Lasuni Gobi | Air Fryer Garlic-Cauliflower
Featuring: All Purpose Flour, Cauliflower, Chili Paste, Onion, Chili powder, Garam masala, and Garlic
Lasuni Gobi is a tangy, crispy, garlicky Indian-Chinese cauliflower dish. The cauliflower retains its crunch making for a delicious appetizer or snack.
About the Recipe
This is an air fryer recipe for Lasuni Gobi. Lasuni Gobi is an Indian-Chinese dish, similar to Gobi Manchurian, but with more emphasis on garlic flavors and without soy sauce. You can easily deep-fry this recipe instead if you prefer. Use hot oil, 375°F, and fry until golden brown. The air fryer works well for this recipe and is very convenient.
Saucy Version
Much like gobi manchurian, lasuni gobi can be served crispy, or made in a wet sauce to be served with rice or noodles. To make it saucy, in place of the 3 tablespoons of water added to the sauce, add a slur of 1 tablespoon corn starch and 1/2 cup of water.
Ingredients
Cauliflower (Gobi)
Garlic
All-Purpose Flour
Corn Starch
Ketchup
Chili Paste (Sambal Olek)
Recipe
Lasuni Gobi | Air Fryer Garlic-Cauliflower
Lasuni Gobi is a tangy, crispy, garlicky Indian-Chinese cauliflower dish. The cauliflower retains its crunch making for a delicious appetizer or snack.
Ingredients
Batter
- 1/2 cauliflower
- 1/2 cup all purpose flour
- 1/4 cup corn starch
- 1/2 tsp granulated garlic (or or 1 tsp grated fresh garlic)
- 1/2 tsp garam masala
- 1/2 tsp salt (or to taste)
- 1/2 cup water
- 1/2 tsp Kashmiri chili powder
Sauce
- 1 Tbsp oil
- 1 Tbsp garlic (finely chopped (about 6 cloves))
- 1 green chili
- 1 Tbsp chili paste (such as Sambal Olek)
- 3 Tbsp ketchup
- 3 Tbsp water
- 4 spring onions (sliced)
- 1/2 tsp sesame seeds (for garnish)
Instructions
- Whisk together the all-purpose flour and cornstarch. Slowly add water while mixing to form a thick batter. Mix well with granulated garlic, garam masala, salt, and chili powder.
- Chop cauliflower into 1” floret. Add to batter and mix to coat thoroughly.
- Air fry or deep fry the cauliflower. Air fry for 15 minutes at 375°F; no need to preheat or turn the cauliflower. If deep frying, use hot oil (375°F) until golden.
- To make the sauce, heat the oil on high. When the oil is hot, add the spring onions (save the green slices for garnish), green chili, garlic, ketchup, Sambal Olek, and 3 tablespoons of water. Stir constantly, and heat until the sauce thickens.
- Add the cauliflower to the sauce. Coat and cook for 1-2 minutes.
- Remove from heat and garnish with sesame seeds.
