Yesterday I shared Chilli Garlic Fried Rice recipe and on the side, I made this Low Calorie Gobi Manchurian which is a copy-cat version of my Low Calorie Mushroom Manchurian. There are two types of side dishes that I make along with my fried rice recipes – Manchurian or chilli. For both the recipe variations, I have stopped deep-frying and started using my oven since a couple of years. Every time I serve low calorie mushroom Manchurian or low calorie baby corn chilli, it is practically impossible to spot any differences between the deep-fried and oven made versions. It works really well, sometimes better than the deep-fried version. For someone like me who hates deep-frying, this process is such a boon. And totally oil-free and light Gobi Manchurian Dry.
There are two versions of Manchurian – the one that is slightly mushy, with a lot of sweet spicy sauce and the other one is the dry version with crispy crunchy vegetable. I love the dry version and except for rare occasions (like this Egg Manchurian), I always make the dry version. This Low Calorie Gobi Manchurian can be served as a side dish for Fried Rice and Noodles, but it works really well as a quick starter/appetizer too.
I keep the spices and sauces to a minimum when making this Gobi Manchurian Dry. In the batter to coat the cauliflower florets, I add red chilli powder and ginger garlic paste. I let the florets soak in the floury batter for 15-20 mins before baking in the oven for the first 20 mins. At this stage, I coat the half cooked florets with a teaspoon or two of oil and continue baking them for another 20 mins. Yes, you need to plan ahead to make this Low Calorie Manchurian recipe but I can assure you that it is well worth your patience. As the cauliflower florets are crispy and golden brown, I toss them along with crunchy onions, green bell peppers and lots of garlic! With a dash of tomato ketchup, soy sauce & black pepper powder, you are now ready to add the golden cauliflower. Garnish with spring onions/ coriander leaves and you are done!
📖 Recipe
First blanch the cauliflower florets with enough salt, drain off the water and cool down the florets.
In a mixing bowl add cauliflower florets, ¼ cup all purpose flour, 2 tablespoon corn flour, salt as needed, ½ teaspoon red chilli powder and ½ teaspoon ginger garlic paste.
Add water little by little and mix every thing together until the florets are coated well in the batter. Let it rest for 15-20 mins.
Meanwhile preheat the oven at 200°C and line a baking tray. Place the prepared cauliflower florets on the baking tray.
Bake for 20 mins at 180°C until the bottioms have firmed up. Remove the tray, drizzle 1-2 teaspoon of oil and give the florets a good mix.
Spread them again and bake for another 15-20 mins until they are crispy and golden brown. Remove from oven.
Heat a pan with 2 teaspoon Sesame/Gingelly Oil. Add 6-8 finely chopped garlic cloves.
Next add 1 cubed medium onion and 1 cubed small green capsicum. Fry for 2-3 mins on medium flame.
Now add ½ teaspoon black pepper powder, 1 tablespoon tomato ketchup, ½ teaspoon sugar and 1 teaspoon soy sauce. If needed, add salt.
Give it a good stir and quickly add the golden cauliflower.
Mix well so that the florets are coated with sauces. If needed, add a tablespoon of water.
Garnish with finely chopped spring onions/coriander leaves. Remove from heat.
Serve hot immediately! Works well as a side dish for Chilli Garlic Fried Rice or Veg Fried Rice or Noodles.
Adjust spices as per preference. You can also deep fry the cauliflower instead of baking them in the oven.
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