This is a popular Indo Chinese appetizer made with fried cauliflower. Manchurian stands for the manchurian sauce prepared for the dish. Crispy cauliflower tossed in a delicious manchurian sauce made with lots of garlic is a favourite of any Chinese food lover. It is crispy, sweet, tangy and spicy.
Ingredients
For boiling
1. Cauliflower florets – 1 small flower
2. Water – 4 cups
3. Salt – ½ tsp
For batter
1. Maida – ¾ cup
2. Corn flour – ¼ cup
3. Rice flour – 1 Tbsp
4. Black pepper powder – 1 tsp
5. Ginger garlic paste – 1 tsp
6. Soya sauce – 1 tsp
7. Salt
8. Oil for frying
For the Manchurian Sauce
1. Oil – 2 Tbsp
2. Garlic chopped – 3 Tbsp
3. Green chilli chopped – 1 Tbsp
4. Onion chopped – 1
5. Capsicum chopped – ½ cup
6. Salt
7. Pepper powder – 1 tsp
8. Soya sauce – 1 Tbsp
9. Chilli sauce – 1 Tbsp
10. Spring onion greens chopped – ½ cup
11. Tomato sauce – 1 Tbsp
12. Corn flour – 2 tsp
13. Water – ½ cup
Instructions
1. Boil 4 cups of water with salt and add cauliflower florets. Boil for 4-5 minutes. Strain and keep aside.
2. In a bowl mix all the ingredients for batter by adding water, little by little, to a fine paste. Ensure lumps are not formed.
3. Add cauliflower florets and mix well. Sprinkle a mixture of one Tbsp of corn flour and one Tbsp of maida to make the coating thick. Mix well.
4. Deep fry the florets in batches in hot oil on medium flame, flipping in between, till light brown and remove the florets from the oil.
5. Fry the florets again on high flame till brown to make it crispy and remove from oil.
For the Manchurian sauce
1. Heat oil in a pan and add garlic. Saute for one minute and add green chilli and onions and capsicum. Saute on high flame for a minute and reduce the flame.
2. Add pepper, salt, soya sauce and chilli sauce mix well.
3. Add spring onion greens (save some for garnishing), tomato sauce and mix well.
4. Mix corn flour with ½ cup of water and mix into the above sauce.
5. Let it boil and then add the fried cauliflower. Mix gently making sure that the sauce has coated well and remove from fire. Garnish with spring onion greens.
Tips
1. Do not boil the sauce after mixing the fried cauliflower.
2. Red colour can be added to give a brighter colour.
3. Adjust the consistency of the gravy by increasing the corn flour water (corn starch).
4. It tastes best when served hot and crispy. So mix the fried cauliflower with Manchurian sauce just before serving.
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