Cauliflower Manchurian

Cauliflower Manchurian is a popular Indo-Chinese dish where cauliflower florets are battered, fried until crispy, and then tossed in a tangy, spicy sauce. It’s a vegetarian version of the classic Chicken Manchurian. The cauliflower florets are first coated in a batter made from all-purpose flour, corn flour, and spices, then deep-fried until golden brown and crispy.

The fried cauliflower is then tossed in a sauce made with ingredients like tomato ketchup, soy sauce, vinegar, and chilli sauce, which gives it a sweet, tangy, and slightly spicy flavor. It’s often garnished with chopped spring onions and served hot as a starter or as a side dish with fried rice or noodles.

Cauliflower Manchurian

Cauliflower Manchurian

Enjoy the irresistible flavors of Indo-Chinese cuisine with this delicious Crispy Cauliflower Manchurian recipe. Perfectly crispy cauliflower florets are coated in a flavorful batter, fried to golden perfection, and then tossed in a savory and tangy Manchurian sauce. This dish strikes the ideal balance between crunchy texture and rich umami taste, making it a favorite appetizer or side dish for any occasion.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Side Dish

Cuisine Indian

Servings 8

Ingredients

  

• 1 large Cauliflower
• 1/2 cup All-purpose flour Maida
• 1/2 cup Cornflour
• Water
• 4 Green chillies finely chopped
• 1/4 cup Celery chopped
• 4 medium-sized Onions finely chopped
• 1 tablespoon Ginger paste
• 1 1/2 tablespoons Garlic paste
• 3 tablespoons Soy Sauce
• 7 tablespoons Tomato Sauce
• 1 1/2 tablespoons Kashmiri Chilli powder
• 1 teaspoon Black Pepper powder
• 1 tablespoon Sugar
• 1 cup Water
• Spring Onion for garnish
• Refined oil for frying

Instructions

 

• Boil water with 1 1/2 tsp salt in a large pot.
• Add cauliflower pieces and bring it to a boil again. Boil for 4-5 minutes, then drain and set aside.
• Cut celery into small pieces, green chilies finely, and onions into tiny pieces.
• In a bowl, mix all-purpose flour, cornflour, and salt.
• Add cauliflower to the flour mixture and coat evenly, adding a little water to form a smooth coating.
• Heat oil in a pan for frying. Fry the cauliflower until brown and crispy, stirring occasionally.
• Remove the fried cauliflower from the oil and set aside.
• In another pan, take a little of the same oil. Add chopped celery, and green chilies, and sauté until soft.
• Add chopped onions and sauté until soft and lightly browned.
• Add garlic paste and ginger paste, and sauté until the raw smell dissipates.
• Stir in soy sauce, tomato sauce, chilli powder, and pepper powder.
• Add sugar and water, and bring to a boil until the sauce thickens.
• Check for salt and adjust if necessary.
• Add the fried cauliflower to the sauce and mix well.
• Garnish with spring onions before serving. Enjoy your delicious cauliflower dish!

Crispy Cauliflower in Tangy Sauce – Variation#1

Experience the tantalizing fusion of Indo-Chinese flavors with this Crispy Cauliflower Manchurian recipe. This dish offers a delightful balance of crispy textures and savory tastes, making it a crowd-pleasing appetizer or side dish for any occasion.

Ingredients:

• 1 medium-head Cauliflower, cut into small florets.
• 1 1/2 tablespoon Salt
• Hot Water to cover the cauliflower pieces.

For Batter:

• ½ cup All-Purpose Flour
• ½ cup Corn Flour
• ½ teaspoon Black Pepper Powder
• ¾ teaspoon Salt
• Refined Oil (for frying)

For Sauce:

• 2 tablespoons Soy Sauce
• 6 tablespoons Tomato Ketchup
• 2 tablespoons Chilli Sauce
• 3/4 cup Water

For Stir-Fry:

• 1-inch piece Ginger, finely chopped
• 9 cloves Garlic, finely chopped
• ½ cup Spring Onion Bulb (white part), chopped
• ½ cup Spring Onion Greens (green part), chopped
• 2 Green Chilli, chopped
• 1 Capsicum, chopped
• 3 tablespoons Refined Oil
• 1/2 teaspoon Salt
• 1 teaspoon Black Pepper Powder

Instructions:

1. Prepare Cauliflower:
   • Wash cauliflower florets and place them in a bowl.
   • Boil water with 1 1/2 tsp salt in a large pot.
   • Add cauliflower pieces and bring it to a boil again. Boil for 3-4 minutes, then drain and set aside.
2. Make Batter:
   • In another bowl, combine all-purpose flour, corn flour, black pepper powder, and salt.
   • Drain cauliflower and toss it in the flour mixture until evenly coated.
   • Sprinkle a little water and gently fold until the cauliflower is coated well but not watery.
3. Fry Cauliflower:
   • Heat oil in a pan for deep frying.
   • Once the oil is hot, fry the cauliflower in batches until crispy and golden brown.
   • Ensure the oil is at the right temperature by checking for bubbles when adding the first floret.
   • Add each floret to the oil to prevent sticking.
   • Adjust heat from high to medium-high as needed to maintain crispiness.
   • Once browned, remove from oil and drain on paper towels.
4. Prepare Sauce:
   • In a bowl, mix tomato ketchup, soy sauce, chili sauce, and water. Set aside.
   • In another bowl, mix 2 tsp corn flour and 1/4 cup water.
5. Stir-Fry:
   • In a separate pan, heat 3 tablespoons of oil over high heat.
   • Add ginger, garlic, green chili, and chopped spring onion white.
   • Stir continuously for a minute.
   • Add chopped capsicum and sauce mixture.
   • Season with salt and black pepper.
   • Let it come to a boil, then gradually add the corn flour mixture to thicken the sauce.
   • Add the fried cauliflower and chopped spring onion greens, reserving some for garnish.
   • Mix well to coat the cauliflower with the sauce.
   • Turn off the heat.
6. Serve:
   • Garnish with reserved spring onion greens.
   • Serve hot as a delicious appetizer or side dish.

Crispy Gopi Manchurian – Variation#2

Serve this Crispy Cauliflower Manchurian as a delightful appetizer at your next gathering, or pair it with steamed rice or noodles for a satisfying main course. With its irresistible combination of textures and flavors, this dish is sure to become a favorite!

Ingredients:

• 1 medium Cauliflower
• 2 tsp Ginger garlic paste
• 1 tsp Crushed pepper
• Salt, to taste
• 2 tbsp Corn flour
• 1/2 cup All-purpose flour (maida)
• 1/4 cup Corn flour
• 2 tbsp Oil
• Oil, for frying
• 2-3 tbsp Oil
• ½ cup Spring Onion Bulb (white part), chopped
• ½ cup Spring Onion Greens (green part), chopped
• 1 Capsicum, diced
• 1 tsp Black pepper powder

For Manchurian Sauce:

• 3 tbsp Soy sauce
• 1 tsp Chilli sauce
• 2 tbsp Tomato ketchup
• 1 1/2 tsp Vinegar
• 1 tbsp Corn flour
• 1/4 cup Water

Instructions:

1. Bring a large pot of water to a boil with 1 1/2 tsp of salt.
2. Cut the cauliflower into florets and add them to the boiling water. Boil for 3-4 minutes, then drain the water and set aside.
3. In a bowl, mix together 2 tsp ginger garlic paste, 1 tsp crushed pepper, salt to taste, and 2 tbsp corn flour. Add the cauliflower florets to the mixture and set aside.
4. In another bowl, prepare a batter by mixing 1/2 cup all-purpose flour, 1/4 cup corn flour, 2 tbsp oil, and salt to taste. Coat the cauliflower florets evenly with the batter.
5. Heat oil in a pan for frying. Fry the cauliflower florets over medium heat until brown and crispy, stirring occasionally. Remove from the oil and set aside.
6. In a separate bowl, mix together soy sauce, tomato ketchup, chilli sauce, vinegar, corn flour, and water to make the Manchurian sauce.
7. Heat 2-3 tbsp oil in a pan. Add chopped Spring Onion Bulb (white part), diced capsicum, and 1 tsp ginger garlic paste. Sauté over high heat.
8. Add 1 tsp black pepper powder and spring Onion Greens (green part) and stir. Then add the prepared Manchurian sauce mixture.
9. Stir continuously until the sauce thickens.
10. Add the fried cauliflower florets to the sauce and stir until well-coated.
11. Serve hot as a delicious appetizer or side dish. Enjoy your crispy cauliflower Manchurian!

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