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Before you jump to Baked Gobi Manchurian recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got benefit from reading it, now let’s go back to baked gobi manchurian recipe. You can have baked gobi manchurian using 23 ingredients and 3 steps. Here is how you do that.
The ingredients needed to prepare Baked Gobi Manchurian:
- You need For the Cauliflower / Marination
- Take 400 grms Cauliflower – about 400 gms / 1 largish head
- You need Marination:
- Get 4 tsp Besan / Gramflour (you can also substitute with all purpose)
- Provide 1 tsp Cornflou (increase by another ½ tsp if using all purpose flour in place of gramflour)
- Get to taste Salt
- Prepare 1/4 cup Thick Hung yoghurt
- Use as needed Oil (divided use)
- Take 1/2 tbsp Kashmiri Red chilli powder ( you can sub with mild paprika)
- Provide Sauce / stir fry:
- Prepare 2 tsp Oil
- Take 1 Onion large
- Prepare 3 tbsp Minced Spring onions / scallions (white and greens)
- Prepare 1 tbsp Minced garlic
- Get 1/2 tsp Minced ginger
- Take 1/2 tsp Minced green chillies (adjust spice)
- Provide 1 Green pepper / capcsium medium (I used yellow too as I had them on hand)
- You need 1/2 tsp Tomato sauce
- Take 1/2 tsp Schezwan sauce
- Take 1/2 tsp Vinegar
- Provide 1/2 tsp Brown sugar
- Take Ingridients for topping:
- Prepare as needed Finely chopped scallions / spring onion greens
Steps to make Baked Gobi Manchurian:
- 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.
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