Crispy Cauliflower Manchurian

Ingredients

• 1 medium-sized cauliflower, cut into florets 1 medium-sized cauliflower, cut into florets
• 1/2 cup all-purpose flour (60g) 1/2 cup all-purpose flour (60g)
• 1/4 cup cornstarch (30g) 1/4 cup cornstarch (30g)
• 1 teaspoon ginger-garlic paste 1 teaspoon ginger-garlic paste
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• Oil, for deep frying Oil, for deep frying
• For the sauce: For the sauce:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon ginger, finely chopped 1 tablespoon ginger, finely chopped
• 1 tablespoon garlic, minced 1 tablespoon garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 small bell pepper, thinly sliced 1 small bell pepper, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon tomato ketchup 1 tablespoon tomato ketchup
• 1 tablespoon chili sauce 1 tablespoon chili sauce
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 1/2 teaspoon red chili flakes (optional) 1/2 teaspoon red chili flakes (optional)
• 1/2 cup water (120ml) 1/2 cup water (120ml)
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water 1 tablespoon cornstarch, dissolved in 2 tablespoons water

Nutrition

• Calories: 220 kcal / 920 kJ
• Fat: 10g (Saturated Fat: 1g)
• Carbohydrates: 28g (Sugar: 5g)
• Protein: 5g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a mixing bowl, combine the all-purpose flour, cornstarch, ginger-garlic paste, red chili powder, black pepper, and salt. Add water gradually to make a smooth batter.
2. 2.
   Dip each cauliflower floret into the batter, ensuring it is coated evenly.
3. 3.
   Heat oil in a deep pan or kadai over medium heat. Deep fry the cauliflower florets until they turn golden brown and crispy. Remove them from the oil and drain on a paper towel.
4. 4.
   In a separate pan, heat vegetable oil and sauté the ginger and garlic until fragrant.
5. 5.
   Add the chopped onion and bell pepper. Stir-fry until they become slightly tender.
6. 6.
   In a small bowl, mix together soy sauce, tomato ketchup, chili sauce, vinegar, sugar, red chili flakes (if using), and water. Pour this mixture into the pan and bring it to a simmer.
7. 7.
   Stir in the cornstarch-water mixture and cook until the sauce thickens.
8. 8.
   Add the fried cauliflower florets to the sauce and toss gently until they are well coated.
9. 9.
   Garnish with spring onions or cilantro and serve hot.

Treat your ingredients with care...

• Cauliflower — Make sure to cut the cauliflower into evenly sized florets to ensure even cooking.
• Soy sauce — Use low-sodium soy sauce if you prefer a less salty dish.
• Cornstarch — Dissolve the cornstarch in water thoroughly to avoid lumps in the sauce.

Tips & Tricks

• For extra crispiness, you can double-coat the cauliflower florets by dipping them in the batter twice.
• Adjust the spiciness of the sauce by adding more or less red chili flakes according to your preference.
• Serve the Crispy Cauliflower Manchurian as an appetizer or as a main course with steamed rice or noodles.
• You can add diced vegetables like carrots, cabbage, or mushrooms to the sauce for added texture and flavor.
• If you prefer a healthier version, you can bake the cauliflower florets instead of deep-frying them.

Serving advice

Serve the Crispy Cauliflower Manchurian hot as an appetizer or as a main course accompanied by steamed rice or noodles. Garnish with spring onions or cilantro for a fresh and vibrant touch.

Presentation advice

Arrange the golden and crispy cauliflower florets on a serving platter and drizzle the sauce over them. Garnish with finely chopped spring onions or cilantro for a pop of color. Serve with a side of steamed rice or noodles.