Manchurian seems mouth watering to me. I just can't resist them. Easy to cook and ready in a jiffy. I love its combination with cheese and bread which make it's taste more delicious .
- half medium sized cauliflower clean and broken into big pieces
- 1 finely chopped small spring onion
- 1 tsp ginger finely chopped
- half tsp garlic finely chopped
- 1/4 cup plain flour
- 3 tbsp cornflour
- 1/4 tsp red chilli powder
- 1 dry red chilly stick
- 3 tbsp oil
- 1 cup water
- 1 tbsp milk
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Click Image to Enlarge
- Boil the cauliflower pieces for 3-4 minutes in moderate amount of water, add one tbsp. of milk.
- Drain the water and pat dry the florettes on a clean cloth.
- Make thin batter out of plain flour and cornflour also add 1/4 tsp. of the quantity of each of ginger and garlic and red chilly powder and salt to taste.
- Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
- Heat the oil, add rest of the ginger, garlic and dry and crushed red chilly and fry for half a minute.
- Add the salt and spring onions. Stir fry till it get golden brown.
- Add 1 cup of water and bring to a boil on high flame.
- Prepare a mixture of 1 tbsp cornflour and 1/4 cup water. Slowly pour this mixture to the gravy and stir continuously.
- Let it keep boiling for atleast 2-3 minutes on high flame. Boil till the gravy becomes thick and transparent.
- Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice.
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Tips
- For dry Manchurian you can avoid water. Keep rest of the recipe same except of adding water.
- Add frying cauliflower into fried spring onion and soya sauce. Nail it with tooth pick and serve it hot and spicy chilly garlic sauce.
- Instead of using only cauliflower you can use an array of vegetable. Just chop them finely and you can use bread crumps as a substitute to cornflour, infact it makes the manchurian balls more crispy. Serve Super Hot. Enjoy!
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