Gobi Manchurian Air Fryer Recipe [Cauliflower Manchurian]

Looking for a tasty twist on a classic Indo-Chinese favorite? Look no further than our Air-Fried Gobi Manchurian recipe! Traditionally, this dish features crispy cauliflower florets deep-fried to perfection. However, we’re shaking things up by air-frying the cauliflower instead, keeping it light and healthy without sacrificing any of that delicious flavor.

For our air-fried cauliflower, you’ll need just a handful of simple ingredients: a large head of cauliflower, all-purpose flour, cornstarch, black pepper powder, salt, and water to make a paste. No need to worry about excessive oil here—we’ll simply give the cauliflower a light coating and pop it into the air fryer.

Now, let’s talk about that irresistible Manchurian sauce! With a perfect balance of sweet, tangy, and spicy flavors, it’s what takes this dish to the next level. To whip up the sauce, you’ll need cooking oil, green pepper, ginger, garlic, green onion, soy sauce, tomato ketchup, chili garlic sauce, white vinegar, maple syrup (for a touch of sweetness), cornstarch slurry (to thicken), black pepper powder, and chopped cilantro for a fresh finish.

With our step-by-step instructions, you’ll be amazed at how easy it is to recreate this restaurant-worthy dish right in your own kitchen. So, let’s get air-frying and saucin’—your taste buds are in for a treat with this lip-smacking Gobi Manchurian!

If you do not own an air fryer, we will also provide baking instructions in this recipe.

What is Indo-Chinese cuisine?

Indo-Chinese cuisine is a fusion of Indian and Chinese culinary traditions. It originated in the late 19th century in the city of Kolkata (formerly known as Calcutta) in India, where a small Chinese community lived and worked.

The Chinese immigrants adapted their traditional cuisine to suit the Indian palate by incorporating Indian spices and cooking techniques. The result was a unique fusion cuisine that combined the bold flavors of Indian cuisine with the subtle flavors of Chinese cuisine.

Indo-Chinese cuisine gained popularity in the 1960s and 1970s when a number of Chinese restaurants in Mumbai, Delhi, and other major Indian cities started serving dishes such as Manchurian, chili paneer, and Hakka noodles.

What is Manchurian sauce?

The Manchurian sauce is a popular sauce used in Indo-Chinese cuisine. It is typically made with a combination of soy sauce, garlic, ginger, vinegar, chili, and cornstarch. The sauce is usually thick and slightly sweet and tangy in flavor.

The sauce is used to make Manchurian dishes, which typically consist of deep-fried vegetables or meats, or paneer (a type of Indian cheese) that are then coated in the Manchurian sauce. The dish is often garnished with sliced green onions and served with steamed rice or noodles.

Ingredients used to make Gobi Manchurian recipe

Ingredients for Air fried Cauliflower (Gobi)

• 1 large head of cauliflower
• ¾ cup all-purpose flour (maida)
• 1/3 cup cornstarch
• ½ teaspoon black pepper powder
• Salt
• Water to make a paste
• Cooking oil spray

Ingredients for the Manchurian Sauce

• 1 tablespoon cooking oil
• 1 small Green pepper
• 1 tablespoon grated ginger
• 1 tablespoon grated/crushed garlic
• 5 stalks of green onion, chopped (white and green parts)
• 3 tablespoons Light soy sauce (NOTE)
• 2 tablespoons tomato ketchup
• 1 tablespoon chili garlic sauce
• 1 teaspoon white vinegar
• 1 tablespoon maple syrup (NOTE)
• ½ tablespoon cornstarch (mixed with ¼ cup water)
• ¼ teaspoon black pepper powder
• ¼ cup chopped cilantro

Step-by-step method to make Gobi Manchurian at home

There are 3 steps to making Gobi Manchurian. For the first step, you can either Air fry the cauliflower or bake it.

I have provided the Instructions for both, but I prefer the air fryer method.

Step 1- Air fry the cauliflower

• Prepare the cauliflower by removing all the hard stems and leaves. Cut the florets into 1 ½ inch medium pieces. Wash and dry the cauliflower properly.
• In a bowl mix, flour, cornstarch, salt, and pepper.  Add water to make a pancake or pakoda like batter. 
• Prepare the air fryer basked by spraying it with cooking oil. 
• Dip each cauliflower floret in the batter. Remove any extra batter from the florets by shaking them and placing the florets in the basket.  Do the same for the remaining florets. Do not overcrowd the basket. Depending on the size of your air fryer, you may have to do this in 2 batches. 
• Spray the battered cauliflower florets with cooking spray. Air fry at 400 degrees Fahrenheit for 12 minutes. In between the air frying process, remove the basket and toss the florets, and spray with more cooking oil. 

Step 1 (Alternative)- Bake the cauliflower

• Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. 
• Place the battered cauliflower florets on the lined baking sheet. Spray it with cooking oil. 
• Bake for 15 minutes. Halfway through the process, remove the baking sheet, turn the florets, and spray with more oil. Return to the oven and finish baking. The cauliflower florets should be brown from the tops at the end of the baking process. 

Step 2- Make the Manchurian sauce

• While the cauliflower is cooking, you can work on the sauce. Heat oil in a nonstick pan or wok. 
• Add chopped green onions, garlic, and ginger, and saute for 2 minutes. 
• Add the green peppers and cook for 2 more minutes. 
• Now add soy sauce, ketchup, chili garlic sauce, maple syrup, and black pepper. Stir to combine. 
• Add the cornstarch slurry and cook for 2-3 minutes till the sauce thickens. 
• Add a couple more tablespoons of water if the sauce appears to be very thick. 
• Season with black pepper. 
• Taste the sauce and adjust the seasonings as required. 

Step 3- Combine the air-fried cauliflower and the Manchurian sauce

• Once the cauliflower is air-fried, toss it in the Manchurian sauce. 
• Be gentle so as not to break the cauliflower pieces. 
• Garnish with chopped green onions and cilantro and serve hot. 

Recipe tips- Gobi Manchurian

Choose the right cauliflower

Choose fresh and firm cauliflower with tight, white florets. Avoid using cauliflower that is yellow, soft, or has brown spots. Before using it, soak the cauliflower florets in cold water with a tablespoon of salt for 10-15 minutes to remove any insects or impurities.

Coat the cauliflower well

To ensure the cauliflower is well coated with the batter, pat the florets dry with a kitchen towel before dipping them in the batter. Make a thick batter using corn flour, all-purpose flour, salt, pepper, and water. The batter should be thick enough to coat the florets evenly, but not too thick.

Make the sauce flavorful

Once the sauce is done cooking, taste and add any seasonings you want- more chili sauce, soy sauce, maple syrup, or tomato ketchup may be used to adjust the seasonings.

Garnish and serve hot

Once the cauliflower is air-fried and the sauce is ready, mix them and let them cook for a few minutes. Gobi Manchurian can be served as a starter or as a side dish with fried rice or noodles.

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