Thursday, March 07, 2013

Cauliflower Manchurian

For the fried florets
500 gms cauliflower, cut into florets and blanched
1 tablespoon ginger garlic paste
1/2 cup all purpose flour
1 tablespoon corn flour
1/2 teaspoon red chili powder
1 teaspoon soya sauce
salt to taste
oil for deep frying
For the sauce
1 large onion diced
1 small capsicum diced
1 teaspoon finely chopped garlic
1/2 teaspoon finely chopped green chili
1 tablespoon dark soya sauce
1 tablespoon chili sauce
2 tablespoon tomato ketchup
1/2 teaspoon pepper
a pinch of sugar
salt to taste
1 tablespoon oil
Preparation of the fried florets

  • Mix the all purpose flour, corn flour, ginger garlic paste, chili powder, soya sauce and salt with a little water to form a smooth and thick batter.
  • Heat enough oil for deep frying in a wok. 
  • Dip the cauliflower florets in the batter and deep fry in batches until golden brown on all sides.
  • Drain on to a paper towel and keep aside.

Preparation of the sauce

  • In a small bowl add the chili sauce, soya sauce, tomato ketchup and salt and mix well. Keep this aside.
  • Heat 1 tablespoon oil in a wok and add the sugar.
  • Once the sugar starts to brown add the chopped garlic and green chilies and stir fry quickly on high flame.(Take care not to burn the garlic, they just have to get translucent.)
  • Add the sauce mix to this and stir fry for a second. 
  • Immediately add the fried cauliflower florets and stir fry for 3-4 minutes on high flame.
  • Add the onions and capsicum and continue stir frying for 1-2 minutes.(The onion and capsicum should retain their crispiness.)
  • Season with pepper. Mix well and switch off the flame.

*This is a dry version of cauliflower manchurian. Those who would like to have it with gravy can dilute 1 teaspoon of corn flour in 1 cup of water and add it after the last step.  Cook stirring for 1 minute or until the gravy thickens and then remove from the flame.

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