Air fryer recipe · Mains
Air-Fryer Veg Manchurian Balls
Golden vegetable dumplings simmered in a dark, glossy garlic gravy that begs for fried rice.
- 40 minTotal time
- 190°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 50kcal
- 1.5 gprotein
- 10.3 gcarbs
- 0.6 gfat
- 1.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Grated cabbage & carrot2 cups
- Cornflour & maida4 tbsp
- Garlic, finely chopped1.5 tbsp
- Soy sauce2 tbsp
- Green chilli & ginger2 + 1 inch
- Vegetable stock1 cup
Method
Squeeze the veg
Salt the grated cabbage and carrot, rest 5 minutes, then squeeze out the released water as tightly as you can. Pulling out that moisture keeps the balls firm and stops them loosening and falling apart in the basket.
Shape the balls
Mix the squeezed veg with cornflour, maida, pepper and a little ginger-garlic until it just binds into a stiff mix. Roll into tight walnut-sized balls, pressing firmly, so they hold their shape and cook through evenly.
Make the gravy
Fry the garlic, ginger and green chilli, add the soy with a cornflour slurry and the stock, then simmer until glossy and lightly thickened. Season with pepper and cook it just to a coating gravy so it clings to the balls, then keep it warm and ready.
Ready to combine
Hold the gravy warm and glossy beside the fryer, loosening it with a splash of stock if it thickens too much. Keeping it ready lets you drop the balls in at the last moment, so they soak up flavour while their outsides stay firm rather than turning soft.
Air-fry the balls
Brush the balls all over with oil and air fry at 190°C for 15 min, turning once, until evenly browned and firm to the touch. Drop the hot balls into the warm gravy just before serving so they take on flavour while holding their shape, then serve.
