Enjoy every mouthful of this delicious Gobi Manchurian recipe! This well-known Indian-Chinese dish is bursting with flavour and taste. Tossing cauliflower florets in a spicy, sweet-sour, umami sauce gives you two ways to prepare this well-known meal. Manchurian prepared with gobi (cauliflower) is one of the best appetisers to provide at any gathering. The dry variety is frequently favoured over the gravy variant due to its adaptability as a snack that may be served as a starter or as a companion for dinner. To make it healthier, we’ll be sharing the recipe for the baked version of this dish.
| Recipe Name | Gobi Manchurian |
| Place of Origin | Indo-Chinese |
| Total Time Taken | 35 minutes |
| Preparation Time | 10 minutes |
Baked Gobi Manchurian Ingredients
For Blanching the Cauliflower
500 grams cauliflower florets
1 teaspoon salt
1 teaspoon turmeric powder
For Baking the Cauliflower
1/4 cup corn starch
1/4 cup rice flour
1/2 teaspoon salt
1/4 cup maida (all purpose flour)
1/2 teaspoon black pepper powder
1/4 teaspoon baking powder
For Manchurian Sauce
1 tablespoon peanut oil
1 teaspoon red chilli sauce
1/2 teaspoon plain vinegar
1/2 teaspoon black pepper powder
1 teaspoon sugar
1 tablespoon minced garlic
1 tablespoon minced ginger
2 teaspoon soya sauce
2 tablespoon tomato ketchup
1/4 teaspoon salt (optional)
1/4 cup spring onion
1/2 cup diced onion
1 capsicum, diced
spring onion for garnish
Method
Step 1: Let’s first blanch some cauliflower. Cauliflower should be cut into florets. To ensure even baking in the oven, ensure that the florets are not too small and are all of similar size.
Step 2: Bring a pan or a pot to a boil. Add some salt and a little turmeric. Cauliflower should be added to the pan or kettle. 5 minutes of boiling. Boil, then strain and put aside.
Step 3: Add the maida, rice flour, and cornstarch to a bowl. Salt, black pepper, and a tiny bit of baking powder should also be added.
Step 4: The baking powder will assist the roasted cauliflower in getting a great brown and crisp finish in the oven. Make a very thick batter by adding a little water to the flour mixture.
Step 5: The batter must be thoroughly mixed before adding it with the blanched cauliflower. Ensure that the cauliflower has been totally dried out of water.
Step 6: A few tablespoons of cornstarch should be added and mixed in if the batter has become too thin. The batter needs to thoroughly cover the cauliflower.
Step 7: Place the cauliflower florets on a sheet pan that has been coated with parchment. The florets will stick to the pan without the parchment, therefore it is necessary. For 25 minutes, bake the cauliflower at 200 degrees Celsius in a preheated oven.
Step 8: After 15 minutes, turn the cauliflower florets one more to ensure even roasting. The cauliflower ought to be properly roasted and crispy after 25 minutes. Put the roasted cauliflower that has been prepared in the oven in a bowl.
Step 9: Add the peanut oil to the pan. Add the ginger and garlic, both minced. For a few seconds, sauté. Add the chopped onion and pepper. Saute them For one minute [Shorten the cooking time]. The vegetables must keep their crispness.
Step 10: Add the vinegar, salt, sugar, black pepper powder, tomato ketchup, red chilli sauce, and soy sauce. For one minute, sauté.
Step 11: To thin out the sauce, mix in a few tablespoons of water. Give the sauce a few more minutes to simmer. The roasted and baked cauliflower florets should be added to the pan. To coat, well toss. Gobi manchurian, or cauliflower manchurian, is ready after being baked in the oven.
Tips to Enhance the Taste
- Soy sauce and chilli sauce are the main flavours in dry manchurian of gobi. These two sauces can be combined in different quantities to provide different flavours.
- Cauliflower florets should be cleaned by soaking them in hot, salty water for 15 minutes.
- Increasing the cornflour water will also change the gravy’s consistency.
- To make bright red Gobi Manchurian, you can also add red food colouring to the batter.
- To ensure even baking in the oven, ensure that the florets are not too small and are all of a similar size.
- It will be less messy if you line the baking pan with parchment paper.
Serving Ideas
Manchurian dry gobi can be served as an appetiser or as a side dish to any rice, noodle dish, or plain fluffy long-grain rice.
Nutritional Content in Baked Gobi Manchurian
| Calories | 219 kcal |
| Fats | 5g |
| Carbs | 38g |
| Protein | 7g |
Frequently Asked Questions
Q. What advantages does Gobi Manchurian have?
The goodness of cauliflower is responsible for all of the Gobi Manchurian benefits. It is high in vitamins and minerals. It has a high fibre content, which relieves stomach discomfort and considerably improves digestion.
Q. What is the best way to reheat Gobi Manchurian?
Simply heat a frying pan over medium heat and add some oil. When the skillet is hot, add the leftovers and fresh ingredients like soy sauce.
Q. How long should Gobi Manchurian be kept in the refrigerator?
When preserving leftovers, try to keep the gobi Manchurian separate from any rice or noodles that were served with it. Place the gobi in an airtight jar and refrigerate for up to 5 days.
Q. Is cooked cauliflower nutritious?
Cauliflower may have cancer-fighting properties and packs a significant nutritional punch, with 1 cup of fresh cauliflower providing an excellent dose of vitamins C and K as well as a high source of fibre, folate, and niacin.
Q. Is cauliflower difficult to digest?
Broccoli and cauliflower are tough for the body to digest, which is why they may trigger IBS symptoms. When your intestine breaks down these foods, it produces gas and at times, constipation, even in those who do not have IBS.
Q. Can cauliflower lead to inflammation?
Since cauliflower is a cruciferous vegetable, it can help fight oxidative stress and reduce inflammation. There is proof that eating this vegetable lowers inflammation-related signs.
