Description
Crispy cauliflower florets are coated in a flavorful batter and tossed in a spicy, tangy Manchurian sauce, perfect as an appetizer or a side dish with fried rice.
Ingredients
Units
Scale
- 1 large cauliflower, separated into florets
- 1 large green bell pepper, chopped into cubes
- 3 shallots, chopped
- 2 spring onions, chopped
- 3 tbsp corn starch + 2 tbsp corn starch
- 3 tbsp all-purpose flour or maida
- 1 green chili, chopped
- Salt, to taste
- 1/2 cup vegetable stock
- 2 tbsp soy sauce
- 1 tbsp green chili sauce
- 1/2 tsp black pepper
- Oil, for frying
Instructions
- Wash the cauliflower florets and drain well.
- In a bowl, make a batter by mixing 3 tbsp of corn starch, all-purpose flour, chopped green chili, spring onion, and a little salt to taste. Add water gradually to form a smooth batter.
- Heat oil in a pan for deep frying. Dip each cauliflower floret into the batter, ensuring it is well-coated, and then fry in hot oil until golden brown and crispy. Remove and drain on paper towels.
- In another pan, heat a little oil and sauté the chopped shallots and green bell pepper until they are slightly tender.
- Add the remaining 2 tbsp of corn starch to the vegetable stock and mix well. Pour this mixture into the pan with the sautéed vegetables.
- Add the soy sauce, green chili sauce, and black pepper. Stir well and let the sauce thicken slightly.
- Toss the fried cauliflower florets in the sauce until they are well-coated.
- Garnish with additional chopped spring onions and serve hot.
Notes
If you want to increase the quantity of the gravy, then just increase the quantity of the vegetable stock by 1/2 a cup. Serve immediately for the best texture. You can substitute soy sauce with tamari for a gluten-free version.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Indian-Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 600
- Fat: 12
- Carbohydrates: 30
- Fiber: 4
- Protein: 5
- Cholesterol: 0