Charishma's Cauliflower Manchurian

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Add milk to water in a pot and mix well.
  • Add the cauliflower florettes to the pot and boil for 3-4 minutes.
  • 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.
  • Dip the florettes in the batter, one by one.
  • Heat oil in a wok.
  • Deep fry the cauliflower florettes in hot oil.
  • 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.
  • Add salt to taste and spring onions. Stir-fry for a minute.
  • Stir in 1 1/2 cups water and bring to a boil.
  • 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.
  • Boil till the gravy becomes transparent.
  • Add the cornflour florettes and soya sauce to taste.
  • Boil for 2 more minutes.
  • Remove from heat.
  • Serve hot with Veg noodles or Veg fried rice.
  • Enjoy!
Advertisement