Ingredients

• Cauliflower – 250 grams
• Ginger garlic paste – 1 teaspoon
• Kashmiri chilli powder – 1 teaspoon
• Corn flour – ¼ cup
• Maida – ⅓ cup
• Water – ½ cup
• Freshly ground black pepper – ½ teaspoon
• Salt – ½ teaspoon
• Oil – For frying
• Sauce:
  • Tomato ketchup – 1½ tablespoons
  • Vinegar – 1 teaspoon
  • Sugar – ½ teaspoon
  • Red chilli sauce – 1 tablespoon
  • Soy sauce – 1½ teaspoons
  • White pepper powder – ½ teaspoon
  • Corn flour – ½ teaspoon
  • Water – ¼ cup
• Stir fry:
  • Vegetable oil – 2 tablespoons
  • Minced ginger – 1 tablespoon
  • Minced garlic – 2 tablespoons
  • Finely chopped green chillies – 1 to 2
  • Onion (cut into cubes) – ½ cup
  • Green bell pepper (cut into cubes) – ½ cup
  • Chopped spring onion greens – 2 tablespoons
  • Freshly ground black pepper – ½ teaspoon
  • Salt – 1½ teaspoon

Method

Florets:

1. Cut the cauliflower into small florets.

2. Soak the florets in hot water for 20 minutes.

3. Allow the florets to dry out.

4. Mix corn flour, ginger garlic paste, chilli powder, black pepper, salt and all-purpose flour.

5. Add ¼ cup of water.

6. Mix well.

7. The batter should be thick enough to stick to the cauliflower florets.

8. Heat oil in a large kadhai.

9. Dip the florets in the batter.

10. Drop the coated florets into the oil one by one. Do not let them stick to each other.

11. Fry until golden brown.

12. Transfer the fried florets to a netted tray.

13. Increase the heat now.

14. Fry the florets again. It will make them super crisp.

15. Fry for a minute.

16. Transfer the florets to a tray lined with tissue paper.

17. Keep them aside.

Sauce:

18. Add all the ingredients into a bowl.

19. Mix well.

20. Keep aside.

Stir fry:

21. Heat oil in a wok.

22. Add ginger and garlic.

23. Sauté till fragrant.

24. Add onion, chillies and celery.

25. Sauté for 1–2 minutes.

26. Add bell peppers.

27. Sauté for 2 minutes.

28. Add the fried cauliflower and the sauce mix.

29. Cook till the sauce thickens.

30. Add salt and pepper.

31. Thicken it as desired.

32. Garnish with spring onion greens.

33. Serve hot!

Note: The same recipe can be used for other types of manchurian, like mushroom, potato, paneer, babycorn and potato.