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Baked Gobi Manchurian Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/baked-gobi-manchurian-recipe/