So indulge in these guilt-free baked gobi-manchurians..
Ingredients
Cauliflower - 1 medium sized flower
Ginger-garlic paste - 1 teaspoon
Cornflour - 1/4 cup
Chilli powder - 1 teaspoon
Salt to taste
For the sauce
Onion - 1 small size
Bell Pepper / capsicum - 1
Tomato sauce - 2 tablespoon
Soy sauce - 1 teaspoon
Corn flour - 2 tablespoons
Chilli powder - 1 teaspoon
Ginger-garlic paste - 1 teaspoon
Oil - 2 teaspoons
Salt to taste
Spring onions for garnish
Directions
Cut the cauliflower into smal florets and soak them in hot salt water for about 5 minutes. Drain the water and pat the florets dry. Make a thick batter with the corn flour, chilli powder, ginger-garlic paste, salt and a little water. Coat the florets with the batter and transfer to a baking sheet.
Bake in a preheated oven at 400 degree F for about 30 to 35 minutes until it gets evenly browned. Toss the florets once in the middle while baking.
Meanwhile make the sauce. Chop the onions and pepper. Heat oil in a saucepan and add the onions and ginger-garlic paste and fry till translucent. Add the bell peppers and cook until they become soft. Add the salt, chilli powder, turmeric powder, soy sauce and tomato sauce. Add the corn flour dissolved in a little water. Bring to a boil and simmer until the desired consistency is obtained.
Finally, add the baked cauliflower florets and coat them evenly with the sauce. Garnish with chopped spring onions.
Guilt free baked gobi-manchurians is ready.Serve hot with rice or rotis.
Original deep fried version:here
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I love gobi manchurian, here we don't get them, so have to male them at home. I always do the deep fried version, never done the bake version.
ReplyDeleteBaked manchurian is certainly much healthier than deep fried.Thanks for the recipe,I gonno try it too:)
ReplyDeletesoooperrrrrrr!!! Nice idea Divya... Pramadham... looks perfect & delicious...
ReplyDeleteI also like Chinese food. Baked munchurian is surely a healthier option for the fried ones.
ReplyDeleteam always prefer baked version to deep frying, will try it some time and let you know how it came out..
ReplyDeleteGobi manchurian + fried rice is my fav combination too. I've never tried making GM 'cos of the frying involved. I'm bookmarking this one.:D
ReplyDeleteDivya that sure is a lovely way to make!...
ReplyDeleteDivya, I have some gobi at home and I was seriously thinking of making something like this which was guilt free... but somehow these cauliflowers don't crisp up as much as it would on a stove top, No?
ReplyDeleteI like that it can be baked....I need to stay away from fried foods this month....thanks for a yummy variation.
ReplyDeletetrupti
the spice who loved me
Super... never tried this baked version or even thought of it. it's my fav too..does it come out as crunchy as deep fried ones?
ReplyDeletei love gobi manchurian ... baked version looks very good girl
ReplyDeleteNeat Divya! nice healthy way to prepare manchurian.. will try your way the next time..
ReplyDeletelooks healthy and yummy.
ReplyDeleteanytime ready for healthy version.....baked ones look and taste different from regular one but have to compromise......
ReplyDeleteI've never had this, but I love cauliflower and anything guilt-free :) Yum! I'm starring this to make soon.
ReplyDeleteThat sounds a bit too good to be true. Really? You can bake it with that coating of batter? That's amazing..I'll have to try it out. Thanks for posting.
ReplyDeleteI love chinese foods too...baked manchurian really healthiest than deep fried...looks prefect divya...
ReplyDeleteI love this.. i must give the baked version a shot too..
ReplyDeleteBaked gobi manchurian?! What a great idea! Will have to give this a try. :)
ReplyDeletewow the name itself is so enticing, love to have it.Wonderful.
ReplyDeleteBaked manchurian, that is a great idea! Those cauliflower florets normally take up too much oil to deep fry...
ReplyDeleteLike the healtier version fo gobi manchurian. Will have to give it a try.
ReplyDeleteUmm...gobi manchurian and top of it baked..atleast that will be like guilt free eating ;)...thanks for sharing the wonderful recipes Divya
ReplyDeleteGobi manchurian..I havent come across anyone who doesnt like it!!One of my fave too while ordering fried rice..baked version sounds tempting,I have tried the no fry(shallow fry)method,should try this one next!!
ReplyDeleteI have been waiting to try this recipe myself..gr8 gobi manchurian without all that oil.
ReplyDeleteLove manchurian.. it tastes heavenly with Fried Rice.. Baked definitely sounds Healthy
ReplyDeleteI love gobi manchurian!! baked ones r much healthier...urs look lovely! yummmy post!
ReplyDeleteBaked Gobi manchurian sounds and looks great Divya! Lovely recipe!
ReplyDeletegreat Divya, looks very tasty. I tried baked version once. and all cauliflower stuck in the vessel :((. ur looks very good.
ReplyDeletethat sounds delicious. Will try the baked version soon!
ReplyDeleteWow ........first of all thanks for sharing.I love gobi manchurian but dont eat it often coz its fried.This is such a healthy alternative.Looks great too,Cant say its baked.
ReplyDeleteI too love manchuri's. U baked it - Good Job! Collect your award from http://ramya65.blogspot.com/2008/11/good-job.html!
ReplyDeleteawesome divs!!most of the time even i make baked version..only when guests come i end up frying them :)...both verions are absolutely delicious...gobi manchurian an all time favorite of mine.
ReplyDeleteGobi Manchurian looks divine...
ReplyDeletefirst time here! your blog looks great! the gobi also looks droolworthy....a must try!
ReplyDeleteHealthy and tasty - now that is a rocking combo!!
ReplyDeleteHowdy - i'm writing from Calif. got a couple queries: 1. in US we have corn starch and corn meal. I can't tell which one to use here. The textures are really different and, honestly, cornmeal really attracts bugs, so i only buy it when i know i'm going to use most if not all of the box.
ReplyDeletein British "receipts", it seems pretty clear they mean corn flour to be US corn starch, which is a powdery thickening agent. in Chinese cooking, it's used to dust food before deep frying to make it "velvet", as well as in a thickening slurry. Corn meal is ground dried corn kernals in various coarseness. fine is used to thicken stews, and famously, SW chile. fine and medium are used to make quick breads (corn bread, corn muffins, pone). Coarse is used to make grits, US version of polenta. Also as ball bearings for breadmaking. Can you advise?
2. Ginger-garlic paste? i'm guessing this is a purchased condiment. can i grind equal parts for a substitute?
Appreciate any help. love cauliflower and the seasonings sound faboo! And the name is equally delightful. Thanks for the great pix. keep on cookin'
Superb :) I tried this one and loved the taste. Thanks for the baking cauliflower idea...
ReplyDeleteTried this yesterday... came out great and best of all.. ate guilt free:)) This sure is a keeper ... thanks for the delish recipe!
ReplyDeleteThanks for this wonderful recipe - it was awesome :-)
ReplyDeleteI had to bake for around 40 mins at 400F to get them to be crispy, but yum!
This looks so delicious. I've wanted to try Gobi Manchurian but all the recipes have been deep fried so I have avoided it. Looking foward to trying this!
ReplyDeleteI cant thank u enough for this recipe i am huge fan of gobi manchurian too but i was little afraid to make them often due to the deep frying.. i will try this and let u know how it turns out.
ReplyDeleteThanks a lot once again
It looks so yummy. Thnaks for the recipe.
ReplyDeleteI tried three times, but this wasn't "right."
ReplyDeleteI usually fry stuff at the right temperature such that it gets crispy, but doesn't get oily soggy, but I've cooked for a long time, so my deep frying technique is actually the proper "dry cooking" method.
Healthier? I don't know... I fried an entire cauliflower for this dish, and it only took about 20 grams of oil, after weighing the cooking oil and oil on the draining sheet and papers. Between 5 people, that's about 40 calories of oil... I'll just "pretend" it's "healthier".