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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Cauliflower(If it is medium sized, then 2 nos, big) - 1 no
- Onions(finely chopped, medium) - 1 no
- Green Bell Pepper(finely chopped, capsicum) - 1 no
- Carrots(finely chopped, medium size) - 1 no
- All purpose flour(maida) - 1 cup
- Corn flour - 1/4 cup
- Yogurt - 1/4 cup
- Chilli powder - 1/2 tsp
- Coriander powder(a pinch) -
- Garam masala - 1/4 tsp
- Coriander leaves(chopped) -
- Soy sauce - 1/4 cup
- Green chilli sauce - 3 tbsp
- Tomato sauce - 2 tbsp
- Ginger garlic paste - 1 tsp
- Green chillies(cut into pieces) - 2 nos
- Green onions(for garnish) -
- Oil(for deep frying) -
- Water -
- Salt -
Ingredients
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Instructions
- Wash and clean the Cauliflower, cut into small florets.
- Mix together All purpose flour, corn flour, yogurt, chilli powder, coriander powder, garam masala, salt, a teaspoon each of soy sauce, green chilli sauce and tomato sauce.
- Add the cauliflower to this and mix well until all the florets gets coated well with the paste. Leave aside for 10 minutes.
- Meanwhile heat oil in a pan for deep frying the florets.
- Deep fry florets until light brown color and drain excess oil in a paper towel.
- Heat oil in another pan or wok and add the finely chopped onions, ginger-garlic paste, green chillies, Green peppers, carrots and salt.
- Cook until the onions are transparent.
- Add all the sauce. Also mix a tsp of corn flour with 1/4 cup water and add, lower the heat to low.
- Once this starts boiling add the fried florets and mix gently.
- Switch off the heat and garnish the Manchurian with coriander leaves and green onions.
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