Baked Gobi Manchurian recipe | No Fry Manchurian

Baked Gobi Manchurian

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:

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

• Almond Meal - Oats - Honey Muffins 
• Tri bell-Pepper Toast
• Hung Curd Carrot Sandwiches

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…

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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 tablespoon Gramflour (Besan - you can also substitute with all purpose flour)
• 2 teaspoon Cornflour (increase by another ½ teaspoon if using all purpose flour in place of gramflour)
• 1 teaspoon Salt
• ¼ cup Thick Hung yoghurt (click here to know how to make HOMEMADE Yoghurt)
• 3.5 tablespoon Oil (divided use)
• ½ tablespoon Kashmiri Red chilli powder (you can sub with mild paprika)

Sauce / stir fry:

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

Topping:

• Finely chopped scallions / spring onion greens

Method:

1. Wash and cut the cauliflower into bite sized florets and blanch it with a pinch of salt for 1-2 mins.
2. Drain thoroughly and dab with kitchen towels (don’t skip this step).
3. 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.
4. Towards the end of the marination, preheat oven to 200 C and line a baking tray.
5. Arrange the soaked florets without overlapping. (Make sure to shake off any excess liquid before placing
   in the tray). Baste them with ½ teaspoon Oil.
6. Bake for 12-15 mins (shaking them midway , turning them over and basting them with ½ teaspoon 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)
7.  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.
8.  After 1-2 mins, serve immediately topped with spring onion greens.