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Cauliflower manchurian recipe video

Cauliflower Manchurian - Restaurant Style | Video

Crispy cauliflower tossed in lip-smacking Indo-Chinese sauces. A great appetizer or side for your next gathering!
5 from 46 votes
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Course: Appetizers
Cuisine: Indian - Indo Chinese
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Author :Nish Kitchen
Servings 4

Ingredients

Cook cauliflower:

  • 1 large cauliflower cut into florets
  • Water
  • Salt to taste

Fry cauliflower:

  • ¼ cup all purpose flour plain flour
  • ¼ cup cornstarch corn flour
  • 1 teaspoon red chili powder
  • Oil for deep frying
  • Salt and pepper to taste

Sauce:

  • 2 tablespoons vegetable oil
  • 2 garlic cloves peeled and chopped
  • 1 teaspoon chopped ginger
  • 1 green chili chopped
  • ¼ cup chopped onions
  • ¼ cup chopped vegetables bell peppers or capsicum, white part of spring onions or scallions)
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato sauce ketchup
  • 1 teaspoon red chili paste
  • Corn flour cornstarch slurry (1 teaspoon corn flour or cornstarch mixed with 2 tablespoons water)
  • 1 small spring onion or scallion chopped
  • More chopped spring onions or scallions to garnish

Instructions

Cook cauliflower:

  • Place a large pot of water over medium-high heat. Season with salt.
  • Add cauliflower. Cook for about 3-4 minutes. Drain. Set aside.
  • Let the florets cook completely.

Fry cauliflower:

  • To make the batter, whisk together all purpose (plain) flour, corn flour (cornstarch) and red chili powder in a large bowl. Season with salt and pepper.
  • Add water, a little at a time, to make thick paste.
  • Coat cauliflower florets in the batter.
  • Meanwhile, heat oil for deep frying over medium heat.
  • Add cauliflower in batches. Fry until golden. Drain on an absorbent paper towel.
  • Increase the heat to high.
  • Fry the cauliflower florets again in batches until crisp.
  • Drain on to an absorbent paper towel. Set aside.

Stir fry:

  • Heat oil in a large wok or skillet over high heat.
  • Add garlic, ginger and green chilies. Stir fry for 30 seconds.
  • Add onions, bell peppers (capsicum) and spring onions (scallions). Stir fry for one minute or until the vegetables are tender but crisp.
  • Add soy sauce, red chili paste and tomato sauce (ketchup).
  • Stir in cornstarch (corn flour) slurry. Stir fry for 2 minutes.
  • Add fried cauliflower florets and spring onions (scallions). Stir fry 30 seconds.
  • Garnish with more spring onions or scallions.

Video

Notes

  • Use broccoli instead of cauliflower to make broccoli manchurian
  • This restaurant style dish is a great appetizer or side dish

Nutrition

Serving: 1g | Calories: 232kcal | Carbohydrates: 29g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 10g | Sodium: 812mg | Fiber: 7g | Sugar: 9g