Baked Gobi Manchurian

Name: Baked Gobi Manchurian Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 60 min
Ingredients: 400 g Cauliflower (Or 1 largish head); 4 TBSP Gramflour (Besan - you can also substitute with all purpose flour); 2 tsp Cornflour (increase by another ½ tsp if using all purpose flour in place of gramflour); 1 tsp Salt; 1/4 cup Thick Hung yoghurt (click here to know how to make HOMEMADE Yoghurt); 3.5 TBSP Oil (divided use); 1/2 TBSP Kashmiri Red chilli powder (you can sub with mild paprika); 2 tsp Oil; 1 Onion (large); 3 TBSP Minced scallions (spring onion white and greens); 1 tbsp Minced garlic; Minced ginger – ½ tsp; 1/2 tsp green chillies (minced, adjust spice); 1 Bell Pepper (I used yellow too as I had them on hand); 1/2 tsp Tomato sauce; 1 tsp Homemade Schezwan sauce; 1/2 tsp Vinegar; 1/2 tsp Brown sugar – ½ tsp

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Gobi Manchurian is an Indo-Chinese fusion which probably had its origins in the street food carts of
India. So much so that some people actually don’t prefer the Authentic Chinese served at fine dine restaurants. Be it as it may, each of these dishes are favourites amongst kids and adults alike. I made this for a kids’ party and served it along with Hakka Noodles.

I had made another low cal version of Veg Manchurian (with gravy) earlier. Also, the Airfryer Gobi Manchurian Gravy is something we all now love too – given that it is No refined flour and no soya too

Baked Gobi Manchurian is a healthy version of the popular Street Food Gobi Manchurian. In this, Manchurian is baked, rather than fried, and is a delicious snack/appetiser.

Other Baked treats / Healthy snacks you may like:

Air fryer Gobi Manchurian

An Indo-Chinese delicacy made healthy with an Air fryer. Contains no Soya, is Gluten Free and Vegan too

Check out this recipe

Baked Tendli ~Baked Ivy Gourd Chips~Kurkure Tindora

Baked & Gluten Free + Vegan Ivy gourd Chips- perfect as a snack or a side

Check out this recipe

Airfryer Roasted Chickpeas

Airfryer Roasted Chickpeas is a quick, delicious, healthy Vegan and Gluten Free snack to make anytime.

Check out this recipe

The BEST Airfryer Makhana Chivda

Makhana or fox nuts are roasted in the airfryer with minimal spices and almost no oil to make a crunchy, addictive AND healthy snack. Fox nuts are high in protein and fibre and makes for a delectable treat

Check out this recipe

Tandoori Aloo | Easy Party Appetisers

Tandoori Aloo (or Tandoori ‘Baby’ Potato) is a popular appetiser in the Indian (well, Punjabi) cuisine. Marinated baby potatoes baked to crispy Golden perfection in a Tandoor (or an oven), served with a spicy-tangy coriander mint sauce and a salad on the side. It often is served at parties / barbecue nights or even as a meal by itself.

Check out this recipe

Tandoori Aloo is a gluten free snack made with marinated baby potatoes baked in a Tandoor (or an oven) and served with a spicy-tangy coriander mint sauce and a salad on the side.

Baked Gobi Manchurian is a healthy version of the popular Street Food Gobi Manchurian. In this, Manchurian is baked, rather than fried, and is a delicious snack/appetiser.

Why Baked Gobi Manchurian?

Being baked, this was definitely guilt free than the original deep fried version. My elder one tasted a piece before the party, and sweetly told me to click a pic of the dish before it disappeared. Am so glad I did so, for the Kids truly relished it, and the older ones especially kept coming back for seconds.

Some snacks that appeal to kids are

Did you know how Indo-Chinese cuisine came to India ? ????

The most popular origin story of the fusion food resides with the original Chinese ethnic community of Kolkata, who immigrated to India looking for better prospects and a better life around 250 years ago. Opening restaurant businesses in the area, these early Chinese immigrants adapted their culinary styles to suit the tastes of their Indian patrons

If you are a fan of this Indo-Chinese version, do give it a try, and it would be a hit at home.

What other similar dishes do you relish? I am keen to know…

I would love to hear from you how you liked this recipe. Please take a moment to rate this recipe and leave any comment / questions you may have. I will respond them as soon as possible. If you have tried this recipe, don’t forget to tag me on Instagram @sizzlingtastebuds / Twitter @Sizzlngtastebds using the tag #SizzlingTastebuds. Subscribe to my mailing list to get the new recipes straight in your mailbox.

How to make Baked Gobi Manchurian at home?

Prep time : 20 mins, bake time : 20 mins , Cook time : 20 mins

Serves : 6 kids or 3-4 adults.

Cuisine : Indo Chinese | course : Starters / snacks / appetisers

Spice level : Medium to high

Ingredients:

For the Cauliflower / Marinade:

400 g Cauliflower (Or 1 largish head)

Marination:

4 TBSP Gramflour (Besan – you can also substitute with all purpose flour)
2 tsp Cornflour (increase by another ½ tsp if using all purpose flour in place of gramflour)
1 tsp Salt
1/4 cup Thick Hung yoghurt (click here to know how to make HOMEMADE Yoghurt)
3.5 TBSP Oil (divided use)
1/2 TBSP Kashmiri Red chilli powder (you can sub with mild paprika)

Sauce / stir fry:

2 tsp Oil
1 Onion (large)
3 TBSP Minced scallions (spring onion white and greens)
1 tbsp Minced garlic
Minced ginger – ½ tsp
1/2 tsp green chillies (minced, adjust spice)
1 Bell Pepper ( I used yellow too as I had them on hand)
1/2 tsp Tomato sauce
1 tsp Homemade Schezwan sauce
1/2 tsp Vinegar
1/2 tsp Brown sugar – ½ tsp

Topping:

Finely chopped scallions / spring onion greens

Method:

Wash and cut the cauliflower into bite sized florets and blanch it with a pinch of salt for 1-2 mins.
Drain thoroughly and dab with kitchen towels (don’t skip this step).
Mix all the ingredients for marination. Add the blanched florets, oil and rest of spices and mix well. Let it marinate (covered) for 15-20 mins.
Towards the end of the marination, preheat oven to 200 C and line a baking tray.
Arrange the soaked florets without overlapping. (Make sure to shake off any excess liquid before placing
in the tray). Baste them with ½ tsp Oil.
Bake for 12-15 mins (shaking them midway , turning them over and basting them with 1/2 tsp more
oil). Let them cool on a wire rack (Oven temperatures may vary – you need your florets to be 85% cooked, with a slight crunch)
In a pan, heat oil. Saute onions, garlic and ginger. Add the spring onions, peppers and toss once more. Now add all the sauces, sugar and vinegar. Add the baked florets and toss nicely till well coated.
After 1-2 mins, serve immediately topped with spring onion greens.