobi Manchurian:
Preheat your oven to 200°C (390°F) for 10-12 minutes. While the oven is heating, transfer the coated cauliflower to a baking tray. Spread the florets out evenly to ensure they bake uniformly. Once the oven is ready, place the tray inside and bake on high for 12-15 minutes until the cauliflower is golden and slightly crispy at the edges. -
Garnish and Serve:
Once the cauliflower is done, remove the tray from the oven. Garnish the baked Gobi Manchurian with additional chopped green onions and green chilies for a fresh, vibrant touch. Serve hot and enjoy!
Serving Suggestions:
Baked Gobi Manchurian is best served as an appetizer or snack. Pair it with vegetable Hakka noodles or steaming hot momos for a complete Indo-Chinese meal. The crispy texture and flavorful sauce are sure to be crowd-pleasers at your next gathering or dinner!
This baked version of the popular Gobi Manchurian is a fantastic way to enjoy all the bold flavors of Indo-Chinese cuisine without the guilt of deep-frying. The cauliflower, when baked to perfection, offers a crispy texture that complements the savory, tangy sauce beautifully. Ideal for vegetarians and anyone craving a delicious, healthy snack!
