Discover India in Cleveland Change City
Cauliflower Manchurian
Chinese Rice/Noodle/Nan
1 small Cauliflower, cut into flowerets
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot 
find green onions, you can substitute with white, 
ordinary onions)
1 1/2 teaspoon of garlic, chopped 
2 tsp soya sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon chapati atta(wheat flour)
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Oil for deep frying the cauliflower
2 tablespoon oil for sauce
In a large bowl,combine the chapati atta , rice flour,
1/2 cup cornflour,baking powder, salt, soy sauce, 
1 tablespoon garlic/ginger paste, 1 tsp chilli powder, 
turmeric powder and 1 tablespoon green chilli paste.
Mix well with water, till you get the consistency of 
thin batter.
Dip the cauliflower flowerets in this batter and 
deep fry in oil, drain and set aside.
In a open pan, add some oil and when it smokes 
add the remaining garlic and ginger paste.
The minute it starts turning brown, add the chopped 
onions and fry only till they start becoming 
Now add the chopped garlic and green chilli paste 
and fry for a minute.
Add the soy souce and stir for a minute.
Bring down the heat and then add the cornflour-water 
paste and the red coloring.
The mixture will start to thicken......keep on stirring 
on low heat and when the mixture turns thick enough,
add the chopped coriander leaves and stir for 20 seconds.
The leaves should not lose their color.
Take this mixture from the heat and pour it onto the 
fried cauliflower.
If you desire, you can add the cauliflower when the 
mixture is in the pan itself in the last stage.
But this will turn the cauliflower soggy..
It all depends on how you like to eat the 
Cauliflower manchurian...soft or crispy...