Medium size cauliflower-1
Medium size onion-1
Spring onions-a small bunch
Coriander/ Cilantro- 8 to 10 strands
Garlic cloves- 6
Green chillies/- 5 (medium hot)
All purpose flour/ Maida- 3 Tbsp
Rice flour-1 Tbsp
Corn Flour- 3 Tbsp
Red chilli powder- According to spice level
Black pepper- 1 tsp
Salt –to taste
Tomato Ketchup -1/2 cup
Red Chili sauce -1tbsp or according to your spice level
Soy Sauce-1 Tbsp
Oil for frying
Cut the base of the cauliflower and separate the florets. Soak them in salt water for 5-10 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, pepper powder and salt, add the florets to the dry powder and mix well. Add 4-5tbsp of water just enough for the mixture to form a thin coat on the florets. Too much water will make the manchurian soggy.
Heat oil in a frying pan and fry the battered florets till they turn golden brown on medium high heat. Keep them aside while you prepare the sauce. To get a crispy manchurian, refry the florets again and add to the sauce.
Heat 2-3 Tbsp of oil in a pan. Add minced garlic cloves, ginger, and green chilies. 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, red chili sauce, vinegar, soy sauce, a pinch of sugar and mix well. Finally toss the fried florets with the sauce for a minute, garnish with cilantro/coriander and serve HOT!!!