Dry Cauliflower Manchurian
Dry Cauliflower Manchurian

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, dry cauliflower manchurian. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Dry Cauliflower Manchurian is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Dry Cauliflower Manchurian is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can have dry cauliflower manchurian using 19 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Dry Cauliflower Manchurian:
  1. Make ready 1/2 cup corn flour or
  2. Prepare 5 tablespoon maida (all purpose flour)
  3. Prepare 1 medium size cauliflower broken into medium size florets
  4. Prepare 1/2 tsp ginger paste
  5. Prepare 1/2 tsp garlic paste
  6. Prepare oil for deep frying
  7. Get salt
  8. Take water
  9. Take for saute:-
  10. Get 2 tsp garlic paste
  11. Take 2 tsp ginger paste
  12. Get 1 large onion
  13. Take 1 small green capsicum
  14. Make ready 2 green chilli finally chopped
  15. Make ready 2 table spoon soy sauce
  16. Prepare 2 tbsp tomato ketchup
  17. Get 1 tsp chilli sauce
  18. Make ready 2 table spoon cooking oil,
  19. Make ready salt, spring onions
Instructions to make Dry Cauliflower Manchurian:
  1. Boil cauliflower florets in salted water over medium flame for 3-4 minutes. After boiling, drain excess water and pat dry florets on tissue paper.
  2. Mix maida, corn flour, 1/2 teaspoon ginger paste, 1/2 teaspoon garlic paste and salt in a bowl. Add water (approx. 1/2 cup) little by little and stir to make a batter. Make sure that batter is not too thick or not too thin. It's thickness should be similar to thickness of dosa batter. Add all florets in batter and mix well. For perfect manchurian, batter should coat florets evenly.
  3. Heat oil in kadai (frying pan) over medium flame. Carefully drop or slide 6 to 8 florets in oil and deep fry over medium flame until they turn golden brown. Drain and transfer deep fried florets over paper napkin to a plate. Deep fry remaining florets.
  4. For Saute- Heat 2-tablespoons oil in a wide, thin-bottomed pan or wok on medium flame. Add 2 teaspoons ginger paste, 1½ teaspoons garlic paste, chopped green chillies, chopped capsicum and chopped onion.
  5. Sauté them on high flame for 3-4 minutes.
  6. Add soy sauce, tomato ketchup, chilli sauce and salt.
  7. Stir continuous and cook for a minute
  8. Add deep fried florets.
  9. Toss and mix deep fried florets with other ingredients in pan for 1-2 minutes keeping flame on high. (Tossing everything on high heat in wok or pan is must for making best Chinese gobi manchurian dry.)
  10. Transfer it to a plate and garnish with Coriander leaves or spring onions. Serve it hot with tomato ketchup and chilli sauce.

So that is going to wrap it up for this special food dry cauliflower manchurian recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!