Low Sodium Gobi Manchurian
Discover the irresistible flavors of Low Sodium Gobi Manchurian, a healthier take on the beloved Indo-Chinese classic! This recipe features golden, crispy cauliflower florets coated in a zesty, low-sodium sauce made with vibrant red bell peppers, aromatic garlic, ginger, and a splash of low-sodium soy sauce. Perfectly balanced with a hint of heat from green chilies and a touch of tang from white vinegar, this dish is a guilt-free indulgence for anyone watching their sodium intake. Serve this flavorful appetizer as a crowd-pleasing starter or pair it with fried rice for a wholesome meal. Packed with bold flavors and easy to make, this recipe is ideal for health-conscious food lovers looking to enjoy their favorite Asian-inspired dishes without compromise.
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Recipe Information
Ingredients
- 1 medium head Cauliflower
- 0.5 cup All-purpose flour
- 0.25 cup Cornstarch
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.75 cup Water
- 0.5 cup Vegetable oil
- 6 cloves Garlic
- 1 inch piece Ginger
- 2 medium Green chili
- 1 medium Red bell pepper
- 4 stalks Green onions
- 3 tablespoons Low sodium soy sauce
- 2 tablespoons Tomato ketchup
- 2 tablespoons White vinegar
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 0.5 teaspoon Ground coriander
- 0.5 teaspoon Red chili powder
Instructions
Cut the cauliflower into bite-sized florets and wash thoroughly.
In a mixing bowl, combine all-purpose flour, 1/4 cup of cornstarch, baking powder, black pepper, and garlic powder. Gradually add 3/4 cup of water to form a smooth batter.
Heat 1/2 cup of vegetable oil in a pan over medium heat.
Dip each cauliflower floret into the batter. Ensure each piece is well coated, then carefully place them into the hot oil.
Fry until the florets are golden brown and crispy, about 4-5 minutes on each side. Remove and drain on paper towels.
For the sauce, finely chop the garlic and ginger, and thinly slice the green chilies. Cut the red bell pepper into strips and chop the green onions, separating the white and green parts.
Heat a tablespoon of oil in a large pan over medium-high heat. Add garlic, ginger, and green chilies. Sauté until aromatic, about 1-2 minutes.
Add the red bell pepper and the white part of the green onions. Stir-fry for another 2 minutes.
In a small bowl, mix low sodium soy sauce, tomato ketchup, and white vinegar. Pour this mixture into the pan and stir well.
Mix 1 tablespoon of cornstarch with 3 tablespoons of water to make a slurry. Add this to the pan, stirring continuously, until the sauce thickens.
Season with ground coriander and red chili powder. Adjust the seasoning according to taste.
Add the fried cauliflower florets to the sauce, tossing well to ensure each floret is coated.
Garnish with the green parts of the green onions before serving.
Serve hot as an appetizer or alongside a main dish.
Nutrition Facts
Calories |
1516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2994 mg | 130% | |
| Total Carbohydrate | 129.2 g | 47% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 25.0 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2378 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
