Urvashi Pitre makes Dobi Manchurian, as seen on How To Air-Fry (Almost) Anything on Food Network Kitchen.
Recipe courtesy of Urvashi Pitre

Air-Fryer Gobi Manchurian (Indian Chinese Cauliflower)

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  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 4 servings
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.





Special equipment:
air fryer
  1. 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.
  2. 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. 
  3. Meanwhile, for the sauce: In a small bowl, combine the ketchup, soy sauce, vinegar, garlic and ginger. 
  4. Transfer the cauliflower to a large bowl. Pour the sauce over and toss well to combine. Serve immediately.