Cauliflower Manchurian
An Indo-Chinese dish made with deep fried cauliflower florets. This is a non-gravy (dry) version and can be enjoyed as an appetizer.
Cauliflower Manchurian
An Indo-Chinese dish made with deep fried cauliflower florets. This is a non-gravy (dry) version and can be enjoyed as an appetizer.
Cooking Instructions
- 1
Chop cauliflower into bite sized florets. Heat salted water and boil the cauliflowers for 15-20 minutes. Drain and dry the cauliflowers.
- 2
In a bowl, mix the flour, corn flour, ginger garlic paste, salt and pepper. Add water and stir to make a smooth batter (neither too runny nor too thick). Dip each cauliflower floret in batter and coat evenly.
- 3
Heat oil for deep frying (you can shallow fry them too but it will take longer) and fry the florets till golden brown. Drain, pat dry and set florets aside.
- 4
Reuse 2tbsps of oil and heat in a wok over a medium flame. Add ginger, garlic and chillies and saute for 30 seconds.
- 5
Add spring onions and bell peppers and saute on a high flame for 3-4 minutes.
- 6
Add soy sauce, chili sauce, tomato sauce and salt and saute for a minute.
- 7
Add the fried florets, toss and mix with the sauce for 2-3 minutes on a high flame.
- 8
Garnish with spring is onions and Serve immediately.
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