Cauliflower Manchurian

Cauliflower Manchurian

Indo-Chinese is a totally different cuisine than what the Chinese eat. Infact most Delhi markets will have a Chinese Chaat counter. Go figure!! 

However we have got used to this brand of Chinese and it would be totally impossible for us to eat actual Chinese food. 

It’s a hybrid variety that has more elements of Indian than Chinese. I have even had tadka maarke chilli chicken.

So good or bad, here is “sada apna” kind of Cauliflower Manchurian. I have made it a dry preparation that you can have as snacks. In case you want it for main course to be eaten with fried rice or noodle you can simple add some gravy to eat.

Ingredients

1 cauliflower, cut into medium florets

1 cup maida

½ cup cornflour

½ cup rice flour

1 tsp salt

½ tsp ajinomoto (optional)

1 tsp garlic paste

½ tsp ginger paste

½ tsp soya sauce

1 large onion, cubed

1 capsicum, cubed

4 garlic pods, chopped

½ cup spring onion, chopped

3 tbsp tomato ketchup

1 tbsp soya sauce

Salt to taste

2 tbsp cornflour+1/4 cup water

Make a batter of maida, cornflour, rice flour, salt, ajinomoto, soya sauce, ginger paste and garlic paste. Add the cauliflower and mix well. Keep for 10 minutes. Heat some oil and deep fry the cauliflower pieces. Try not to eat them up like this at this point.

Heat some oil. Add the chopped garlic, cubed onions and capsicum. Saute for 2 minutes. Add the ketchup, soya sauce and salt. Add ½ cup water and bring to a boil. Add the cornflour paste and simmer. Add the cauliflower pieces and toss on high flame. Add the chopped spring onions and take off heat.