Indo-Chinese: Cauliflower Manchurian - Recipes

Indo-Chinese: Cauliflower Manchurian

When its winter or rainy season, anyone would crave for spicy, hot food platter. Today’s recipe is one of the recipes, which is loved by everyone and Like me I am sure, you would never get bored of this mouthwatering Manchurian. For healthy eaters may be this is not an ideal healthy dish to have, but on cheat day I would love to take a bite of it. Well, Indo-Chinese Manchurian is one of the popular meals served in any Indian restaurant as an appetizer or side dish.  I would love to have this with hot bowl of Veg. Fried Rice or Plain white rice.  It’s the perfect combination of variant flavors. The aroma from fried crispy cauliflower and garlic while making gravy, nothing can beat that flavor. At first, I was hesitant to make this at home, as I assumed it may be time consuming but after making this I am sure it will be on my menu list on every occasion. Ingredients:
1/4 Cup Chickpea Flour
4 Tbs Corn Flour
Salt to Taste
1 Tsp Chili Powder
1/4 Tsp Ground Black Pepper
1/4 Cup to 1/2 Cup water to adjust consistency
4 -5 Cup Cauliflower florets
Oil for Frying
Manchurian coating/sauce:
3 Tbs Oil
6 Garlic cloves finely chopped
3 Tbs Tomato Ketchup
3 Tbs Soy Sauce
4 Tbs Chili Sauce
2 Tbs Vinegar
Green Onions for garnishing
Make it:

Take one small cauliflower, cut them in small florets. Wash them thoroughly. After washing them, transfer them to a cotton kitchen towel. Let them dry for at least half an hour.
In a bowl take Chickpea flour, corn flour, salt, Chili Powder a...
Fuente de la noticia: spiceinthebox
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