Cauliflower manchurian

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"A very famous dish in India. Has a sweet and sour taste to it. Can be served as an appetizer,snack or as a meal. Just dont ask how it got the chinese suffix."
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1.5 hrs 0 servings yields 2-3 servings
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Original recipe yields 0 servings



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  1. Break the cauliflower into bite sized,intact pieces (use your hands,using a knife might cause the cauliflower to disintegrate when cooking).Wash the cauliflower and boil in water until it looses its opaqueness but is still firm (optionally, you can add a pinch of turmeric while boiling the cauliflower.This is just to kill any germs and does'nt alter the taste in any way).Drain the cauliflower and set aside.
  2. In a bowl mix all the ingredients for the batter and add enough water to make a semi-thick paste(consistency of plaster of paris).Check for salt and adjust as desired.
  3. Heat oil for deep frying. When the oil is nice and hot, dip each cauliflower floret in the cornflour paste so that each floret is covered well.Coat and deep fry all the florets in the oil this way until they are crisp and golden brown. Drain on a paper towel.
  4. For the sauce, in a medium sized wok heat 3 tblsps of oil, when ready add all the ingredients for the sauce, half the green oinions,half the cilantro and stir until the sauce looses some moisture and thickens to the consistency of tomato sauce. Now add the deep fried florets, green peppers and toss just until the florets are coated well in the sauce but the green peppers are still crisp and firm.Now add the remaining green onions,cilantro,toss for a second and serve.
  5. Enjoy!!!