Ashvita Girish
Traditionally a fried dish, in this Goodbye Gluten, Girish cooks Gobi Manchurian with an air fryer to reduce the amount of oil and grease for a healthier option.
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