Cauliflower Manchurian
Sizzle your taste buds with the scrumptious cauliflower manchurian, a culinary gem from Indo-Chinese cuisine. Drenched in a tangy, spicy sauce that's a delightful symphony of flavours.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Cauliflower
- 1 tsp Salt (adjust to taste )
- 1 tsp Kashmiri Chilli
- 1 tsp Black Pepper (adjust to taste )
- 1 tsp Turmeric Powder
- 4 tbsp Cornflour
- 1 tbsp Plain Flour
- 40 ml Water
- 2 tbsp Olive Oil
- 3 Garlic (chopped)
- 2 Green Chillies
- 1 tsp Crushed Chillies
- 1 Onions
- handful Spring Onion
- 2 tsp Soy Sauce
- 3 tbsp Tomato Ketchup
- 1 tsp Vinegar
Instructions
- 1
Wash the cauliflower thoroughly then cut into equal sized florets then set aside
- 2
In a large bowl add the cornflour, plain flour, Kashmiri chilli powder, black pepper, turmeric powder, and salt then mix until everything is well combined
- 3
Gradually add the water and mix until a thick batter forms
- 4
Add the cauliflower pieces and mix until the batter coats each piece evenly
- 5
Shake off any excess batter on the cauliflower pieces then add the florets into the fryer - there should be tiny bubbles surrounding them – and allow the florets to cook undisturbed for 6-8 minutes until lightly golden brown
- 6
As the cauliflower pieces are being fried in another pan heat up the olive oil on medium heat until hot
- 7
Add the chopped garlic then sauté for 1-2 minutes
- 8
Add the green chillies and crushes chillies and sauté for a further 1-2 minutes
- 9
Add the finely diced red onion and cook on medium heat for 4-5 minutes
- 10
Add the finely sliced spring onions and cook for 1-2 minutes
- 11
Add the tomato ketchup, soy sauce and vinegar then cook for 1-2 minutes
- 12
Add the fried cauliflower pieces and mix
- 13
Serve alongside a side of fried rice and enjoy!