Gobhi Manchurian

I have not met anyone who doesn’t like Manchurian. When my husband and I were dating, we used to go to the same Chinese restaurant every week and order the same thing every time – Noodles with Manchurian. Back then, we were not even aware of other Chinese cuisines. Even during the Shaadi season, I always used to be excited about noodles and Manchurian. How about you?

Making that classic mix veg Manchurian gets quite cumbersome at times. For that, we have a solution – crispy, tasty Gobhi Manchurian. It is so easy to make and you get that similar feel of Manchurian. You can make it a little saucy and enjoy it with noodles or make it dry and enjoy as a starter. Or if you want to experiment more, you can even make wraps from these. It tastes really good. Just add some green chutney and some raw onions and noodles along with that. Yummm Meeee 😀

Not Fried but Baked

If you have been following my recipes for a while, you know I avoid deep frying as much as I can. Jatin loves Gobhi Manchurian and when I saw its recipe online, it was deep-fried, and if you want it to be extra crispy, deep fry twice. Oh boy. I decided to make the baked version of the same which doesn’t require any oil at all. Still quite crispy. That’s why I just love my oven. Greatest kitchen invention of all times 🙂 Isn’t it?

And did I tell you that this gobhi Manchurian recipe is quite healthy too? Not just because, I baked the cauliflowers but also the coating is made of whole wheat flour and not refined flour & that’s what I call, the cherry on the cake.

If you are in a hurry, watch the video instead.

How to make the baked cauliflower crispy?

To be honest, you can’t expect cauliflower to be extra crispy and crunchy since it contains a lot of moisture. But with the right techniques, you can manage to get crispy results.

1. Cutting the cauliflower florets: To get crispy results, make sure that the size of florets is small – around 1-inch piece. If it is bigger in size, it would take longer to cook, and cooking cauliflower for long makes it more mushy and soft. Another point to keep in mind is that do not cut the stem from the center of the florets. That opens the gates of moisture and prevents it from getting crispy. Try and take out the florets as a whole. Whole but small. Also, try to cut out as much stem as possible since it doesn’t crisp up.
2. Coating: Do not put a thick layer of coating because then you will get the taste of flour in the bites. I tried different variations of coatings and one that gives the best result is with the bread crumbs. And make sure you are using roasted bread crumbs, which makes the bite even more crispy. You can use whole wheat flour, all-purpose flour, cornmeal, or rice flour. Corn starch is important with these flours because that helps in making it crispy.
3. Temperature: I baked it at 180 degrees celsius, top-bottom setting, for 40 minutes. That gives them enough time to get well cooked from the inside and crispy from the outside. If you keep a higher temperature, the coating will get crispy fast but the inside won’t be cooked enough.

If you will keep these points in mind, you will have an amazing experience with this recipe. Check out the ingredients below and the method and cook it right away. If you enjoyed the recipe, do share the photos on instagram and tag us too @marriedfriends.

Love from us.