- 1 - 1/2 cups cauliflower- cut into small florets, (microwaved for 3 mts., if you have the oven - optional)
For the Batter:
- Maida - 1-1/4 cup
- Rice flour - 2 tbs.
- Cornflour - 2 tbsp.
- Green chilli, ginger, garlic paste - 1/2 tsp.
- Salt - 1/2 tsp. or according to your taste
- Optional: Orange food colour and a pinch of Ajino Moto
For the sauce:
- Oil - 2 tbsp.
- Tomato sauce - 4 tbsp.
- Soya sauce - 1/2 tbsp.
- Chilli powder - 1 tsp.
- Corn flour - 1 tbsp.
- Green chilli, ginger, garlic paste - 1 tsp.
- (If you have only ginger garlic paste, add some cut green chilli pieces)
- Garlic chopped - 1 tbsp.
- Ginger chopped - 1 tbsp.
- Green chillies chopped, if you need it hot
- Spring onions chopped - 3 tbsp.
- One small onion, chopped
- Salt - 1/2 tsp.
- Oil for deep frying.
Mix the ingredients for the batter with 1-1/4 cup of water - or like bajji batter. If you like kadak (hard) cauliflower manchurian, add rice flour, otherwise leave it. Dip the cauliflower in the batter and deep fry in medium flame till crisp and golden in colour. Keep aside.
Heat 1 tbsp. of oil in a pan, add all the chopped ingredients and fry for a second and keep it in a plate. Heat the remaining oil, add the ginger garlic paste, tomato sauce, chilli powder and salt. Fry a bit, add soya sauce and 1 tbsp. cornflour mixed in 1 cup of water. Simmer till slightly thick. Add the fried cauliflower pieces and the chopped ingredients, toss till the flowers(fritters) are well coated with the sauce and serve hot - immediately. Decorate with half fried onion pieces and chopped coriander leaves!
The cauliflower should be fried just before serving or they will lose their crispness. At home I fry the cauliflower on one side and my husband prepares the sauce on the other burner! We love to serve my son and my GRAND nieces Ashwini and Aishwarya who love manchurian!
Now, all of you try this and tell me if it is as tasty as you get in the restaurants! If you feed me back your comments, I will be very happy. Enjoy!