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.
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!