This is a favorite appetizer in restaurants in Bengaluru/Mysuru. I always ordered it whenever I went to a restaurant and wanted to try it at home. Fortunately, it turned out great! There is a very interesting history about this dish in this blog. Everyone in my family loves this dish and they are ready to eat it anytime of the day.
Medium size cauliflower-1
Medium size onion-1
Spring onions-a small bunch
Coriander/ Cilantro- 5 to 6 strands
Garlic cloves- 6
Green chillies/ jalapenos- 5 (medium hot)
All purpose flour/ Maida- 9 Tbsp
Rice flour-3 Tbsp
Corn Flour-2 Tbsp
Red chilli powder- According to spice level
Salt –to taste
Tomato Ketchup -1/2 cup
Soy Sauce-1-2 tsp
Oil for frying
Cut the base of the cauliflower and separate the florets. Soak them in warm salt water for 10 minutes in order to remove dirt and germs. Dry the florets.
Chop onions finely, cut spring onions and capsicum/ bell pepper lengthwise. Mince garlic cloves, ginger, green chillies/ jalapenos and coriander/cilantro and keep aside.
Mix all the flours, red chilli powder and salt with water and make a thin batter. Thin batter makes the Manchurian crispier. If you prefer soft and dry Manchurian, make thicker batter.
Heat oil in a frying pan. Dip the dried florets into the batter and fry them till they turn golden brown. Fry them on medium heat. High heat will fasten the process of frying but florets will not get cooked properly from inside and Manchurian will become soft quickly. Keep them aside while you prepare the sauce.
Heat 2-3 Tbsp of oil in a pan. Add minced garlic cloves, ginger, and green chilies/jalapenos. Sauté for a minute and add chopped onions. Cook till they turn translucent. Now add capsicum/bell pepper and spring onions. They do not have to be cooked long (they have to be crispy). Add salt (according to taste), tomato ketchup and soy sauce and mix well. Finally toss the fried florets with the sauce for a minute, garnish with cilantro/coriander and serve HOT!!!