Cauliflower Manchurian
User Reviews
5
-
Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
170 kcal
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Course
Appetizer
Cauliflower Manchurian
Description
This recipe involves washing and cutting cauliflower into evenly sized florets, which are then coated in a batter made from cornflour, plain flour, and spices including Kashmiri chili powder and turmeric. After shaking off excess batter, the florets are deep-fried until golden and crispy, forming a crunchy outer shell while retaining tender cauliflower inside.
The Manchurian sauce is separately prepared by sautéing garlic, green chilies, and crushed chili flakes in olive oil, then adding onions and spring onions before combining with soy sauce, tomato ketchup, and vinegar. This tangy, spicy sauce is then tossed with the fried cauliflower, coating each piece with a flavorful glaze that defines the dish's characteristic punch.
Cauliflower Manchurian can be served as an appetizer or side dish, delivering a combination of textures from crisp batter to aromatic, zesty sauce. The balance of heat and acidity with the softness of the vegetable makes it a favored Indo-Chinese snack.
Ingredients
Frying Cauliflower
- 500 g cauliflower Gobi
- 1 tsp salt
- 1 tsp kashmiri chili
- 1 tsp black pepper
- 1 tsp turmeric powder Haldi
- 4 tbsp cornflour
- 1 tbsp plain flour
- 40 ml water
Manchurian Sauce
- 2 tbsp olive oil
- 3 garlic chopped
- 2 green chili
- 1 tsp chilli pepper crushed
- 1 onion
- spring onion handful
- 2 tsp soy sauce
- 3 tbsp tomato ketchup
- 1 tsp vinegar
Instructions
- Wash the cauliflower thoroughly then cut into equal sized florets then set aside
- 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
- Gradually add the water and mix until a thick batter forms
- Add the cauliflower pieces and mix until the batter coats each piece evenly
- 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
- As the cauliflower pieces are being fried in another pan heat up the olive oil on medium heat until hot
- Add the chopped garlic then sauté for 1-2 minutes
- Add the green chillies and crushes chillies and sauté for a further 1-2 minutes
- Add the finely diced red onion and cook on medium heat for 4-5 minutes
- Add the finely sliced spring onions and cook for 1-2 minutes
- Add the tomato ketchup, soy sauce and vinegar then cook for 1-2 minutes
- Add the fried cauliflower pieces and mix
- Serve alongside a side of fried rice and enjoy!
Notes
- The nutritional facts provided are for reference and may vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 983mg | 41% |
| Potassium | 502mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 358IU | 7% |
| Vitamin C | 66mg | 73% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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