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Crispy Fried Cauliflower Manchurian with Chili Garlic Sauce

Crispy Fried Cauliflower Manchurian with Chili Garlic Bliss

Enjoy the explosion of flavors in Crispy Fried Cauliflower Manchurian with Chili Garlic Sauce, a delightful vegetarian dish perfect for appetizers or main courses.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Indo-Chinese
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cauliflower
  • 1 head Cauliflower Fresh and firm for best texture
For the Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour blend if needed
  • 2 tablespoons Cornflour (Cornstarch) Adds crunch and thickens sauce
  • 1 teaspoon Baking Soda Ensures light and airy batter
  • 1 teaspoon Black Pepper Enhances flavor
  • 1 teaspoon Red Chili Powder Adjust for heat preference
  • 1 teaspoon Salt Essential for flavor
  • 1 cup Water Add gradually for batter consistency
  • Oil for frying Oil Neutral or sesame oil
For the Sauce
  • 4 cloves Garlic Finely minced
  • 1 inch Ginger Finely minced
  • 1 number Green Chili Adjust to spice tolerance
  • 1 number Onion Finely diced
  • 1 number Bell Pepper Finely diced
  • 2 tablespoons Soy Sauce Swap with tamari for gluten-free
  • 1 tablespoon Vinegar (White/Rice) Adds tanginess
  • 2 tablespoons Tomato Ketchup Adjust for sweetness
  • 1 tablespoon Red Chili Sauce Adjust for heat
  • 1 teaspoon Sugar Balances acidity
  • 1 tablespoon Cornflour Slurry 1 tsp cornflour & 1/4 cup water
  • 2 tablespoons Chopped Scallions For garnish

Equipment

  • Deep pan
  • Mixing Bowl
  • wok
  • slotted spoon

Method
 

Preparation Steps
  1. Cut the cauliflower into bite-sized florets. Blanch them in salted boiling water for 2 minutes, then drain and pat dry.
  2. In a mixing bowl, combine all-purpose flour, cornflour, baking soda, black pepper, red chili powder, and salt. Gradually add water to create a thick batter.
  3. Heat oil in a deep pan over medium-high heat. Add the coated cauliflower florets in batches, frying for 5-7 minutes until golden brown.
  4. In a wok, heat 2 tablespoons of oil. Sauté the minced garlic, ginger, and green chili until fragrant. Add diced onion and bell pepper, stir-frying until softened.
  5. Stir in soy sauce, vinegar, tomato ketchup, red chili sauce, sugar, and salt, mixing well until simmering.
  6. Add the cornflour slurry to the sauce, cooking until it thickens and becomes glossy, about 2-3 minutes.
  7. Toss the crispy cauliflower florets into the sauce, ensuring they are fully coated. Garnish with chopped scallions.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gSodium: 800mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 40mgCalcium: 40mgIron: 1mg

Notes

Serve immediately after mixing with sauce for best texture and flavor enjoyment.

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