Crispy Cauliflower Manchurian, Dry Style

What you need

• 1 cauliflower, small to medium head, about 600 g (1 1/4 lb)
• 125 g (1 cup) all-purpose flour
• 4 tbsp cornstarch
• 1 tsp ginger garlic paste
• 1/2 tsp kashmiri chilli powder
• 1/2 tsp black pepper, ground, divided
• 1 tbsp soy sauce, plus 1 tsp for the batter
• 240 ml (1 cup) water, about, for the batter
• neutral oil, for deep-frying, plus 2 tbsp for the sauce
• 1 tbsp ginger, finely chopped
• 8 cloves garlic cloves, finely chopped
• 2 green chillies, finely chopped
• 6 spring onions, whites chopped, greens sliced for garnish
• 1/2 green bell pepper, finely chopped
• 1 tbsp tomato ketchup
• 1 tsp red chilli sauce
• 1 tsp rice vinegar
• 1/4 tsp sugar
• salt, to taste

Method

Restated from the original video

1. 1

   Break the cauliflower into small florets and rinse them.

2. 2

   Bring a pot of salted water to a boil, turn off the heat and drop in the florets for 4-5 min. Drain and let them steam dry on a tray.

3. 3

   In a bowl, mix the flour, cornstarch, ginger garlic paste, chilli powder, half the pepper, 1 tsp soy sauce and a pinch of salt.

4. 4

   Whisk in the water little by little to a smooth batter that coats a spoon thickly.

5. 5

   Heat the oil in a deep pan to 180 °C (350 °F).

6. 6

   Dip the florets in the batter and fry in batches until crisp and golden, 4-5 min. Drain on paper towels.

7. 7

   Heat 2 tbsp oil in a wok over medium heat. Stir-fry the ginger, garlic and chillies until fragrant, about 1 min.

8. 8

   Add the spring onion whites and bell pepper and toss over high heat until the pepper is just half cooked, 1-2 min.

9. 9

   Stir in the remaining soy sauce, the ketchup, chilli sauce, sugar and the rest of the pepper.

10. 10

    Add the fried cauliflower and toss quickly until every piece is coated.

11. 11

    Splash in the vinegar, toss once more and taste for salt. Turn off the heat.

12. 12

    Scatter with the spring onion greens and serve hot, before the coating softens.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.