Baked Gobi Manchurian Recipe

Introduction

Baked Gobi Manchurian is a delicious Indo-Chinese appetizer featuring crispy cauliflower florets tossed in a tangy, spicy sauce. This healthier baked version offers all the flavor without the deep frying, making it perfect for a snack or party treat.

Ingredients

• 1 small head of cauliflower, chopped into florets (about 4 cups)
• 7 tablespoons flour (rice flour or all-purpose flour)
• 1/4 cup cornstarch or tapioca starch
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 2 teaspoons oil
• 1 teaspoon soy sauce
• 1/3 to 1/2 cup water
• 1/4 cup panko breadcrumbs
• 2 teaspoons oil (for sauce)
• 6-8 cloves garlic, finely chopped
• 1 inch knob ginger, peeled and finely chopped
• 1/2 green or red chili, seeded and finely chopped
• 1/2 cup finely chopped onion (red or white)
• 1/2 cup finely chopped green bell pepper
• 2 tablespoons chopped celery (optional)
• 1 tablespoon Asian chili sauce (such as Sambal Oelek)
• 1/4 cup soy sauce
• 1 tablespoon ketchup
• 2 teaspoons white or apple cider vinegar
• 1/8 teaspoon black pepper
• 2-3 teaspoons sugar or maple syrup
• 1 1/2 teaspoons cornstarch
• 1/2 cup water (for sauce)

Instructions

1. Step 1: Preheat your oven to 415°F (210°C). In a bowl, combine the flour, cornstarch, garlic powder, salt, and baking powder. Add soy sauce, oil, and 1/3 cup water, mixing well to form a thick, smooth batter. Add more water, 1 tablespoon at a time, if needed.
2. Step 2: Toss the cauliflower florets in the batter until evenly coated. Sprinkle panko breadcrumbs over the coated florets, then transfer them onto a parchment-lined baking sheet.
3. Step 3: Bake the cauliflower for 25-28 minutes, checking at 25 minutes for doneness. The florets should be golden and crisp. Remove from oven and set aside.
4. Step 4: For the sauce, heat 2 teaspoons oil in a large skillet over medium heat. Add garlic, ginger, and chili; cook, stirring, until garlic turns golden, about 2-3 minutes.
5. Step 5: Add chopped onion, bell pepper, and celery (if using). Cook, stirring occasionally, until vegetables are golden, about 8 minutes.
6. Step 6: Stir in Asian chili sauce, soy sauce, ketchup, vinegar, black pepper, and sugar. Bring the mixture to a boil.
7. Step 7: Mix 1 1/2 teaspoons cornstarch with 1/2 cup water until smooth. Pour into the skillet and cook, stirring, until the sauce thickens and boils.
8. Step 8: Taste and adjust seasoning if needed—add more soy sauce for salt or chili sauce for heat. Let the sauce cool for about 5 minutes.
9. Step 9: Add the baked cauliflower to the sauce and toss gently to coat thoroughly. Serve immediately, optionally garnished with green onions.

Tips & Variations

• Use rice flour for a lighter, crispier batter or all-purpose flour for a traditional texture.
• Adjust the amount of chili sauce to control heat level according to your preference.
• For gluten-free option, ensure all sauces and starches used are gluten-free certified.
• Adding finely chopped celery gives a fresh crunch, but it can be omitted if unavailable.
• To make it vegan, use maple syrup instead of sugar and check that the ketchup has no animal ingredients.

Storage

Store leftover Gobi Manchurian in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to keep the cauliflower crisp and to warm the sauce evenly. Avoid microwaving directly as it may make the batter soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I deep-fry the cauliflower instead of baking?

Yes, you can deep-fry the battered cauliflower for a crispier texture, but baking is a healthier alternative that still delivers great flavor and crunch.

How do I make the sauce less spicy?

Reduce or omit the chili sauce and chopped chili peppers in the recipe. You can also add a little extra sugar or ketchup to balance the heat.

Baked Gobi Manchurian Recipe

Print Recipe

★★★★★

4.7 from 83 reviews

Baked Gobi Manchurian is a healthier twist on the classic Indo-Chinese favorite, featuring crispy baked cauliflower florets coated in a flavorful, tangy, and spicy Manchurian sauce. This recipe offers a delightful combination of textures and bold flavors, perfect as a snack or appetizer that is oven-baked instead of deep-fried, making it lighter yet equally delicious.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Indo-Chinese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the cauliflower:

• 1 small head of cauliflower, chopped into florets (about 4 cups)

For the batter:

• 7 tablespoons flour (rice flour or all-purpose flour)
• 1/4 cup cornstarch (or tapioca starch)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 2 teaspoons oil
• 1 teaspoon soy sauce
• 1/3 to 1/2 cup water
• 1/4 cup panko breadcrumbs

For the Manchurian sauce:

• 2 teaspoons oil
• 6–8 cloves garlic, finely chopped
• 1 inch knob ginger, peeled and finely chopped
• 1/2 green or red chili, seeded and finely chopped
• 1/2 cup finely chopped red or white onion
• 1/2 cup finely chopped green bell pepper
• 2 tablespoons chopped celery (optional)
• 1 tablespoon Asian chili sauce (such as Sambal Oelek)
• 1/4 cup soy sauce
• 1 tablespoon ketchup
• 2 teaspoons white vinegar or apple cider vinegar
• 1/8 teaspoon black pepper
• 2–3 teaspoons sugar or maple syrup
• 1 1/2 teaspoons cornstarch
• 1/2 cup water

Instructions

1. Prepare the batter: In a bowl, combine all the dry ingredients for the batter—flour, cornstarch, garlic powder, salt, and baking powder. Stir well to blend. Add soy sauce, oil, and 1/3 cup water. Mix thoroughly, adding water one tablespoon at a time until you achieve a thick, smooth batter consistency.
2. Coat the cauliflower: Toss the cauliflower florets in the batter until fully coated. Then sprinkle panko breadcrumbs over the coated florets to add extra crispiness. Arrange the florets evenly on a parchment-lined baking sheet.
3. Bake the cauliflower: Preheat your oven to 415°F (210°C). Bake the cauliflower for 25 to 28 minutes, checking at 25 minutes to ensure it’s tender and the coating is crispy. Remove from the oven once done and set aside.
4. Make the Manchurian sauce: Heat oil in a large skillet over medium heat. Add the chopped garlic, ginger, and chili, stirring for 2-3 minutes until the garlic turns golden and fragrant.
5. Sauté the vegetables: Add the chopped onions, green bell peppers, and celery (if using) to the skillet. Cook for about 8 minutes, stirring occasionally, until the vegetables soften and develop a golden color.
6. Add sauces and seasonings: Mix in the Asian chili sauce, soy sauce, ketchup, vinegar, black pepper, and sugar. Bring the mixture to a boil gently, allowing the flavors to meld.
7. Thicken the sauce: In a separate small bowl, dissolve the cornstarch in 1/2 cup water. Pour this slurry into the skillet, stirring continuously until the sauce thickens and comes to a full boil. Taste and adjust seasoning with soy sauce or chili sauce as needed for salt and heat.
8. Combine and serve: Let the sauce cool slightly for about 5 minutes. Then toss the baked cauliflower florets in the thickened Manchurian sauce to coat evenly. Garnish with green onions and serve immediately for best taste and texture.

Notes

• You can store any leftover Manchurian sauce in an airtight container in the refrigerator for up to 3 days.
• The baked cauliflower is best served immediately to maintain crispness; reheating may soften the coating.
• To make this recipe gluten-free, use gluten-free soy sauce and gluten-free flour alternatives.
• Adjust the spiciness by varying the amount of chili or chili sauce according to taste.
• Panko breadcrumbs add extra crunch but can be omitted for a lighter version.

Keywords: Gobi Manchurian, Baked Gobi, Indo-Chinese appetizer, Vegetarian snack, Cauliflower Manchurian, Healthy Manchurian, Baked appetizers