Airfryer Gobi Manchurian with Fried Rice #AirfryerRecipes #ComboMeals #NoSoya

Name: Air fryer Gobi Manchurian
Prep time: 15 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 onion sliced; 1 spring onion (greens and whites separated); 1 tbsp Tomato Ketchup; 1 tsp oil; 2 tsp Rice flour; 1/2 tsp ginger garlic paste; 1 green chilli (minced fine); 1 tsp Homemade spicy schezwan sauce; 1 cup Cabbage (finely minced); 1 tbsp Carrot (finely minced); 1 onion (finely minced); 1/4 Bell Pepper (finely minced); 1 tsp Ginger Garlic Paste; 1 tsp Rice flour; 3 tbsp Sorghum Flour (Jowar Atta); 1 tsp salt; 3 tsp Oil; 1 tsp Black Pepper powder

July 31, 2021

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Air fryer Gobi Manchurian was the second dish experimented in the Air Fryer after the Crispy Baby Potatoes. It certainly makes life easier while wanting to indulge in crispy food, especially in the chilly, rainy weather we are experiencing over past few weeks.

With a little prep work, this comes together beautifully. You can serve it either dry (as an appetiser) or as my kids love it, in a gravy form. I have used the following veggies to make it more nutritious, but we can use a mix of other veggies too based on availability.

Monsoon / rainy days provides the perfect backdrop to munch on these guilt free and this time the No-fry Gobi Manchurian won hands down.

An Indo-Chinese delicacy made healthy with an Air fryer. Contains no Soya, is Gluten Free and Vegan too

Let’s make Air Fryer Gobi Manchurian

Prep time – 20 mins; Bake time – 15 mins, Cook time – 15 mins.

Serves– 4

Other Manchurian / Indo Chinese dishes on the blog include:

Baked Gobi Manchurian Recipe

Baked version of the popular Street food , totally guilt free too!

Check out this recipe

Baked Gobi Manchurian is a healthy version of the popular Street Food Gobi Manchurian. In this, Manchurian is baked, rather than fried, and is a delicious snack/appetiser.

What you need to make No-Fry Gobi Manchurian – No Cornflour, No Maida, No Deep fry version

For the manchurian:

1 cup Cabbage (minced fine)
1 tbsp Carrots( minced fine)
1 Onion (minced fine)
1/4 Bell Pepper(Minced fine)
1 tsp ginger garlic paste
3 tbsp Sorghum flour (Jowari atta)
1 tsp Rice flour
1 tsp Salt
3 tsp oil
1 tsp pepper powder

For the sauce:

1 onion sliced
1 spring onion (greens and whites separated)
1 tbsp Tomato Ketchup
1 tsp oil
2 tsp Rice flour
1/2 tsp ginger garlic paste
1 green chilli (minced fine)
1 tsp Homemade spicy schezwan sauce

How to make the Manchurian:

In a large bowl, mix all the minced veggies, salt and keep aside. After 10 mins, squeeze out all the water. Add the flours, spices and ginger garlic paste. Mix lightly and make into roundels (Manchurian). Refrigerate it for 20 mins till the sauce is made

To make the sauce:

In a pan, heat the oil. Saute the onions and ginger garlic paste, add the sliced spring onions greens and whites, now add the green chillies, spicy homemade schezwan sauce, tomato ketchup and give it good stir. Add 1 cup of pre-boiled and cooled water and let it come to a simmer. Mix the rice flour in 2 tsp of water, make a slurry and add to the sauce. Adjust salt and spice. Let it thicken lightly.

To air fry the manchurian:

While the sauce is being Made, preheat air fryer to 180C. Line the air fryer and generously grease the plate and the manchurian balls. Air fry them for 15 mins, tossing them from time to time , till they are crispy golden brown.

To assemble the dish:

To a simmering sauce, add the air fried manchurian. Let it soak the sauce and flavours. Serve hot with Fried rice / Hakka Noodles on the side.