Air Fryer Gobi Manchurian Indian Chinese Cauliflower Recipes

AIR-FRYER GOBI MANCHURIAN (INDIAN CHINESE CAULIFLOWER)

Air-Fryer Gobi Manchurian (Indian Chinese Cauliflower) image

Welcome to Chinese food that the Chinese have not even heard of! When the Hakka people migrated to India, they adapted their recipes to work with locally available ingredients. Thus was born Indian Chinese cooking. In the traditional recipe, the cauliflower is battered and deep-fried. But really, most of the taste is in the sauce, not the batter. This version is as tasty, but a lot less greasy than a typical Gobi Manchurian.

Provided by Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 cups chopped cauliflower
1 cup chopped yellow onion
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 orange bell pepper, chopped
2 tablespoons vegetable oil
2 teaspoons kosher salt
1 teaspoon ground turmeric
3 tablespoons ketchup
2 tablespoons soy sauce
1 teaspoon rice vinegar
1 teaspoon minced garlic
1 teaspoon minced fresh ginger

Steps:

For the cauliflower: In a large bowl, combine the cauliflower, onion and bell pepper. Drizzle with the vegetable oil and sprinkle with the salt and turmeric. Stir until the cauliflower is well coated.
Place the cauliflower in the air-fryer basket. Set the air fryer to 400 degrees F for 20 minutes, stirring the cauliflower halfway through the cooking time.
Meanwhile, for the sauce: In a small bowl, combine the ketchup, soy sauce, vinegar, garlic and ginger.
Transfer the cauliflower to a large bowl. Pour the sauce over and toss well to combine. Serve immediately.

GOBI MANCHURIAN

Gobi Manchurian image

This is one of my favorite gobi (cauliflower) recipes, and available at many Indian restaurants. A spicy Asian dish that's sure to leave your family wanting more! Occasionally, I even love to bake the cauliflower to lower the calories. Keep in mind, baking will take away from the crispiness of fried cauliflower.

Provided by sunwind

Categories Fruits and Vegetables Vegetables Cauliflower Fried

Time 30m

Yield 2

Number Of Ingredients 19

Ingredients

oil for deep frying
5 tablespoons all-purpose flour
3 tablespoons cornmeal
⅓ cup water
1 teaspoon ground black pepper
¾ teaspoon salt, or to taste
15 cauliflower florets
¾ cup vegetable stock, divided
1 tablespoon cornmeal
1 tablespoon soy sauce
1 tablespoon ketchup
1 tablespoon chile-garlic sauce (such as Sriracha®)
salt to taste
1 tablespoon vegetable oil
½ cup chopped onion
1 green chile pepper, finely chopped
3 cloves garlic, minced
1 teaspoon finely chopped ginger
1 green onion, chopped, or to taste

Steps:

Heat oil in a large pot over medium heat.
Mix flour, cornmeal, water, black pepper, and salt together in a bowl to make a thick batter. Toss in cauliflower florets and mix until coated.
Deep fry cauliflower a few florets at a time until golden brown, about 3 minutes. Transfer to a paper towel-lined plate.
Mix 1/4 cup vegetable stock with cornmeal in a bowl. Add soy sauce, ketchup, chile-garlic sauce, and salt.
Heat oil in a wok or frying pan over high heat. Add onions, chile pepper, garlic, and ginger and stir-fry for a few seconds. Add cornmeal mixture and cook 1 to 2 minutes. Add remaining vegetable stock and cook until very thick, about 10 minutes. Remove sauce from heat.
Spoon sauce over fried cauliflower and toss slightly. Garnish with green onions and serve.

Nutrition Facts : Calories 381.9 calories, Carbohydrate 47.9 g, Fat 18.8 g, Fiber 6 g, Protein 7.7 g, SaturatedFat 2.6 g, Sodium 2010.7 mg, Sugar 8.8 g

GOBI MANCHURIAN (CAULIFLOWER IN A SWEET SOUR SPICY SAUCE)

Gobi Manchurian (Cauliflower in a Sweet Sour Spicy Sauce) image

Gobi Manchurian is an Indian Chinese fried cauliflower food item popular in India. Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes.

Provided by Member 610488

Categories Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 medium cauliflower, cut into florets
oil (for deep frying)
2/3 cup all-purpose flour
1/2 cup cornstarch
2 tablespoons sriracha sauce (Huy Fong recommended)
salt & freshly ground black pepper, to taste
1/2 cup water
1 tablespoon vegetable oil
4 small spring onions, white part finely chopped
4 small spring onions, green part finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
2 tablespoons soy sauce
2 tablespoons ketchup
2 tablespoons sriracha sauce (Huy Fong recommended)
2 tablespoons white vinegar
1 teaspoon sesame seeds, divided
salt & freshly ground black pepper, to taste

Steps:

Cut the cauliflower into medium to large size florets & wash them thoroughly. Allow them to dry completely before adding them to the batter. If there is any water remaining in the florets it will make the batter runny.
Mix all batter ingredients together. Add the water last, slowly to create a fairly thick batter. Add the dry cauliflower florets & mix well so that each floret gets well coated with the batter. Marinate for between 30 minutes to 4 hours.
When ready to make the dish, heat oil in a deep sided pan on medium-high heat. Once the oil is hot, lower the heat to medium and add the florets a few at a time deep frying until golden brown and crispy. Don't fry them on high flame as the cauliflower needs to be cooked from inside too.
Remove on absorbent paper to drain any excess oil. Continue frying the remaining florets in similar manner. Keep these crunchy florets aside.
In a small container, mix the soy sauce, ketchup, sriracha sauce and white vinegar. Set aside.
Heat oil in a large frying pan or skillet. Add ginger, garlic paste and white part of the spring onions. Saute for two minutes then add the sauce. Mix well and saute for 1 min until the sauce thickens. Add 1/2 tsp sesame seeds (reserve 1/2 tsp sesame seeds for garnishing) along with the salt & pepper, to taste.
Just before serving, increase the heat to high and add the crunchy florets into the sauce. Stir fry for 2 mins so that the florets get well coated with the sauce. Garnish with the spring onion greens and remaining sesame seeds. Serve hot.

Nutrition Facts : Calories 226.8, Fat 4.5, SaturatedFat 0.6, Sodium 635.4, Carbohydrate 41.5, Fiber 4.1, Sugar 5, Protein 6.5

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