Recipes with the name manchurian belongs to the tasty array of Indo-chinese recipes. It is a good example how food becomes delicious and beautiful with the mingling of two traditions from different parts of the world.
Here is the recipe that serves 4 persons.
Cauliflower florets 500 gram
Wheat flour 200 gram
Chilli sauce 1 teaspoon
Capsicum chopped 1 nos
Garlic paste 1 teaspoon
Ginger paste 1 tablespoon
Onions finely chopped 2 large ones
Green chilli sauce 1 teaspoon
Soya sauce 1 tablespoon
Tomato kechup 1 tablespoon
Oil to fry
Salt to taste
Cook 5 cups of water in a deep vessel, add some salt to it and boil.
On boiling add the cauliflower florets and cook for 3-4 minutes, take off from heat, drain and keep the florets aside.
Mix wheat flour, green chilli paste, ginger paste, salt and water into a paste of medium consistency.
Heat oil in a deep and thick bottomed pan, dip the cauliflower florets in the paste and deep fry till golden brown, drain oil and keep aside.
In a thick bottomed deep pan heat two tablespoon oil, add chopped garlic, sliced onions and capsicum pieces and saute till cooked, add chilli sauce and tomato sauce and mix well.
Add the fried cauliflower florets, mix lightly and cook for another 3-4 minutes.
You may vary the consistency of the gravy by adding tomato sauce and water.