Name: Dry Cauliflower Manchurian recipe by Rajeshwari Shyam Bhat at BetterButter
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: Besan flour 1 bowl; Rice flour 3/4 bowl; Pepper powder 1 tsp; Salt to taste; Water; Turmeric powder 1/4 tsp; Cooking oil; Chopped garlic 1/4 cup; Chopped onion 1 cup; Tomato sauce 3-4 tsp; Soya sauce 1-2 tsp; Cauliflower florets 2 cup; Corn flour 1-2 tsp; Water 1/4 cup; Salt to taste; Coriander leaves chopped 1 cup

Ingredients Serving: 6

Besan flour 1 bowl
Rice flour 3/4 bowl
Pepper powder 1 tsp
Salt to taste
Water
Turmeric powder 1/4 tsp
Cooking oil
Chopped garlic 1/4 cup
Chopped onion 1 cup
Tomato sauce 3-4 tsp
Soya sauce 1-2 tsp
Cauliflower florets 2 cup
Corn flour 1-2 tsp
Water 1/4 cup
Salt to taste
Coriander leaves chopped 1 cup

Instructions

TAKE 1 CUP GRAM FLOUR, ADD 3/4 CUP RICE FLOUR
ADD 1 TSP PEPPER POWDER, SALT TO TASTE, MIX
ADD SUFFICIENT WATER, MIX WELL TO AVOID LUMPS
ADD 1/4 TSP TURMERIC POWDER, MAKE A SMOOTH BATTER
THE BATTER SHOULD BE THICK & RUNNY LIKE THIS
IMMERSE 2 CUPS CAULIFLOWER FLORETS IN HOT WATER
DIP THE BLANCHED CAULIFLOWER FLORETS INTO THE READY BATTER, DEEP FRY IN HOT OIL ON MEDIUM HEAT
FRY TILL GOLDEN BROWN & CRISP
THEY'RE DONE NOW, TAKE OFF HEAT
HEAT 1 TBSP OIL, ADD 1/4 CUP CHOPPED GARLIC, FRY TILL GOLDEN BROWN
ADD 1 CUP CHOPPED ONION, FRY TILL TRANSLUCENT
ADD 3-4 TBSP TOMATO SAUCE
ADD 1-2 TSP SOYA SAUCE, SAUTE
MIX 2 TSP CORNFLOUR WITH 1/4 CUP WATER TO MAKE A SMOOTH SLURRY
ADD IT TO THE ONION MIX, SAUTE TILL IT TURNS THICK
ADD SALT TO TASTE, 1 CUP CHOPPED CORIANDER LEAVES, MIX WELL
ADD THE FRIED CAULIFLOWER, MIX & SERVE HOT

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