One of my favourite dish. It is not so very complicated to make but it has a great taste. It also looks good on serving table when guests are around.
15 cauliflower florets of lemon size
3 tablespoons corn flour
5 tablespoons all purpose flour
¼ cup water
1 teaspoon black pepper powder
Salt to taste
Ingredients for Sauce
½ cup chopped spring onions
1 tablespoon finely chopped garlic
2 teaspoons finely chopped green chillies
2 teaspoons finely chopped ginger
1 tablespoon corn flour
1 cup water or vegetable stock
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1 tablespoon vegetable/sunflower oil
Salt to taste
Method for Manchurian
Heat oil in a wok or a deep fryer.
In the meanwhile, dissolve the corn flour and all purpose flour along with pepper and salt in water.
Add the cauliflower florets and mix until the florets get coated with the flour mixture.
Add about 5 florets (or the amount your deep fryer /wok can hold) at a time into the hot oil and fry until golden brown.
Remove from oil and drain in paper towels. Keep aside.
Method for Sauce
Mix the corn flour with ¼ cup of water. Add soya sauce, ketchup and salt.
Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for a few seconds.
Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked.
Turn off heat.
Serving the Manchurian with Sauce
Just before serving, put the fried Manchurian in the sauce and stir fry on high heat for few minutes. Garnish with spring onion leaves and serve hot.
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