Cauliflower Manchurian

Name: Cauliflower Manchurian
Total time: 2100 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 cups or 15 small cauliflower/gobhi florets; For sauce; 1 tablespoon oil; 2 tablespoons crushed garlic; 1 tablespoon ginger paste or finely grated ginger; 1 onion finely chopped; 1 green chilli chopped; 1/4 th cup celery finely chopped; 2 tablespoons red chilli sauce; 1 teaspoon chilli flakes; 1 tablespoon soy sauce; 1 tablespoon vinegar; 2 teaspoons tomato ketchup; 2 teaspoons corn flour; 1/2 teaspoon salt; 1/2 cup water; For Batter; 1/2 cup maida /refined wheat flour; 3 tablespoons corn starch; 1/4 the tsp salt; 1/4 the tsp black pepper; 1/3 rd cup water

Sanchita Mittal @sm_thechef

Delhi

#Family
Cauliflower Manchurian is a popular Indo Chinese recipe and is super delicious and tasty. Any get together in my family is incomplete without this dish.
This Indo Chinese recipe is a fusion of fried cauliflower and Chinese Manchurian gravy which pairs very well with fried rice and chowmein.

Sanchita Mittal @sm_thechef

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Ingredients

35 minutes

4 servings

2 cupsor 15 small cauliflower/gobhi florets
For sauce
1 tablespoonoil
2 tablespoonscrushed garlic
1 tablespoonginger paste or finely grated ginger
1onion finely chopped
1green chilli chopped
1/4th cup celery finely chopped
2 tablespoonsred chilli sauce
1 teaspoonchilli flakes
1 tablespoonsoy sauce
1 tablespoonvinegar
2 teaspoonstomato ketchup
2 teaspoonscorn flour
1/2 teaspoonsalt
1/2 cupwater
For Batter
1/2 cupmaida /refined wheat flour
3 tablespoonscorn starch
1/4 the tsp salt
1/4 the tsp black pepper
1/3 rd cup water

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Steps

35 minutes

1

Firstly wash the cauliflower Florets and boil for 2 minutes in salted water, drain and keep aside.
2

For sauce
Mix the corn flour with water in a bowl and set aside
3

Heat the oil in sauce pan, add onion ginger, garlic, celery and green chilli and stir fry for about two minutes on high flame.
4

Add all the ingredients for sauce except corn starch, (chilli sauce, soya sauce, vinegar, tomato ketchup, and chilli flakes.
5

Stir for 2 minutes add corn starch and cook for another two minutes.
6

The sauce should be of medium consistency
7

If needed add more water, sauce gets thicker as it sits. Sauce is ready, set aside
8

To make batter
Mix flour, corn starch, salt and pepper in a bowl.
9

Add the water slowly to make a smooth batter (batter should be consistency of pakode batter).
10

Heat oil in a pan and make cauliflower pakodas by dipping boiled gobhi florets in batter and frying on high flame, in oil until golden in colour.
11

Add fried florets in the boiling hot sauce and mix well until all florets get nicely coated with the sauce. Cauliflower Manchurian is ready.
12

Garnish with spring onion greens and Serve hot immediately with fried rice and chowmein.