Cauliflower Manchurian is a popular Indo-Chinese dish made with cauliflower florets that are coated in a spicy batter, deep-fried until crispy, and then tossed in a tangy and flavorful Manchurian sauce.
How to cook Cauliflower Manchurian:
Cauliflower Manchurian is a popular Indo-Chinese dish made with cauliflower florets that are coated in a spicy batter, deep-fried until crispy, and then tossed in a tangy and flavorful Manchurian sauce. It is typically served as an appetizer or as a side dish with fried rice or noodles. Here's a recipe for Cauliflower Manchurian:
For the Cauliflower Fritters:
- 1 medium-sized cauliflower, cut into florets
- 1/2 cup all-purpose flour
- 1/4 cup corn flour or cornstarch
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon black pepper powder
- Salt to taste
- Water for making the batter
- Oil for deep-frying
For the Manchurian Sauce:
- 2 tablespoons oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 1 medium-sized onion, finely chopped
- 1 medium-sized bell pepper (capsicum), finely chopped
- 2 tablespoons tomato ketchup
- 1 tablespoon soy sauce
- 1 tablespoon chili sauce (adjust to taste)
- 1 tablespoon vinegar
- 1 teaspoon sugar
- Salt to taste
- 1/4 cup water
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- Chopped spring onions for garnishing
- In a mixing bowl, combine all-purpose flour, corn flour, ginger-garlic paste, red chili powder, black pepper powder, and salt. Add water gradually to make a thick batter, ensuring there are no lumps.
- Dip each cauliflower floret into the batter, ensuring it is well coated. Shake off any excess batter.
- Heat oil in a deep pan or kadai over medium heat. Once the oil is hot, deep-fry the cauliflower florets in batches until they turn golden brown and crispy. Remove them using a slotted spoon and place them on a paper towel-lined plate to remove excess oil. Set aside.
- In a separate pan, heat 2 tablespoons of oil over medium heat. Add chopped garlic and ginger, and sauté for a minute until fragrant.
- Add the chopped onions and bell peppers, and stir-fry for 2-3 minutes until they are slightly tender.
- Add tomato ketchup, soy sauce, chili sauce, vinegar, sugar, and salt. Mix well to combine the flavors.
- In a small bowl, mix cornstarch with water to make a slurry. Add the slurry to the pan and stir it into the sauce. Cook for a minute until the sauce thickens slightly.
- Add 1/4 cup of water to adjust the consistency of the sauce. Stir well and let it simmer for another 2-3 minutes.
- Add the fried cauliflower florets to the sauce and toss them gently until they are well coated.
- Garnish with chopped spring onions and remove from heat.
Serve the Cauliflower Manchurian hot as an appetizer or as a side dish with fried rice or noodles. Enjoy the crispy cauliflower florets coated in the tangy and flavorful Manchurian sauce.