Air-Fried Gobi Manchurian is a delightful and vegetarian Indo-Chinese dish that combines crispy cauliflower florets with a flavorful sauce. To prepare this dish for two, start by making a simple batter using all-purpose flour, corn flour, Kashmiri red chili powder, salt, ginger paste, and garlic paste. Dip cauliflower florets into this batter, ensuring they are well-coated, and air fry them at 400°F for 12 minutes, flipping halfway through for an even crispiness.
While the cauliflower is air frying, whip up the savory sauce by combining soy sauce, tomato ketchup, red chili sauce, vinegar, corn starch, black pepper powder, and water. This creates a perfect blend of sweet, tangy, and spicy flavors that will coat the cauliflower beautifully. In a pan, sauté diced onions, mixed bell peppers, green onions (white part), and a slit green chili until they are tender yet crisp. Pour in the prepared sauce, stirring continuously until it thickens and envelops the vegetables in a luscious coating.
Once the air-fried cauliflower is ready, toss it gently in the sauce-infused vegetable mixture. The result is a mouthwatering dish that boasts the perfect balance of crispy cauliflower and a delectable, aromatic sauce. Garnish with the green part of the chopped green onions for a final touch. This recipe offers a convenient twist on the classic Gobi Manchurian, utilizing the air fryer for a healthier option without sacrificing flavor. The dish is not only quick to prepare but also delivers a satisfying combination of textures and tastes, making it an ideal choice for a delicious and fuss-free meal for two. Enjoy the crispy goodness of the air-fried Gobi Manchurian, perfect for any occasion!
Gobi Manchurian (crispy & air-fried)
Ingredients
For Batter:
- 1/2 cup all-purpose flour
- 1 tbsp corn flour
- 1 tsp Kashmiri red chili powder
- 1/2 tsp salt
- 1/2 tsp ginger paste
- 1/2 tsp garlic paste
- Water as required
- 2 cups cleaned cauliflower florets
- Oil for spraying
For Sauce:
- 2 tbsp soy sauce
- 2 tbsp tomato ketchup
- 1 tbsp red chili sauce
- 1 tbsp vinegar
- 1/2 tbsp corn starch
- 1 tsp black pepper powder
- 2 to 3 tbsp water
Other Ingredients:
- 1 tbsp oil
- 1/2 onion diced
- 1/2 bell pepper diced (mixed colors)
- 2 green onions diced (white part)
- 1 green chili slit
- Prepared sauce
- Air-fried gobi
- Green onion green part chopped
Instructions
- Preheat the air fryer to 400°F (200°C).
- In a bowl, combine all-purpose flour, corn flour, Kashmiri red chili powder, salt, ginger paste, garlic paste, and enough water to make a thick batter.
- Dip each cauliflower floret into the batter, ensuring they are well-coated. Place them in the air fryer basket, ensuring they are not touching each other.
- Spray the coated cauliflower with oil. Air fry for 12 minutes at 400°F, flipping the florets halfway through to ensure even cooking. The gobi should be crispy and golden brown.
- While the gobi is air frying, prepare the sauce. In a bowl, mix soy sauce, tomato ketchup, red chili sauce, vinegar, corn starch, black pepper powder, and water. Stir well to form a smooth sauce.
- Heat oil in a pan over medium heat. Add diced onions, bell peppers, white part of the green onions, and slit green chili. Sauté until the vegetables are slightly tender but still crisp.
- Pour the prepared sauce into the pan and stir continuously until the sauce thickens and coats the vegetables evenly.
- Add the air-fried gobi to the pan, tossing gently to coat the cauliflower in the sauce.
- Garnish with chopped green onions (green part) and serve hot.
