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Baked Gobi Manchurian

The classic Indo-Chinese dish gobi manchurian is a super delicious and irresistible dish that is most loved by Indian food lovers. The healthy twist to the fried version is this baked gobi manchurian perfect as an appetiser or as a side dish with the main meal.
5 from 2 votes
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Course: Appetizer, Side Dish
Cuisine: Indo Chinese
Diet: Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 215kcal
Author: Geetha

Video

Ingredients

1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

    For Baked Cauliflower Florets

    • 1 head (or) 414 gms (or) 3 cups Cauliflower cut into bite size florets
    • 90 gms (or) ½ cup Plain Flour (All Purpose Flour)
    • 30 gms (or) 3 Tablespoons Corn Flour (Corn Starch)
    • 1 Teaspoon Paprika
    • Salt as required
    • ½ Teaspoon Black Pepper adjust to taste
    • Water as required
    • 2 Teaspoons Sunflower Oil/Vegetable Oil

    For Manchurian

    • 2 Teaspoons Sunflower Oil/Vegetable Oil
    • 40 gms (or) ⅓ cup (or) 1 medium White Onion peeled and chopped finely
    • 1 Teaspoon (or) ½ inch Ginger chopped finely
    • ½ Tablespoon (or) 2 cloves Garlic chopped finely
    • 30 gms (or) 1 small (or) ½ cup Red Onion cut into big cubes
    • 77 gms (or) ½ cup Capsicum (Bell Peppers) cut into big cubes
    • 1 Teaspoon Chilli Sauce
    • 1.5 Teaspoon Tomato Ketchup
    • ½ Teaspoon Vinegar
    • 1 Teaspoon Soy Sauce
    • 1.5 Teaspoon Corn Flour (Corn Starch)
    • ¼ cup Water
    • Spring Onion handful

    Instructions

    To Bake Cauliflower Florets

    • Cut the cauliflower into bite-sized florets discarding the core and leaves.
      1 head (or) 414 gms (or) 3 cups Cauliflower
    • Wash them in tap water and then blanch them in a bowl of boiling water for 15 minutes. Close the bowl with a lid or a plate. 
    • After 15 minutes, take the lid/plate off the bowl, drain the water and let the cauliflower sit in the colander for 5 minutes to remove any remaining water. 
    • Meanwhile, preheat the oven to 200 C (400 F).
    • In a bowl, combine the cornflour, plain flour (all purpose flour), crushed pepper, salt and paprika. 
      90 gms (or) ½ cup Plain Flour (All Purpose Flour), 30 gms (or) 3 Tablespoons Corn Flour (Corn Starch), 1 Teaspoon Paprika, Salt, ½ Teaspoon Black Pepper
    • Pour in a little water and whisk. Add more water gradually when necessary and whisk until you get a smooth lump-free batter.
      Water
    • Dip the cauliflower florets in the batter and place them on a lined baking tray. 
    • Put the baking tray in the oven and bake for 15 minutes. 
    • Take the tray out of the oven, drizzle with oil, flip the florets, put the tray back in the oven and continue baking for another 15 minutes or until the florets are crisp and well cooked.
      2 Teaspoons Sunflower Oil/Vegetable Oil

    To make Manchurian

    • Heat the oil in a pan over medium-low heat.
      2 Teaspoons Sunflower Oil/Vegetable Oil
    • Once the oil is hot, add the onion and sauté for a couple of minutes or until they are soft and translucent. Then sauté the garlic and ginger for a minute.
      40 gms (or) ⅓ cup (or) 1 medium White Onion, 1 Teaspoon (or) ½ inch Ginger, ½ Tablespoon (or) 2 cloves Garlic
    • Now add the bell peppers and red onion cubes and cook for a minute.
      30 gms (or) 1 small (or) ½ cup Red Onion, 77 gms (or) ½ cup Capsicum (Bell Peppers)
    • Add the chilli sauce, tomato ketchup, soy sauce, vinegar and stir well. 
      1 Teaspoon Chilli Sauce, 1.5 Teaspoon Tomato Ketchup, ½ Teaspoon Vinegar, 1 Teaspoon Soy Sauce
    • In a small bowl combine the cornflour and water to make a slurry. 
      1.5 Teaspoon Corn Flour (Corn Starch), ¼ cup Water
    • Stir in the slurry and cook for 2-3 minutes or until the sauce thickens.
    • Now slightly increase the heat and toss baked cauliflower florets until they are well coated with sauce.
    • Finally, add the spring onion and toss. The utterly delicious baked gobi manchurian is ready to enjoy.
      Spring Onion

    Notes

    Ensure the batter is neither too thick nor too watery, it should be of medium consistency so that it coats the cauliflower florets well. 
    Adjust the consistency of the batter by adding more flour if it’s too thin and more water if it’s too thick.
    The water required to make a batter might vary depending on the quality and quantity of the flours so adjust accordingly.
    I haven't added salt to manchurian sauce as the soy sauce, tomato ketchup has added salt and so has the baked cauliflower. However, be mindful if you consider adding salt to the sauce.  
    Keep an eye on the florets while baking as the baking time may vary with different ovens.
    Flip the florets halfway through to ensure even baking.
    A little oil drizzled over florets halfway through baking helps to crisp up the battered florets. 
    Line the baking tray with parchment paper (greaseproof paper) to save time cleaning up the tray as the battered cauliflower could stick to the tray. 
    Cut cauliflower into equal bite-size florets for even baking
     
       

    Nutrition

    Calories: 215kcal | Carbohydrates: 38g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 150mg | Potassium: 501mg | Fiber: 4g | Sugar: 5g | Vitamin A: 121IU | Vitamin C: 70mg | Calcium: 41mg | Iron: 2mg
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