Spicy Cauliflower Manchurian
Indulge in this delightful Spicy Cauliflower Manchurian, a perfect fusion of Indo-Chinese flavors. This dish features crispy, battered cauliflower florets tossed in a savory sauce enriched with garlic, ginger, and a hint of spice. It's a crowd-pleaser, ideal for sharing with family and friends, and can be served as an appetizer or paired with steamed rice, rotis, or noodles for a satisfying meal. Bring the vibrancy of Asian cuisine to your kitchen with this easy and rewarding recipe.
N/A
Servings
136
Calories
11
Ingredients
Ingredients
Cauliflower
1 (medium, clean and cut into big flowerets)
Spring Onion
1 bunch (chopped)
Gingerroot
2 teaspoons (chopped)
Garlic
1 teaspoon (finely chopped)
Cornflour
3 tablespoons (divided)
Plain Flour
1/4 cup (for batter)
Red Chili Powder
1/4 teaspoon
Dried Red Chilies
2 (crushed)
Oil
3 tablespoons (for frying)
Water
1 1/2 cups
Milk
1 tablespoon
Instructions
1
Bring a large pot of water to a boil and add 1 tablespoon of milk to it. Boil the cauliflower florets gently for about 5 minutes until slightly tender yet firm. Drain and pat the florets dry on a clean towel to remove any excess moisture.
2
In a bowl, prepare a batter by mixing the plain flour, 2 tablespoons of cornflour, chopped ginger, chopped garlic, red chili powder, and salt to taste. The mixture should be smooth and slightly thick.
3
Dip each cauliflower floret into the batter, ensuring they are evenly coated, and deep fry them in hot oil until they turn golden brown and crispy. Remove and place on a paper towel to absorb excess oil.
4
In a separate pan, heat the remaining oil and add the chopped ginger, garlic, and crushed dried red chilies. Sauté for a minute until fragrant.
5
Add salt and chopped spring onions, stir-frying for another minute.
6
Pour in 1.5 cups of water and bring the mixture to a boil.
7
In a small bowl, mix 1 tablespoon of cornflour with 1/4 cup of water to dissolve completely. Gradually pour this mixture into the boiling sauce while stirring continuously until the sauce thickens and turns glossy.
8
Add the fried cauliflower florets and soy sauce to the pan. Stir gently to ensure the florets are well coated in the rich sauce.
9
Allow it to cook for an additional 2-3 minutes, letting the flavors meld together.
10
Serve immediately while hot, paired with rice, rotis, or noodles.
Nutrition Information
6
Fat
18
Carbs
2
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Cauliflower Manchurian?
It is a popular Indo-Chinese fusion dish featuring crispy battered cauliflower florets tossed in a savory, spicy sauce made with ginger, garlic, and soy sauce.
Is this recipe suitable for vegetarians?
Yes, this Spicy Cauliflower Manchurian recipe is 100% vegetarian.
How many calories are in a serving?
Each serving contains approximately 136 calories.
Why is milk added to the boiling water for the cauliflower?
Adding one tablespoon of milk to the boiling water helps keep the cauliflower white and reduces any strong odors during the blanching process.
How long should I boil the cauliflower florets?
Boil them gently for about 5 minutes until they are slightly tender yet firm.
What are the main ingredients for the batter?
The batter consists of plain flour, cornflour, chopped ginger, chopped garlic, red chili powder, and salt.
How do I make the cauliflower crispy?
Deep fry the battered cauliflower florets in hot oil until they turn golden brown and crispy.
What is the purpose of cornflour in this recipe?
Cornflour is used in the batter for crispiness and in the sauce as a thickening agent.
How do I thicken the Manchurian sauce?
Mix 1 tablespoon of cornflour with 1/4 cup of water and gradually pour it into the boiling sauce while stirring until it turns glossy.
Can I serve this as a main course?
Yes, it can be served as a satisfying meal when paired with steamed rice, rotis, or noodles.
What kind of chilies are used in this dish?
The recipe uses both red chili powder and crushed dried red chilies for a spicy kick.
How much fat is in this recipe?
There are 6 grams of fat per serving.
How many carbohydrates are in one serving?
One serving contains 18 grams of carbohydrates.
How much protein does this dish provide?
This dish provides 2 grams of protein per serving.
Why must I pat the cauliflower dry after boiling?
Patting them dry removes excess moisture, which helps the batter adhere better and ensures the florets become crispy when fried.
What aromatics are used in the sauce?
The sauce features freshly chopped ginger, garlic, and spring onions.
What is the final cooking step?
After coating the fried cauliflower in the sauce, allow it to cook for 2-3 minutes to let the flavors meld together.
Is soy sauce included in the recipe?
Yes, soy sauce is added at the end to provide a rich, savory flavor to the florets.
What size should the cauliflower florets be?
The cauliflower should be cut into big flowerets for better texture and presentation.
How much water is needed for the sauce?
The recipe calls for 1.5 cups of water to create the base of the sauce.
Can I prepare the cauliflower in advance?
While you can blanch the cauliflower ahead of time, it is best to fry and toss it in the sauce just before serving to maintain crispiness.
What type of cuisine is this?
This dish is a fusion of Indian and Chinese culinary styles, often referred to as Indo-Chinese cuisine.
How many ingredients are required for this recipe?
There are 11 total ingredients required, including the cauliflower, flours, and seasonings.
What should the batter consistency be?
The batter should be smooth and slightly thick to ensure an even coating on the cauliflower.
Is this dish considered healthy?
With 136 calories and being vegetable-based, it can be part of a balanced diet, though it is deep-fried.
What are the tags associated with this recipe?
Tags include cauliflower, indo-chinese, appetizer, vegetarian, spicy, fusion cuisine, stir-fry, crispy, and healthy.
Can I use gingerroot instead of paste?
Yes, the recipe specifically calls for 2 teaspoons of chopped gingerroot.
How do I serve Spicy Cauliflower Manchurian?
Serve it immediately while hot as an appetizer or side dish.
What is the total amount of cornflour used?
The recipe uses 3 tablespoons of cornflour in total, divided between the batter and the sauce.
Are there any tips for the spring onions?
Use one bunch of chopped spring onions to add freshness and color to the final dish.