Air fryer recipe · Starters
Air-Fryer Gobi Manchurian Dry
Crisp cauliflower florets tossed in a glossy, spicy soy-garlic glaze that clings to every nook.
- 35 minTotal time
- 200°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 60kcal
- 2.2 gprotein
- 12.9 gcarbs
- 0.3 gfat
- 1.4 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cauliflower florets300 g
- Cornflour & maida mix5 tbsp
- Soy sauce2 tbsp
- Garlic, minced1 tbsp
- Green chillies & spring onion3 + handful
- Red chilli sauce1.5 tbsp
Method
Blanch the florets
Drop the cauliflower into salted boiling water for two minutes, then drain well and pat completely dry. This softens the core so the centre cooks through before the coating burns, and drying keeps the coat from turning slack.
Make the batter coat
Whisk the cornflour and maida mix with a pinch of salt, pepper and just enough water to form a thick, clingy paste. Roll each floret so it is evenly cloaked but not dripping, since a thin even coat crisps into a shell while pooled batter stays doughy.
Cook the sauce base
In a wok heat a little oil, sizzle the garlic and green chillies, then stir in the soy and red chilli sauce with a splash of water. Let it bubble into a thick, clingy glaze and keep it ready, so it wraps the florets without thinning into a puddle.
Ready the greens
Chop the spring onion greens and keep them ready to fold in at the very end, and hold the sauce warm beside the fryer. Adding the greens right at the finish keeps them fresh and bright green rather than wilted and dull from sitting in the heat.
Air-fry the florets
Arrange the coated florets in a single layer, mist with oil, and air-fry at 200C for 16 minutes, shaking the basket twice, until deep golden and crisp. Tip them into the warm sauce, toss quickly so they stay crunchy, fold in the spring onion greens and serve.
