Servings: 2-3
Ingredients:
Content
|
Quantity
|
Comment
|
For Batter
| ||
Maida flour / Refined flour
|
1 cup
| |
Corn flour
|
1 tbsp
| |
Salt
|
To taste
| |
Green chilli sauce
|
1 tbsp
| |
Ginger garlic paste
|
1 tbsp
| |
Water
|
For batter
| |
For Manchurian
| ||
Cauliflower
|
1 medium
|
Cleaned and cut
|
Water
|
To cook
| |
Oil
|
For frying
| |
Spring onions
|
2 tbsp
| |
Coriander leaves
|
2-3 tbsp
| |
For Sauce
| ||
Oil
|
2 tbsp
| |
Onion
|
1 big
|
Chopped
|
Garlic
|
5-6 pods
|
Chopped
|
Soy sauce
|
4-5 tbsp
| |
Red chilli sauce
|
2-3 tbsp
| |
Tomato Ketchup
|
2-3 tbsp
| |
Spring onions
|
2-3 tbsp
|
Method:
Heat water with some salt and boil the cauliflower till 3/4th cooked. This removes any kind of worms remaining. Strain and run it through cold water and set it aside to cool.
Mix all the ingredients under the batter heading except water. Now add water bit by bit while beating it to avoid any lumps till it becomes a bit thin but not too thin in consistency (the batter should be such that too much batter should not stick to the florets). Add the cooked cauliflower florets and set it aside for 2 minutes.
Heat oil in a pan for deep frying on medium flame. Add the florets one by one and fry till golden and crisp. Fry in batches. Strain it on a strainer.
Heat oil 2 tbsp of oil in a pan on medium flame. Add the chopped garlic and onion, spring onion and fry till translucent. Add the soy sauce and saute once. Add the red chilli sauce, tomato ketchup and mix well. Bring it to a boil. Add the fried cauliflower, coriander leaves and mix well on low flame. Garnish with spring onions and serve hot.
Tip:
If you want the sauce to be thin then you can add some water, adjust red chilli sauce and ketchup and bring it to thinner consistency and serve it with rice.
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