Air Fryer Gobi (Cauliflower) Manchurian

Ingredients

Cauliflower – 1 medium head chopped into florets
Water for boiling – 2 cups
Sea salt – 1 tsp
Red chilli powder – 1 tsp
Ginger/Garlic paste – 1 tbsp
Corn flour – 1 tbsp

For Batter
All-purpose flour – 1/2 cup
Rice flour – 1/4 cup
Corn flour – 1/4 cup
Black pepper powder – 1/2 tsp
Sea salt – 1/4 tsp

For Sauce
Water – 1/2 cup
Corn flour – 1 tbsp
Tomato ketchup – 1 tbsp
Red chilli sauce – 1 tbsp
Soy sauce or Coconut aminos – 1 tbsp
Vinegar – 1 tsp
Sea salt – ½ tsp
Avocado oil – 1 tbsp
Garlic – 1 tsp chopped
Green chilli – 1 chopped
Green onion (white part only) – 1 tbsp
Green bell pepper – 2 tbsp chopped

Instructions

Cut the cauliflower into small florets.
Boil the water with 1 tsp salt and drop the florets in the hot water and cook for 3 minutes.
Discard the hot water and add cold water to the florets.
Let it rest for 3 – 4 minutes.
Drain the water completely and drop the florets into a bowl.
Add red chilli powder, ginger/garlic paste and corn flour to the florets and mix it well.
Let it rest for 15 minutes.

In a medium size bowl, make a batter with the all-purpose flour, rice flour, corn flour, black pepper powder, salt by adding very little water.
The consistency of the batter should not be very thick nor thin, just enough to coat the florets.
Add the florets into the batter and coat them well.
Preheat air fryer to 350 degrees (176 Celsius) for 5 minutes.
Place the florets inside the basket of the air fryer in a single layer.
Cook for about 15 minutes.
Shake the basket after 7 minutes.
Remove the crispy cauliflower florets and leave them on a plate.

In a small bowl, add water, corn flour, tomato ketchup, red chilli sauce, soy sauce or coconut aminos, vinegar and mix them well to make a sauce.
Heat a wide pan, add oil and once the oil is hot, sauté garlic, green chilli, green onion and green pepper and cook on high flame for 1 minute.
Add the sauce to the pan and cook until it becomes slightly thick.
Switch off the flame and add the crispy florets to the sauce and mix them well until all the florets are well coated.
Remove and serve hot as an appetizer.

Serves: 4