Cauliflower Manchurian

Time

Prep 30 min · Cook 30 min · 60 min total

Difficulty

medium

1. 1

   Add milk to water in a pot and mix well. Add the cauliflower florettes to the pot and boil for 3-4 minutes.

   4 min
2. 2

   Remove from pot, drain and pat dry on a clean cloth. In a bowl, prepare a batter out of 1/4 cup flour, 2 tbsps. cornflour, 1/4 teaspoons chopped ginger, 1/4 teaspoons chopped garlic, salt to taste and red chilli powder.

3. 3

   Dip the florettes in the batter, one by one. Heat oil in a wok. Deep fry the cauliflower florettes in hot oil.

4. 4

   Drain on clean kitchen paper towels and keep aside. Pour the remaining oil in a pot. Add the ginger, garlic and crushed red chilli. Stir-fry for a minute.

5. 5

   Add salt to taste and spring onions. Stir-fry for a minute. Stir in 1 1/2 cups water and bring to a boil.

6. 6

   In a bowl, add 1 tablespoons cornflour to 1/4 cup water and mix well. Gradually, add this cornflour-water mixture to the gravy and stir continuously till it resumes boiling.

7. 7

   Boil till the gravy becomes transparent. Add the cornflour florettes and soya sauce to taste.

8. 8

   Boil for 2 more minutes. Remove from heat. Serve hot with Veg noodles or Veg fried rice.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.