Gobi Manchiruan

Our new air fryer has been my favorite when it comes to roasting any kind of vegetable and recently has been working perfectly to make Gobi Manchurian. The only difference is instead of deep-frying the cauliflower florets, I cook them in an air fryer. This way you have less oil and you won’t even be able to tell the difference. 

Ingredients

• 4 cups of water
• 2 tsp of salt
• I cauliflower
• 3 tbs potato starch
• 3 tbs all-purpose gluten-free flour
• 1 tsp salt
• 3 tbs oil
• 3 tbs chopped garlic
• 1 tbs chopped green chili
• 1 chopped onion
• 1 tsp salt
• A pinch of pepper
• 1 tbs soy sauce
• 1 tbs red chili sauce
• 1 chopped spring onion
• 1 tbs ketchup
• 1 tsp potato starch
• 2 tbs water
• ½ cup water

Directions

• Bring the four cups of water to a boil and add the salt and mix until it is dissolved
• Add the chopped cauliflower florets and boil for 4 minutes
• Strain the florets and set aside
• Add the starch, gluten-free flour, and salt to a separate bowl and mix
• Add water little by little until you have a thick batter
• Coat the cooked florets with the batter
• Add a little more flour and starch to make the coating a little thicker
• Air fry the florets according to your air fryer setting
• To make the sauce, add the oil and heat up
• Add the garlic, chopped green chilies, and the onion, and cook on high for 1 minute.
• Add the salt and back pepper and cook for one more minute
• Add the soy sauce and red chili sauce
• Cook the mixture on medium for 2 minutes and add the chopped spring onions and the ketchup.
• In a separate bowl mix the potato starch and water 
• Add half a cup of water to the gravy and slowly spoon in the potato starch slurry
• Cook the sauce for another 3 minutes and then add the ai fried cauliflower florets.
• Turn off the flame and give the florets a good mix to coat them in the sauce
• Garnish with chopped spring onions and serve hot