A delicious and crispy cauliflower dish coated in a flavorful sauce, perfect as an appetizer or snack.
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Cut the cauliflower into bite-sized florets, then transfer them into a large bowl and rinse them well with water and a large pinch of salt.
Let the florets rest in salt water for 3-4 minutes to help remove any dirt and impurities.
Once rested for 4-5 mins, discard the salt water and rinse the florets with fresh water, then discard the water again.
To make the batter for frying, add equal amounts of refined flour and corn flour in a bowl and season with salt, black pepper powder, and Kashmiri red chilli powder.
Gradually add water while whisking continuously to make a semi-thin batter.
Add the florets into the batter and mix well to coat them evenly.
Fry the coated florets in moderately hot oil until light golden brown, then transfer them into a sieve and let them rest for a few minutes.
Once rested, add the cauliflower back into the hot oil and fry until they turn golden brown and crispy.
Set a wok or pan over high flame and let it get hot, then add oil, onion, ginger, garlic, and green chillies. Stir well and sauté over high flame for 1-2 minutes.
Further add capsicum, spring onion bulbs, coriander stems, soy sauce, green chilli paste, ketchup, red chilli sauce, black pepper powder, and salt. Stir and then add water as required to make the sauce.
Bring the sauce to a boil, then in a separate bowl, mix corn flour and water to make a slurry and add it to the sauce gradually while stirring continuously to thicken the sauce.
Add the fried cauliflower along with fresh coriander and spring onion greens, and coat the cauliflower with the sauce without cooking much at this stage.
Sprinkle some spring onion greens on top.
Ensure the oil is hot enough before frying the cauliflower to achieve a crispy texture.
You can adjust the spice level by adding more or fewer green chillies and red chilli sauce.
How do I make crispy cauliflower Manchurian from scratch?
To make crispy cauliflower Manchurian, start by cutting the cauliflower into bite-sized florets and soaking them in salt water for 3-4 minutes. Prepare a batter using equal parts refined flour and corn flour, seasoned with salt, black pepper, and Kashmiri red chilli powder. Coat the florets in the batter and fry them until golden brown. For the sauce, sauté onions, ginger, garlic, and green chillies in hot oil, then add capsicum and seasonings. Thicken the sauce with a corn flour slurry, and finally, mix in the fried cauliflower and fresh herbs.
Is crispy cauliflower Manchurian suitable for a gluten-free diet?
Crispy cauliflower Manchurian is not inherently gluten-free due to the use of refined flour in the batter. However, you can easily make it gluten-free by substituting the refined flour with a gluten-free flour blend or chickpea flour. Ensure that all other ingredients, like soy sauce, are also gluten-free to maintain dietary compatibility.
What can I substitute for corn flour in the cauliflower Manchurian recipe?
If you don't have corn flour on hand, you can substitute it with potato starch or tapioca flour, which will provide a similar texture and crispiness. Alternatively, you can use all-purpose flour, but keep in mind that it may alter the final texture slightly.
How should I store leftover crispy cauliflower Manchurian?
To store leftover crispy cauliflower Manchurian, let it cool completely, then place it in an airtight container. It can be refrigerated for up to 2-3 days. To reheat, place it in an oven or air fryer to regain its crispiness, rather than using a microwave, which can make it soggy.
What are some good side dishes to pair with cauliflower Manchurian?
Crispy cauliflower Manchurian pairs well with steamed rice, fried rice, or noodles for a complete meal. You can also serve it with a side of vegetable stir-fry or a fresh salad to balance the flavors. For dipping, a tangy chili sauce or soy sauce can enhance the dish further.
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