CAULIFLOWER MANCHURIAN

INGREDIENTS

Cauliflower - 1

Turmeric powder - 1 / 2 Tsp

Onion - 1 ( chopped )

Green Chillies - 3 ( chopped )

Coriander Leaves - 1 / 4 cup ( chopped )

Red Chilli powder  -2 Tsps

Ginger Garlic Paste - 1 Tbsp

Soya sauce - 1 Tbsp

Red Chilli Sauce - 1 Tbsp

Tomato Sauce - 3 Tbsps

Salt - to taste

Oil - as required

FOR BATTER

INGREDIENTS

Cornflour - 1 / 4 cup

Maida - 1 / 2 cup

Ginger Garlic paste - 1 Tbsp

Red Chilli powder - 1 Tsp

Salt - to taste

METHOD

1. Break the cauliflower into medium sized florets.

2. Boil water in a pan and add turmeric powder.

3. Toss the florets into the pan cover and cook for 2 minutes.

4. Drain the water and set the 3 / 4 th cooked florets aside.

5. Make a fairly thin batter using the ingredients for batter

    with water.

6. Heat oil in a pan to fry the florets.

7. Dip the florets in the batter and deep fry.

8. Place fried florets in a tissue paper to drain excess oil.

9. Heat 3 Tbsps oil in a pan and add the chopped onion

    and green chillies.

10. When the onion turns pinkish , add the ginger garlic paste

       and saute for 2 minutes.

11. Now add the chilli powder , pepper powder and salt to taste.

12. Add the remaining batter with 1 / 4 cup water

      to this and let it thicken slightly.

13. Toss in the fried florets and stir once.

14. Add all the sauces and mix.

15. Serve hot garnished with chopped coriander leaves.

NOTE

The amount of sauce used can be adjusted according to taste.

The gravy part can be omitted for a dry manchurian.