For those who are not really aware of Indian culinary, Gobi Manchurian is the result of adaptation of Chinese cooking and seasoning techniques to suit Indian Tastes. This dish is made of cauliflowers but cooked with Chinese and Indian seasonings. Its taste can vary from mild spicy to hot and fiery based on personal preference. Gobi Manchurian is served as an appetizer, as a snack with beer or as an accompanying dish to mains.
It is a very popular fried dish in India. But it can be made both dry or with gravy. I have prepared the dried version here.
Yet, it is possible to bake Gobi Manchurian. In fact, a lot of food that requires frying can be baked. I attempted this because firstly Anand, my husband, is a health freak so we don't do a lot of deep frying at home. Secondly, I came across another Chef ( I don't want to mention names here) in Google+ who actually deep fried the cauliflower florets twice to make it crispier!! Found it so alarming. What hazardous health is she putting herself, her family and not to mention her followers to!! Of course, if you have an Air Fryer, that makes it all easier since it doesn't require any oil.
Ingredients (serves 3-4 as a side dish)
1 medium cauliflower, cut into small sized florets
3/4 cup whole wheat flour
1 tbsp cornstarch
1 tsp ginger garlic paste
Salt to season
1 chopped chilli ( reduce if you prefer less spicy)
1 medium onion chopped finely
1 more tsp ginger garlic paste
1 tbsp light soy sauce
2-3 tbsp tomato ketchup ( make sure it doesn't hv High Fructose Corn Syrup - see my post on the dangers of HFCS in Wellness Tip Of The Day )
2 tbsp good quality veg oil
chopped coriander leaves for garnishing
Preheat the oven to 425 deg F ( 220 deg C) and prepare two baking trays. Spray cooking spray or apply veg oil on them and set aside.
Mix the whole wheat flour, ginger garlic paste, cornstarch and salt in a mixing bowl. Watch out for the salt because you will be adding light soy sauce later!
Dredge the florets in this mix and place it on the baking tray. Bake for 25 mins or until cauliflower florets are browned and cooked.
Remove from oven and let it cool.
Pour the oil in a saucepan and fry chopped chilli and onion till light brown.
Then add in the ginger garlic paste and fry further.
In the meantime, mix the soy sauce and tomato ketchup in a separate bowl.
Pour this mix into sauce pan and let it simmer for 2 minutes.
The baked florets will stick to the tray. Scrape all of them and then add them to the saucepan.
Let the seasonings coat the florets for a few minutes.
Serve hot with any Indian dishes garnished with coriander leaves or as a snack.
Do post comments or pictures if you hv tried the recipes:))