Charishma's Cauliflower Manchurian

Discover the bold and irresistible flavors of Charishma's Cauliflower Manchurian, a fusion dish that combines the crispy allure of deep-fried cauliflower florets with the tangy, spicy kick of Indo-Chinese sauces. Perfectly battered and fried to golden perfection, the cauliflower is then tossed in a flavorful medley of soy sauce, chili sauce, and tomato ketchup, along with aromatic garlic, ginger, and green chilies for a tantalizing umami punch. This quick and easy recipe, ready in just 45 minutes, is ideal as a crowd-pleasing appetizer or a delectable vegetarian side dish. Garnished with fresh spring onions for an added crunch, it’s a dish that brings restaurant-quality flavor to your kitchen. Perfect keywords for this recipe include "crispy cauliflower manchurian," "vegetarian appetizer," and "Indo-Chinese fusion recipe."

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 head Cauliflower (medium-sized)
• 1 cup All-purpose flour
• 0.25 cup Cornstarch
• 2 teaspoons Ginger-garlic paste
• 1 teaspoon Salt
• 0.75 cup Water
• 2 cups Vegetable oil (for frying)
• 2 tablespoons Vegetable oil (for sautéing)
• 4 cloves Garlic (finely chopped)
• 1 inch Ginger (finely chopped)
• 2 Green chilies (slit lengthwise)
• 1 medium Onion (finely chopped)
• 1 medium Bell pepper (finely chopped)
• 2 tablespoons Soy sauce
• 2 tablespoons Chili sauce
• 1 tablespoon Tomato ketchup
• 1 teaspoon Sugar
• 0.5 teaspoon Black pepper powder
• 2 stalks Spring onions (for garnish)

Directions

Step 1

Cut the cauliflower into medium-sized florets and rinse them thoroughly. Set aside.

Step 2

In a large mixing bowl, combine the all-purpose flour, cornstarch, ginger-garlic paste, salt, and water to form a smooth batter.

Step 3

Heat vegetable oil in a deep frying pan over medium heat.

Step 4

Dip the cauliflower florets into the batter, ensuring they are well-coated, and carefully drop them into the hot oil.

Step 5

Fry the florets in batches until golden and crispy. Remove and drain on a paper towel. Set aside.

Step 6

In a separate pan, heat 2 tablespoons of vegetable oil over medium heat.

Step 7

Add the finely chopped garlic, ginger, and slit green chilies. Sauté until fragrant, about 30 seconds.

Step 8

Stir in the chopped onion and bell pepper, and cook for 2-3 minutes until they slightly soften.

Step 9

Add the soy sauce, chili sauce, tomato ketchup, sugar, and black pepper powder. Mix well to combine.

Step 10

Toss the fried cauliflower florets into the sauce, ensuring they are completely coated.

Step 11

Cook for 2 more minutes, stirring constantly, to allow the flavors to meld.

Step 12

Turn off the heat and garnish with chopped spring onions before serving. Serve hot as an appetizer or side dish.

Nutrition Facts

Serving size	(1889.9g)

Amount per serving	% Daily Value*
Calories	5197.8

Total Fat 505.7g	0%
Saturated Fat 72.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 4295.3mg	0%
Total Carbohydrate 190.4g	0%
Dietary Fiber 26.4g	0%
Total Sugars 41.2g
Protein 32.6g	0%

Vitamin D 0IU	0%
Calcium 195.6mg	0%
Iron 11.2mg	0%
Potassium 2339.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 83.6%

Protein: 2.4%

Carbs: 14.0%