Gobi Manchurian is an all-time favorite Indo-Chinese style street food. Using an air fryer to fry the cauliflower is a guilt-free way to indulge often.
If there is one recipe that my boys ask me to make over and over again, now it would be this Cauliflower Manchurian. It is so exciting to see that my boys share the same love as me.
Growing up and to this time, I love cauliflower manchurian. In fact, I have lost count of how often I have ordered it in restaurants and enjoyed it. Living in a different country, we don’t get the opportunity to eat Gobhi Manchurian outside that often. So I started making it at home.
Trust me, these tastes are so much more delicious than the restaurant ones. The only thing that I worry about making often is the deep frying of the cauliflower florets. It is a high-calorie recipe when made the traditional way.
Can I use an Air Fryer to make Cauliflower Manchurian?
To solve the problem of deep frying the cauliflower florets, the air fryer came to the rescue. In fact, one of the recipes that I really wanted to try in my air fryer is this recipe. It turned out to be a super hit.
From now on I will be using my Air Fryer whenever I make Cauliflower fritters for this recipe. It was super simple, and it worked like a charm. Now I can eat this as often as I want without the guilt of deep frying.
This dish became very famous in India during my college days. Gobhi Manchurian is not only available as street food but also can be found on the menu of every restaurant.
I remember eating this with my friends at the roadside mobile shops. My mother would never let me stand outside the shop and eat, so I would mostly end up packing this home and then eating it at home.
How to serve Gobhi Manchurian -
The Manchurian can either be served as an appetizer/starter or as a side dish for the very famous Indo-Chinese Fried rice or Hakka noodles . If making it as an appetizer, the dish is generally a little dry. I have made it a little soggy (with gravy) to go with fried rice.
Half my cauliflower is gone by the time I am done frying it. My boys (including my husband) snack on the fritters as and when they come out of frying (or air frying).
So when I am making this for dinner, I have to make sure I have enough cauliflower on hand to make it as a dish. This is our usual weekend menu, and I make sure to have at least 2 heads of cauliflower.
Preparation time - 20 mins Cooking time - 1 hr Difficulty level - medium
Ingredients to make Gobi Manchurian - (serves 4)
- Cauliflower - 1 large head, cut into medium florets
- Bell pepper - 1 (chopped into 1-inch cubes)
- Onion - 1 (chopped into 1-inch cubes)
- Spring onion - 4 (chopped with the greens)
- Ginger garlic paste - 2 tbsp
- Soy Sauce - 2 tbsp
- Red chili sauce - 1 tablespoon (adjust based on your spice level)
- Tomato ketchup - 2 tbsp
- Vinegar - 1 tbsp
- Corn starch - 1 tablespoon (dissolved in about 4 tbsps of water)
- Toasted sesame oil - 1 tsp
- Olive oil or any other cooking oil - 2 tbsp
- Oil - for deep frying the cauliflower (skip if using an air fryer)
For the Gobi Manchurian batter
- All-purpose flour/Maida - ¼ cup
- Corn starch - 3 tbsp
- Red chili sauce - 2 tsp
- Salt - to taste
- Ginger garlic paste - 1 tbsp
- Water - as needed to make a thick batter
Procedure to make Gobi Manchurian
- Boil water in a large pot with enough salt. Then turn off the flame and add the cauliflower florets to boiling water. Let the florets sit in the water for about 5 minutes, and then drain the cauliflowers in a colander and keep aside.
In the meantime, mix all the ingredients listed under the batter and make a thick batter. Drop all the drained cauliflower florets into the batter and mix until they are coated well.
Fry these florets in hot oil until golden brown and drain on a paper towel. Keep aside.
Using an Air fryer to fry the cauliflower florets -
Preheat the air fryer to 380°F for about 3 minutes.
Then spray the bottom of the air fryer basket with oil (or brush with oil) and place the battered florets in a single layer.
Let it air fry for about 12 to 15 minutes or until they are golden brown. If needed, brush the florets with some oil once in between. This is optional.
Keep shaking the basket every 5 minutes for even frying and also to check. Depending on the size of the florets and the quantity, the frying time may vary.
Making the Gobhi Manchurian -
In a large wok or pan, heat the sesame oil and the cooking oil on high heat. When the oil is hot, add the chopped onions and half of the spring onions.
Sauté until they are translucent.
And then add the ginger garlic paste. Fry for a minute more.
Then add the chopped bell peppers and sauté until slightly cooked. Make sure that the peppers still have a crunch in them.
After that, add the soy sauce, chilli sauce , ketchup, and vinegar and mix well.
When the sauces come to a boil, add the cornstarch dissolved in water.
Mix well and let the sauce thicken. This takes about a minute or two.
Then add the fried florets to the gravy and add the remaining spring onions.
Finally, mix carefully without breaking the floret.
Serve the Cauliflower Manchurian hot with fried rice!
Other Indo-Chinese Recipes
- Vegetable Noodles - Fancy Maggi
- Spicy Schezwan Fried Rice
- Paneer Fried Rice - Indo-Chinese Style
- Honey Toasted Paneer / Tofu With Sesame Seeds
Recipe
Equipment
- ▢ Air fryer
- ▢ Stove
- ▢ Large Pot
- ▢ wok
- ▢ Stove
Ingredients
- ▢ 1 large head Cauliflower 1 large head cut into medium florets
- ▢ 1 Bell pepper chopped into 1 inch cubes
- ▢ 1 Onion chopped into 1 inch cubes
- ▢ 4 Spring onion chopped with the greens
- ▢ 2 tablespoon Ginger garlic paste
- ▢ 2 tablespoon Soy Sauce
- ▢ 1 tablespoon Red chili sauce adjust based on your spice level
- ▢ 2 tablespoon Tomato ketchup
- ▢ 1 tablespoon Vinegar
- ▢ 1 tablespoon Corn starch dissolved in about 4 tbsps of water
- ▢ 1 teaspoon Toasted sesame oil
- ▢ 2 tablespoon Olive oil or any other cooking oil
- ▢ Oil For deep frying the cauliflower. skip if using air fryer
For the batter -
- ▢ ¼ cup All purpose flour/Maida
- ▢ 3 tablespoon Corn starch
- ▢ 2 teaspoon Red chili sauce
- ▢ Salt To taste
- ▢ 1 tablespoon Ginger garlic paste
- ▢ Water As needed to make a thick batter
Instructions
- Boil water in a large pot with enough salt. Turn off the flame and add the cauliflower florets into boiling water. Let the florets sit in the water for about 5 minutes and then drain the cauliflowers in a colander and keep aside.
- In the meantime, mix all the ingredients listed under batter and make a thick batter. Drop all the drained cauliflower florets into the batter and mix well to coat.
- Fry these florets in hot oil until golden brown and drain on paper towel. Keep aside.
Using an Air fryer to fry the cauliflower florets -
- Preheat the air fryer at 380 F for about 3 minutes.
- Then, spray the bottom of the air fryer basket with oil (or brush with oil) and place the battered florets in a single layer. Let it air fry for about 12 to 15 minutes or until they are golden brown.
- Keep shaking the basket every 5 minutes for even frying and also to check. Depending on the size of the florets and the quantity, the frying time may vary.
Making the Manchurian -
- In a large wok or pan, heat the sesame oil and the cooking oil. Add the chopped onions, half of the spring onions and sauté until translucent.
- Then add the ginger garlic paste and fry for a minute more.
- Then add the chopped bell peppers and sauté until slightly cooked. Make sure that the peppers still have a crunch in them.
- Now add the soy sauce, chili sauce, ketchup and vinegar and mix well.
- Let the sauces come to a boil and then add the corn starch dissolved in water. Mix well and let the sauce thicken. This takes about a minute or two.
- Now add the fried florets to the gravy and add the remaining spring onions. Mix carefully without breaking the florets and serve the Gobi Manchurian hot with fried rice!
Nutrition
More Appetizer Recipes
- Aama Vadai | Paruppu Vadai | Chana Dal Vada
- Oven Baked Sweet Potato Fries
- Spicy Southern Cheese Straws
- Samosa Pinwheels | Air fryer and Baked
Gobi Manchurian
Equipment
- Air fryer
- Stove
- Large Pot
- wok
- Stove
Ingredients
- 1 large head Cauliflower 1 large head cut into medium florets
- 1 Bell pepper chopped into 1 inch cubes
- 1 Onion chopped into 1 inch cubes
- 4 Spring onion chopped with the greens
- 2 tablespoon Ginger garlic paste
- 2 tablespoon Soy Sauce
- 1 tablespoon Red chili sauce adjust based on your spice level
- 2 tablespoon Tomato ketchup
- 1 tablespoon Vinegar
- 1 tablespoon Corn starch dissolved in about 4 tbsps of water
- 1 teaspoon Toasted sesame oil
- 2 tablespoon Olive oil or any other cooking oil
- Oil For deep frying the cauliflower. skip if using air fryer
For the batter –
- ¼ cup All purpose flour/Maida
- 3 tablespoon Corn starch
- 2 teaspoon Red chili sauce
- Salt To taste
- 1 tablespoon Ginger garlic paste
- Water As needed to make a thick batter
Instructions
- Boil water in a large pot with enough salt. Turn off the flame and add the cauliflower florets into boiling water. Let the florets sit in the water for about 5 minutes and then drain the cauliflowers in a colander and keep aside.
- In the meantime, mix all the ingredients listed under batter and make a thick batter. Drop all the drained cauliflower florets into the batter and mix well to coat.
- Fry these florets in hot oil until golden brown and drain on paper towel. Keep aside.
Using an Air fryer to fry the cauliflower florets -
- Preheat the air fryer at 380 F for about 3 minutes.
- Then, spray the bottom of the air fryer basket with oil (or brush with oil) and place the battered florets in a single layer. Let it air fry for about 12 to 15 minutes or until they are golden brown.
- Keep shaking the basket every 5 minutes for even frying and also to check. Depending on the size of the florets and the quantity, the frying time may vary.
Making the Manchurian -
- In a large wok or pan, heat the sesame oil and the cooking oil. Add the chopped onions, half of the spring onions and sauté until translucent.
- Then add the ginger garlic paste and fry for a minute more.
- Then add the chopped bell peppers and sauté until slightly cooked. Make sure that the peppers still have a crunch in them.
- Now add the soy sauce, chili sauce, ketchup and vinegar and mix well.
- Let the sauces come to a boil and then add the corn starch dissolved in water. Mix well and let the sauce thicken. This takes about a minute or two.
- Now add the fried florets to the gravy and add the remaining spring onions. Mix carefully without breaking the florets and serve the Gobi Manchurian hot with fried rice!
