Gobi Manchurian is an Indo-Chinese fusion which probably had its origins in the street food carts of India. So much so that some people actually don’t prefer the Authentic Chinese served at fine dine restaurants. Be it as it may, each of these dishes are favourites amongst kids and adults alike. I made this for a kids’ party and served it along with Hakka Noodles. I had made another low cal version of Veg Manchurian (with gravy) earlier.
Being baked, this was definitely guilt free than the original deep fried version. My elder one tasted a piece before the party, and sweetly told me to click a pic of the dish before it disappeared. Am so glad I did so, for the Kids truly relished it, and the older ones especially kept coming back for seconds.
Hope you enjoyed this week's series of Kids Delight - Party Pleasers theme with this Baked Gobi Manchurian, Almond Meal - Oats - Honey Muffins & Tri bell-Pepper Toast for Blogging Marathon.
Stay tuned for another theme next week :) Till then, enjoy this Baked and guiltfree version :D
If you are a fan of this Indo-Chinese version, do give it a try, and it would be a hit at home.
What other similar dishes do you relish? I am keen to know…
Prep time : 15 mins, bake time : 15-20 mins , Cook time : 15 mins
Serves : 6 kids or 3-4 adults.
Cuisine : Indo Chinese, course : Starters / snacks / appetisers
Spice level : Medium to high
For the Cauliflower / Marinade:
- Cauliflower – about 400 gms / 1 largish head
- Besan / Gramflour – 4 TBSP (you can also substitute with all purpose)
- Cornflour –1 tsp (increase by another ½ tsp if using all purpose flour in place of gramflour)
- Salt – to taste
- Thick Hung yoghurt – ¼ cup
- Oil – 3 TBSP + 1 tsp (divided use)
- Kashmiri Red chilli powder – ½ TBSP (you can sub with mild paprika)
Sauce / stir fry:
- Oil – 2 tsp
- Onions – 1 large
- Minced Spring onions / scallions (white and greens) – 3 TBSP
- Minced garlic – 1 tbsp
- Minced ginger – ½ tsp
- Minced green chillies – ½ tsp (adjust spice)
- Green pepper / capcsium – 1 medium ( I used yellow too as I had them on hand)
- Tomato sauce – ½ tsp
- Schezwan sauce – ½ tsp
- Vinegar – ½ tsp
- Brown sugar – ½ tsp
- Finely chopped scallions / spring onion greens
- wash and cut the cauliflower into bite sized florets and blanch it with a pinch of salt for 1-2 mins.
- Drain thoroughly and dab with kitchen towels (don’t skip this step).
- Mix all the ingredients for marination. Add the blanched florets, oil and rest of spices and mix well. Let it marinate (covered) for 15-20 mins.
- Towards the end of the marination, preheat oven to 200 C and line a baking tray.
- Arrange the soaked florets without overlapping. (Make sure to shake off any excess liquid before placing in the tray). Baste them with ½ tsp Oil.
- Bake for 12-15 mins (shaking them midway , turning them over and basting them with 1/2 tsp more oil). Let them cool on a wire rack.
- (( Oven temperatures may vary – you need your florets to be 85% cooked, with a slight crunch)
- In a pan, heat oil. Saute onions, garlic and ginger. Add the spring onions, peppers and toss once more. Now add all the sauces, sugar and vinegar. Add the baked florets and toss nicely till well coated.
- After 1-2 mins, serve immediately topped with spring onion greens.