Air Fryer Gobi (Cauliflower) Manchurian Recipe
A healthier take on the classic Indo-Chinese favorite, this crispy Air Fryer Gobi Manchurian delivers all the crunch without deep frying!
Equipment
- Air Fryer
- Skillet
- Fine Hole Grater
Ingredients
For the Cauliflower Batter
- 1 tsp fresh ginger finely grated
- 1 tsp fresh garlic finely grated
- ¼ cup gluten-free all-purpose flour
- ¼ cup cornstarch
- ½ tsp pink salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp red chili powder
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ cup warm water
- 2 cups small cauliflower florets washed and dried
- ½ cup white cabbage finely shredded
- ½ cup carrots finely shredded
For the Manchurian Sauce
- 1 tbsp avocado oil
- ½ large white onion cut into slices
- 1 tsp fresh garlic finely grated
- 1 tsp fresh ginger finely grated
- 2 tbsp tamari
- 1 tbsp tomato pasta sauce
- 1 tsp apple cider vinegar
- ½ tsp sambal oelek (red chili paste)
- ½ tsp xylitol
- 1 tsp cornstarch mixed with 2 tbsp warm water
- fresh coriander chopped, for garnish
Instructions
- In a bowl, mix together all the ingredients up to right before the cauliflower. Slowly add water to make a smooth batter. It should be thick enough to coat the florets.
- Set the air fryer to 375 degrees F. Dip each cauliflower floret into the batter and place it in the air fryer basket. Air fry for 16-18 minutes, shaking the basket halfway through, until golden and crispy.
- Heat the oil in a skillet. Add onion, garlic and ginger. Sauté for a minute, then add in the remaining ingredients for the sauce (except the coriander). Make sure the cornstarch is pre-mixed with the water before adding in.
- Cook the sauce for a couple minutes until thicker. Once the cauliflower is done, add it to the pan and toss until well coated.
- Remove from the heat. Sprinkle coriander on top and serve hot as an appetizer or with fried rice!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to three days.