Air fryer recipe · Mains
Dry Gobi Manchurian
Cauliflower florets crisp up light in the air fryer, then get tossed in a sticky, spicy garlic Manchurian coat. No gravy, all crunch.
- 26 minTotal time
- 195°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 65kcal
- 2.7 gprotein
- 13.8 gcarbs
- 0.3 gfat
- 2.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- cauliflower1 medium head, florets
- cornflour4 tbsp
- all-purpose flour2 tbsp
- garlic6 cloves, minced
- ginger1 inch, minced
- green chilli2, chopped
- soy sauce1.5 tbsp
- tomato ketchup2 tbsp
- vinegar1 tsp
- spring onion3 tbsp, chopped
Method
Make the batter
Mix the cornflour, all-purpose flour, a splash of water, salt and pepper into a thick batter. Dip the cauliflower florets and coat them well. A thick batter clings evenly and fries into a crisp shell.
First air-fry
Shake off the extra batter and arrange the florets in a single layer, then air fry at 195°C for 12 min, shaking twice, until pale gold and firm. Draining the excess keeps the coating crisp, not gummy.
Make the coat
Stir the garlic, ginger, green chilli, soy sauce, ketchup and vinegar into a thick, glossy paste in a large bowl. Keeping it water-free means the sauce clings to the florets instead of pooling at the bottom.
Toss and finish
Add the crisped florets to the bowl and toss until coated. Air fry at 195°C for 5 min, shaking once, until the coating tightens and chars lightly at the edges. Top with spring onion and serve dry and hot.
