Cauliflower Munchurian

• Vegetarian

• Produce

  • 250 g Cauliflower florets
  • 2 Chillies, green
  • 1 1/2 tbsp Garlic
  • 1 1/2 tbsp Ginger
  • 1 Spring onion

• Condiments

  • 1 tbsp Chilli sauce, Green
  • 2 tbsp Soya sauce
  • 2 tbsp Tomato ketchup

• Baking & Spices

  • 1 All-purpose flour
  • 2 tbsp Cornflour
  • 1 Salt

• Oils & Vinegars

  • 1 Oil
  • 1/2 tsp Vinegar

Found on flavorquotient.com

Description

Ingredients

• Cauliflower florets – 250 gms
• Finely chopped garlic – 1 & ½ tbsp
• Finely chopped ginger – 1 & ½ tbsp
• Finely chopped green chillies – 2, finely chopped
• Vinegar – ½ tsp
• Tomato ketchup – 2 tbsp
• Soya sauce – 2 tbsp
• Green chilli sauce – 1 tbsp
• Salt to taste
• Cornflour – 2 tbsp
• All-purpose flour (maida) – 2 tbsp
• Spring onion – 1, chopped with leaves
• Oil for deep frying

Directions

• Blanch the cauliflower florets in salted boiling water for exactly 2 minutes and drain. Immerse them in cold water immediately and leave it for five minutes. Then drain out all the water and set aside.
• Mix all-purpose flour, cornflour, half a teaspoon of salt and little water in a bowl to make a batter of coating consistency so that it adheres to the cauliflower florets.
• Heat enough oil in a deep pan for deep-frying.
• While the oil is being hot, dip the cauliflower florets in the batter and coat them well. Tip in the coated cauliflowers in hot oil and fry it on medium flame till they turn lightly golden. Take them out and set aside on absorbent kitchen towel.
• Now take two tablespoons of oil in a wok and bring it to smoking hot.
• Add chopped ginger, garlic and chillies and sauté them for a minute on medium flame.
• Then add tomato ketchup, chilli sauce and soya sauce and stir continuously to mix everything well.
• Next add vinegar, half a cup of water and salt (keep in mind that all the sauces and ketch up also have salt in them, so add extra salt carefully) and cook for couple of minutes more.
• Add the fried cauliflower and toss them with the sauce for 2 to 3 minutes so that all the florets are well-coated with the Manchurian sauce.
• Garnish with chopped spring onion and serve hot.