“Manchurian” is an Indian Chinese dish. This is one of the famous starters and it is delicious, spicy and dry or with gravy made of Cauliflower.I enjoy dry manchurian.
- 1 medium sized Cauliflower (broken into medium-sized florets)
- Spring Onion greens chopped, for garnishing
- Oil for deep frying
- For Marination:
- 1/2 tsp Red chilli powder or Green Chilli paste
- 1/2 tsp Ginger and Garlic paste
- Salt to taste
- 1 small Onion, finely chopped
- For the Batter:
- 1/2 cup All Purpose Flour
- 1/4 cup Corn Flour
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 3/4 cup Water or as needed
- For the Sauce:
- 1/2 cup Sweet & Sour sauce or Tomato Ketchup
- 1/2 tsp Red chilli or hot sauce
- 2-3 tbsp Soya Sauce
- 1/4 tsp Ginger and Garlic paste
- 1 tbsp Corn flour dissolve with water
- Salt if needed
- In a bowl mix together ginger and garlic paste,red chilli powder,salt and onion for the marination. Put the cauliflower florets in to the bowl and mix well and keep for about 20 minutes.
- Meanwhile, mix together all purpose flour,corn flour,baking powder and salt in another bowl. Add the water carefully so that batter has a reasonably thick coating consistency.
- Next drop the marinade cauliflower into the prepared batter and make sure they’re well coated with the batter.
- Heat the oil for deep frying. Carefully drop the cauliflower into the hot oil and deep fry over medium heat, till they’re crisp and a nice brown in colour. Remove and drain on paper towels.
- For Sauce:
- Take medium sized pan and add sweet and sour sauce,chilli sauce,soya sauce,ginger and garlic paste
- Heat the sauce just till it starts bubbling. Add cornflour mixture and mix well. Take the pan off the heat.
- This sauce should be a bit on the thicker side. If you feel it is too thick, you may add a couple of spoons of water to thin it down slightly, before taking the sauce off the stove.
- Place the fried cauliflower in a serving bowl and pour the sauce over it. Garnish with chopped spring onion greens and serve warm.