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Cauliflower Manchurian

chingssecret's picture
Ingredients
  Sauce mix 52 Gram (1 Pack Of Ching'S Secret Manchurian Sauce Mix)
  Gobi 200 Gram, diced
  Capsicum 1 Medium
  Onion 1 Medium
  Carrot 1 Medium, sliced
  Spring onion 1 , chopped (For Garnishing)
  Corn flour 1⁄2 Cup (8 tbs)
  Maida 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Oil 3 Cup (48 tbs) (For Deep Frying)
Directions

Mix corn flour, maida and water to make a thick better.
Coat each piece of gobhi with batter and deep fry, and keep aside. Add one tbsp of oil to the frying pan, add the vegetables and cook for a minute. Add 450 ml of water, empty the contents of Ching's Secret Manchurian Sauce Mix and cook for another 2 minutes or till the sauce is thick, and keep aside. Now take the fried gobhi in a frying pan, add the required amount of prepared sauce and mix well. Serve hot garnished with spring onions.
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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Stir Fried
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Cauliflower, Vegetable
Interest: 
Quick
Have you ever tried cooking cauliflower in a Chinese style? Here is a great recipe…Cauliflower Manchurian that is bound to sweep your guests off their feet! Watch Chef Vikas and then try out this quick and delicious looking recipe. A little but of Hindi language used in between, but no worries since the recipe will be recapped in English.

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3 Comments

msu's picture
I am planning to make this for a party can i fry the califlower a day before and reheat before i am ready to serve with the gravy
msu's picture
I am planning to make this for a party can i fry the califlower a day before and reheat before i am ready to serve with the gravy
Samina.Tapia's picture
msu, I don't think it is a good idea to fry the cauliflower a day before serving. You can most certainly fry them a few hours before your guests arrive though. Fry the cauliflower and place in a warm oven. That way it will stay crisp and not get too soggy and chewy.