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.







*Recipe on video and text may differ from each other!


How to cook Cauliflower Manchurian:

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:

Ingredients:

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

Instructions:

  1. 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.
  2. Dip each cauliflower floret into the batter, ensuring it is well coated. Shake off any excess batter.
  3. 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.
  4. In a separate pan, heat 2 tablespoons of oil over medium heat. Add chopped garlic and ginger, and sauté for a minute until fragrant.
  5. Add the chopped onions and bell peppers, and stir-fry for 2-3 minutes until they are slightly tender.
  6. Add tomato ketchup, soy sauce, chili sauce, vinegar, sugar, and salt. Mix well to combine the flavors.
  7. 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.
  8. Add 1/4 cup of water to adjust the consistency of the sauce. Stir well and let it simmer for another 2-3 minutes.
  9. Add the fried cauliflower florets to the sauce and toss them gently until they are well coated.
  10. 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.