Vegetable Manchurian
A short home-style guide to Vegetable Manchurian, with steps for the usual way and for the air fryer. Basics like salt, oil, haldi, red chilli, cumin, garam masala, ginger-garlic, vinegar, chilli sauce and ketchup are assumed.
Ingredients
- Cabbage (Band gobi)No cabbage? Use extra carrot or capsicum.
- Carrot (Gajar)No carrot? Use extra cabbage or capsicum.
- CornflourNo cornflour? Use rice flour or plain flour (slightly less crisp).
- Soy sauceNo soy sauce? Use a little vinegar with pepper and extra salt (taste will differ).
- Onion (Pyaz)No onion? Use spring onions, or a little onion powder (less depth).
The usual way: fried
- Mix grated cabbage and carrot with cornflour, salt and pepper, shape into balls and fry until golden.
- Simmer in a garlic, soy and chilli sauce gravy thickened with cornflour.
In the air fryer (about 35 min)
- Squeeze the water out of grated cabbage and carrot, then mix with cornflour, salt and pepper and shape into balls.
- Spray with oil and air fry at 190°C for 12 to 15 minutes, shaking halfway, until golden.
- Simmer in a garlic, soy and chilli sauce gravy thickened with cornflour.
Air fryer tip: Squeeze the vegetables well, or the balls stay soft and fall apart.
Air fryer basics: Heat the air fryer for 3 to 5 minutes first. Don't fill the basket more than halfway. Brush or spray a little oil. Turn or shake halfway. Use paper liners with holes. Air fryers vary, so check a few minutes early the first time.