Gobi Manchurian Recipe: Air Fry and Deep Fry Methods
183kcal
Equipment
- an air fryer or deep fryer
- a saucepan
- a pair or kitchen tongs
- a spatula
Ingredients
- ¾ pound cauliflower (cut into medium-sized bite-sized pieces)
Gobi Manchurian Batter
- ½ cup all-purpose flour
- ¼ cup corn starch
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ⅛ teaspoon Indian red chili powder or cayenne pepper (use less or skip for milder taste)
Gobi Manchurian Gravy
- 1½ tablespoons neutral oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- ½ cup chopped green onion
- 1 jalapeño (remove seeds and chop) or use 3 tablespoons of chopped green bell pepper for milder taste.
- 3 tablespoons tomato ketchup
- 2-3 teaspoons apple cider vinegar or rice wine vinegar (depending on your desired level of tanginess)
- 1 tablespoon low-sodium soy sauce
- ½ teaspoon white sugar (or more to taste)
- ½ tablespoon sriracha or red sauce
- ⅙ teaspoon Indian red chili powder or cayenne pepper (use less or skip for milder taste)
- salt and black pepper (to taste)
Method
- Blanch the cauliflower florets in boiling salted water for 1-2 minutes, then quickly transfer them to ice water to cool. Drain and pat the florets really dry with paper towels.
- In a saucepan over high heat, preheat oil. Sauté garlic and ginger until fragrant. Add green onion and jalapeño, stir for 2 minutes. Stir in ketchup, vinegar, soy sauce, sriracha, sugar, chili powder, and ¼ cup of water. Simmer until gravy thickens over medium-high heat. Season with salt and black pepper to taste.
- Air Fryer Method: Preheat the air fryer to 390°F.Or Deep Frying Method: Preheat the fryer oil to 375°F
- In a bowl, combine cornstarch, all-purpose flour, ½ teaspoon of salt, ½ teaspoon of black pepper, and ⅛ teaspoon of chili powder. Stir to combine.
- Slowly add ½ cup of cold water to the mixture, stirring until you achieve a smooth batter. Add more water if necessary.
- Dip each cauliflower floret into the batter, allowing any excess to drip off.
- Air Fryer Method: Grease the air fryer crisper/tray with oil. In batches, place the battered cauliflower florets in a single layer then spray them with oil. Air fry cauliflower for 15 minutes, flipping halfway for crispiness.Or Deep Frying Method: In batches, deep fry cauliflower for about 4 minutes or until crispy and golden brown.
- In a bowl, toss fried cauliflower with gravy until fully coated, then serve right away.
Nutrition
Calories183kcalCarbohydrates29gProtein4gFat6gSaturated Fat1gPolyunsaturated Fat2gMonounsaturated Fat2gSodium610mgPotassium379mgFiber3gSugar5gVitamin A285IUVitamin C50mgCalcium39mgIron1mg
Notes
1. Adjusting the Spice Level: If you're uncertain about the level of spiciness you desire for your Gobi Manchurian, consider skipping the red chili powder and substituting the green chili with green bell pepper. This allows you to customize the heat according to your taste preferences.
2. Batter Consistency: Pay attention to the consistency of the batter you create for coating the cauliflower. It should be smooth and thick enough to adhere to the florets but not so thick that it forms a clumpy coating.
3. Blanching Cauliflower: Ensure not to over-blanch the cauliflower. Quick blanch the cauliflower florets for approximately 1-2 minutes (adjusting for the floret size) until they slightly soften. This step also helps to maintain the right texture.
4. Draining Cauliflower: Ensure you drain the cauliflower florets and eliminate any extra moisture using clean paper towels or kitchen towels.
5. Storage. When stored correctly, cooked Gobi Manchurian can remain fresh in the fridge for 3-5 days or in the freezer for up to 5 months.