Baked Gobi Manchurian
A healthier, oven-roasted version of the classic Indo-Chinese street food featuring crispy cauliflower florets tossed in a spicy, tangy sauce.
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Ingredients
- 1 large head Cauliflower florets
- 1/2 cup Cornstarch
- 1/4 cup All-purpose flour
- 2 tablespoons Soy sauce
- 1 tablespoon Chili sauce
- 2 tablespoons Tomato ketchup
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Vegetable oil
- 2 pieces Green chilies, slit(optional)
- 1/4 cup Spring onions, chopped
- 1 teaspoon Vinegar
- 1/2 teaspoon Black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
In a large bowl, whisk together cornstarch, flour, ginger-garlic paste, salt, pepper, and enough water to make a thick, smooth batter.
- 3
Dip each cauliflower floret into the batter to coat evenly, then place them in a single layer on the prepared baking sheet.
- 4
Bake for 25-30 minutes, flipping halfway through, until the cauliflower is golden brown and crispy.
- 5
While the cauliflower bakes, heat oil in a pan and sauté the green chilies and half of the spring onions for 1 minute.
- 6
Add the soy sauce, chili sauce, ketchup, and vinegar to the pan, stirring on low heat until the sauce thickens slightly.
- 7
Toss the baked cauliflower florets into the sauce until well-coated, ensuring they stay crisp.
- 8
Garnish with the remaining spring onions and serve immediately while hot.
Nutrition per Serving
210
Calories
5g
Protein
32g
Carbs
8g
Fat
4g
Fiber
7g
Sugar
850mg
Sodium
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