Mallu manchurian | Gobi manchurian | Cauliflower manchurian | Kukskitchen

A vegetarian comes to my house and I definitely would serve a cauliflower manchurian. Atleast until a few years ago, this was my answer to a special veggie dish fit to serve for my guests. It does serve the purpose beautifully since my manchurian receives great appreciation and even hard core non-vegetarians savour its taste (including me).

Recently I prepared this for my dear colleagues at work and they loved it. It is then that ~I realised this indo-chinese dish is actually a mallu-chinese dish. My dear friend Neha even gave it a name - Mallu manchurian. I loved it and that is what I am going to call this dish from now on.

A few things before we start:

• Add egg to the cauliflower batter if serving for egg eaters for crisp robust cauliflower pieces.
• The batter should have the consistency of dosa batter. If it is too thin, the florets won't be coated well.
• While frying make sure to add only enough florets in oil that can form one loose layer with the florets barely touching each other. this ensures and even fry.
• Make sure that while frying the oil is in medium heat else the florets will turn brown quickly on the outside with the inside still raw. 
• If you like soft manchurian pieces mix the sauce and cauliflower soon after preparing both.

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Mallu manchurian / Gobi manchurian 

Serves 6

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Ingredients:

1- Cauliflower  - 15 florets off one medium sized cauliflower

2- Corn flour - 3 tbsp
     Plain flour - 5 tbsp
     Water - 1/4 cup
     Black pepper powder - 1 tsp
     Salt to taste

3- oil for deep frying

4- Chopped spring onions - 1/4 cup
     Finely chopped garlic - 1 tbsp
     Finely chopped green chillies - 1 tbsp
     Finely chopped ginger - 1 tbsp
     Capsicum - 2, seeded and squared
   
5- Corn flour - 1 tbsp
     Water or vegetable stock - 1 cup
      Soy sauce - 3 tbsp
      Tomato ketchup - 1 tbsp
      Red chilli sauce - 1 tsp
      Vegetable/sunflower oil - 1 tbsp
      Salt to taste

Method:

• Heat oil in a deep pan.
• Make a paste of (2).
• Add the cauliflower florets and mix to coat well.
• Add the florets a few at  a time into the hot oil and fry until golden brown.
• Remove from oil with a slotted spoon and drain on paper towel.
• Heat 1 tbsp of oil in a pan on high heat; add (4) and stir fry quickly for a few seconds.
• Mix (5) to make a loose paste.
• Add this to the pan and cook for a few minutes until the sauce thickens. Your manchurian sauce is ready.
• When ready to serve heat up the sauce and toss the fried cauliflower florets in manchurian sauce, sprinkle some spring onion and serve.

Also see

 Cheers
Sherin Deepu