Air-Fried Gobi Manchurian: A Quick, Crispy Delight

Gobi Manchurian is a popular Indo-Chinese dish, often served as street food. It is typically made by deep-frying cauliflower florets coated in a spiced batter, which are then tossed in a tangy, spicy, and slightly sweet sauce. However, this recipe can be adapted to be healthier by using an air fryer or oven-baking the cauliflower instead of deep-frying it. This reduces the amount of oil and calories in the dish without compromising on taste or texture. The air-fried cauliflower florets are crispy on the outside and melt-in-the-mouth tender on the inside, making them a perfect appetiser or main course.

Preparing the cauliflower

Cut the cauliflower:

Start by cutting the cauliflower into small, bite-sized florets. The size of the florets is important as you want them to be easy to cook, coat in batter, and eat. Aim for uniform, nugget-sized pieces.

Clean the cauliflower:

Once cut, clean the cauliflower florets by soaking them in salt water for about 10-15 minutes. This step will help remove any dirt or bugs that may be present. After soaking, drain the water and pat the florets dry with a paper towel, or let them air dry.

Prepare the batter:

In a large bowl, combine the dry ingredients for the batter: all-purpose flour, corn flour/corn starch, salt, and pepper. You can also add spices like red chili powder, cumin powder, and coriander powder for extra flavor. Mix these ingredients well. Then, slowly add water and whisk until you have a smooth batter. The batter should not be too thick or too thin, so adjust the amount of water accordingly.

Coat the cauliflower:

Now, take each cauliflower floret and dunk it into the batter, ensuring that it is fully coated. One method is to dip the florets into the batter, while another approach is to place the florets in a large bowl and pour the batter over them, tossing to coat. You can use your fingers or a sieve to remove any excess batter.

Air fry the cauliflower:

Preheat your air fryer to between 350-400°F (about 185-200°C). Lightly spray the air fryer basket with oil to prevent sticking. Place the battered cauliflower florets in a single layer in the basket, ensuring they do not touch each other. You may need to cook the cauliflower in batches depending on the size of your air fryer. Lightly spray or brush the florets with oil.

Air fry the cauliflower for about 10-14 minutes at this temperature. Halfway through the cooking time, shake the basket or turn the florets to ensure even cooking. The cauliflower is done when it is golden brown and crispy.

And there you have it! Crispy, golden, air-fried cauliflower florets, ready to be tossed in a delicious Manchurian sauce.

Making the batter

To make the batter for the gobi manchurian, you will need cornflour/corn starch, plain flour, rice flour, red lentil flour, or chickpea flour. You can also add spices such as garlic powder, red chilli powder, salt, and pepper to taste.

Mix the dry ingredients together in a bowl and then slowly add water to create a thick slurry or batter. You want the batter to be thick enough to coat the florets well. You can also add a little oil to the batter.

Once you have your batter, dip the cauliflower florets into it, shaking off any excess. You can also sprinkle the dry ingredients over the washed cauliflower and then add a little oil and mix well. This method reduces the risk of the batter being too thick or too thin and keeps the cauliflower crispy.

Air-frying the florets

Step 1: Prepare the cauliflower

Start by cutting the head of a cauliflower into small or medium-sized florets. The size of the florets will determine the cooking time, so bear this in mind when cutting them. It's also important to ensure your cauliflower is dry before placing it in the air fryer, otherwise, it will steam rather than air fry.

Step 2: Make the batter

In a large bowl, add the washed cauliflower florets and sprinkle over a mix of rice flour and corn starch. You can also add in a little oil, salt, and pepper. Toss the florets in the mixture until they are well coated.

Step 3: Preheat the air fryer

Preheat your air fryer to between 350F and 400F. This should take around 3-5 minutes.

Step 4: Place the florets in the air fryer

Transfer the coated florets to the air fryer basket, ensuring they are in a single layer. Brush or spray the florets with oil.

Step 5: Air fry!

Air fry the florets for 10-14 minutes at the desired temperature, shaking or turning them halfway through to ensure even cooking. You'll know they're done when they're golden brown and crispy.

Tips:

• If you don't want to make a batter, you can simply toss the washed florets in a tray of corn starch and seasoning.
• If you're gluten-intolerant, switch out the plain flour with rice flour or gluten-free flour.
• Don't overcook the cauliflower when blanching or parboiling it.
• Use red lentil flour in the batter for extra crispiness.
• If you like your food spicy, add red chili powder or chili flakes to the batter.

And there you have it! Crispy, golden, air-fried cauliflower florets, ready to be tossed in a delicious manchurian sauce.

Making the sauce

To make the sauce for your gobi manchurian in an air fryer, you will need the following ingredients:

• Soy sauce
• Onion
• Garlic
• Ginger
• Green chilli
• Green pepper
• Tomato ketchup
• Red chilli sauce or hot sauce
• Corn starch
• Water
• Sesame oil
• Spring onion
• Celery
• Salt
• Sugar

Start by heating up some oil in a pan. When the oil is hot enough, add the spring onion, followed by the ginger, garlic, and celery. Add salt, and sauté all the ingredients until the oil separates.

In the meantime, mix the corn starch with water and keep it aside. Then, add the tomato sauce, chilli sauce, and soy sauce to the pan. Cook for another minute.

Add the corn starch mixture to the sauce and cook for another minute. Turn off the stove and keep the sauce aside. This sauce should be on the thicker side. If it is too thick, you can add a couple of spoons of water to thin it down.

If you prefer a thinner sauce, you can add a bit more water to make a gravy. Place the fried cauliflower dumplings in a serving bowl and pour the sauce over them, ensuring they are completely covered. Garnish with chopped spring onion greens and serve warm, with noodles or rice.

Alternatively, you can mix the cauliflower florets with the sauce in the pan and serve immediately.

Serving suggestions

Gobi Manchurian is a versatile dish that can be served as an appetizer, main course, or side dish. Here are some serving suggestions to elevate your dining experience:

• Rice: Gobi Manchurian pairs well with rice, including plain white rice, fried rice, Schezwan fried rice, and Burnt Garlic Fried Rice. It adds a spicy and tangy kick to your meal.
• Noodles: Try serving Gobi Manchurian with Indo-Chinese Veg Noodles, Vegetable Fried Rice, Hakka Noodles, or Chowmein. The combination of noodles and the crispy, saucy cauliflower florets creates a delightful contrast in textures and flavours.
• Appetizer: If you're serving Gobi Manchurian as an appetizer or starter, you can offer it with a dipping sauce on the side, such as tomato ketchup. It's an excellent way to whet your guests' appetites before the main course.
• Vegetables: To make your meal more nutritious and colourful, serve Gobi Manchurian with a side of stir-fried or steamed vegetables. This could include broccoli, carrots, bell peppers, or your choice of seasonal veggies.
• Protein: For a heartier meal, consider adding a protein source such as tofu, seitan, or grilled chicken. This transforms Gobi Manchurian into a well-rounded and satisfying main course.
• Condiments: Enhance the flavour of your Gobi Manchurian by serving it with a variety of condiments, such as chutneys, relishes, or pickled vegetables. These condiments can add a burst of flavour and complement the spices in the dish.

Feel free to experiment with different serving combinations to find your favourite way to enjoy Gobi Manchurian!

Frequently asked questions