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Cauliflower Manchurian

Batter fried cauliflower florets cooked in flavourful manchurian sauce .

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 16-20 minutes

Servings : 4

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Main Ingredients

Cauliflower, Cornflour/ corn starch

Cuisine

Chinese

Course

Main Course-Veg

Level Of Cooking

Medium

Calories

270.15

Carbohydrates

25.9

Protein

5.645

Fat

16.265

Fibers

2.49

Favourites

Ingredients

Cauliflower separated into florets
500 grams
Cornflour/ corn starch
8 tablespoons
Green chillies minced
3-4
Spring onion bulb chopped
2
Salt
to taste
Oil
2 tablespoons
Garlic paste
1/2 teaspoon
Ginger paste
1/2 teaspoon
Green capsicum chopped
1 medium
Onion chopped
1 medium
Soy sauce
2 tablespoon
Vegetable stock
2 1/2 cups
Vinegar
2 tablespoons
MSG
1/2 teaspoon
Sugar
1/4 teaspoon

Method

Step 1

Wash and drain cauliflower florets. Make a batter of six tablespoons of cornstarch, green chillies and spring onions adding salt to taste. Dissolve the remaining two tablespoons of cornstarch in quarter cup of water and keep aside for sauce.

Step 2

Heat sufficient oil in a kadai. Dip each cauliflower floret in the prepared batter and deep fry till golden brown. Remove and drain onto an absorbent paper. To make the sauce, heat two tablespoons of oil in a pan and gently fry the garlic paste and the ginger paste.

Step 3

Add the chopped capsicum and onion. Stir in the soya sauce and vegetable stock. Bring to a boil, reduce heat and simmer for two minutes. Add the vinegar, MSG, sugar and adjust salt to taste.

Step 4

Stir in the dissolved cornstarch and cook stirring continuously till the mixture thickens and starts bubbling. Add the fried cauliflower florets. Mix well to coat and cook for two minutes more.