Indo-Chinese: Cauliflower Manchurian

Indo-Chinese: Cauliflower Manchurian

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Indo-Chinese: Cauliflower Manchurian

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Indo-Chinese: Cauliflower Manchurian

By: spiceinthebox via Cookpad.com

Ingredients of Indo-Chinese: Cauliflower Manchurian:

  • 1/4 Cup Chickpea Flour
  • 4 Tbs Corn Flour
  • to Taste Salt
  • 1 Tsp Chili Powder
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Cup to 1/2 Cup water to adjust consistency
  • 4-5 Cup Cauliflower florets
  • Oil for Frying
  • Manchurian coating/sauce:
  • 3 Tbs Oil
  • 6 Garlic cloves finely chopped
  • 3 Tbs Tomato Ketchup
  • 3 Tbs Soy Sauce
  • 4 Tbs Chili Sauce
  • 2 Tbs Vinegar
  • Green Onions for garnishing

Method for "Indo-Chinese: Cauliflower Manchurian":

  1. Take one small cauliflower, cut them in small florets. Wash them thoroughly. After washing them, transfer them to a cotton kitchen towel. Let them dry for at least half an hour.
  2. In a bowl take Chickpea flour, corn flour, salt, Chili Powder and ground black pepper. Add water to the mixture to adjust the consistency. Add little water at a time, we need medium consistency.
  3. Now, in a heavy bottom pan take oil and heat it up on medium flame. Meanwhile add cauliflower florets to the batter. Coat them and add them to the pan. Fry them on both the sides until golden brown in color. Transfer them to paper towel.
  4. Once frying is done, remove the oil pan from the stove. And now, heat up the flat bottom pan with 3 Tbs of oil. Once oil is hot enough add chopped garlic. Saute them for a minute.
  5. Now, add Soy Sauces, Chili Sauce, Vinegar and Ketchup. Add fried cauliflower to the pan and salt to taste. Mix them until cauliflower dumplings get evenly coated.
  6. And hot Cauliflower Manchurian is ready to serve. Use finely chopped green onions for garnishing.

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