Vegetarian Chicken Manchurian

Savor the bold and zesty flavors of Vegetarian Chicken Manchurian, a plant-based twist on the beloved Indo-Chinese classic! This recipe transforms cauliflower florets into crispy, golden morsels, perfectly coated in a tangy, spicy sauce made with soy sauce, red chili sauce, and tomato ketchup. Infused with aromatic ginger-garlic paste and stir-fried with crunchy bell peppers and onions, this vegetarian delight delivers the familiar taste of Chicken Manchurian while remaining completely meat-free. Perfectly paired with steamed rice or noodles, it’s a crowd-pleaser that’s ideal for weeknight dinners or special occasions. Whether you're a vegetarian or simply looking for a new take on a classic, this recipe is your go-to for vibrant, flavor-packed comfort food!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Cauliflower florets
• 100 grams Chickpea flour (besan)
• 50 grams Cornstarch
• 200 milliliters Water
• 1 tablespoon Ginger-garlic paste
• 3 tablespoons Soy sauce
• 3 tablespoons Red chili sauce
• 2 tablespoons Tomato ketchup
• 1 tablespoon Vinegar
• 500 milliliters Oil
• 1 medium Green bell pepper, diced
• 1 medium Onion, diced
• 3 stalks Spring onions, chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 3 cloves Garlic cloves, minced
• 200 milliliters Water (for gravy)

Directions

Step 1

Begin by preparing the cauliflower florets. Wash them thoroughly and let them drain in a colander.

Step 2

In a large mixing bowl, combine chickpea flour, cornstarch, salt, and black pepper. Add water gradually to make a smooth, thick batter.

Step 3

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

Step 4

Dip cauliflower florets into the batter, ensuring they are well-coated.

Step 5

Once the oil is hot, fry the batter-coated cauliflower florets in batches until they turn golden and crispy. Transfer them to a plate lined with paper towels to drain excess oil.

Step 6

In a separate pan, heat a tablespoon of oil over medium heat. Add the minced garlic and sauté for about 30 seconds until it's fragrant.

Step 7

Add the diced onions and green bell peppers to the pan. Stir-fry for 2-3 minutes until they are tender but still crunchy.

Step 8

In a bowl, combine soy sauce, red chili sauce, tomato ketchup, and vinegar. Mix well, then add this mixture to the pan with the vegetables.

Step 9

Pour 200 milliliters of water into the pan to create a sauce. Stir and bring it to a simmer.

Step 10

Add the fried cauliflower florets to the pan and toss them gently to coat with the sauce.

Step 11

Allow the mixture to cook for another 3-5 minutes, so the cauliflower absorbs the flavors.

Step 12

Garnish the Vegetarian Chicken Manchurian with chopped spring onions before serving.

Step 13

Serve hot with steamed rice or noodles.

Nutrition Facts

Serving size	(1953.9g)

Amount per serving	% Daily Value*
Calories	4986.7

Total Fat 468.2g	0%
Saturated Fat 30.9g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 5229.1mg	0%
Total Carbohydrate 175.2g	0%
Dietary Fiber 29.0g	0%
Total Sugars 40.1g
Protein 41.2g	0%

Vitamin D 0IU	0%
Calcium 290.5mg	0%
Iron 10.2mg	0%
Potassium 3175.3mg	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: 83.0%

Protein: 3.2%

Carbs: 13.8%