Cauliflower Capsicum Manchurian Recipe

Cooking Directions

• STEP 1.In a bowl, mix cauliflower florets, capsicum, cornflour, all-purpose flour, ginger-garlic paste, soy sauce, and salt. Add water if needed to make a thick batter.
• STEP 2.Heat oil in a deep pan and deep fry the cauliflower and capsicum until golden brown and crispy. Drain on a paper towel.
• STEP 3.In a separate pan, heat oil and add chopped garlic, ginger, and green chilies. Saute for a minute.
• STEP 4.Add chopped onions and bell peppers and cook until they are slightly softened.
• STEP 5.In a small bowl, mix cornflour with water to make a slurry. Add this slurry to the pan along with soy sauce, tomato ketchup, vinegar, and sugar. Mix well.
• STEP 6.Cook the sauce until it thickens and becomes glossy. Add the fried cauliflower and capsicum to the pan and toss well to coat them with the sauce.
• STEP 7.Garnish with spring onions and serve hot as an appetizer or with fried rice or noodles as a main course.

Cooking Tips

• Make sure the cauliflower and capsicum are dry before coating them with the batter to ensure crispiness.
• Adjust the spice level by adding more or less green chilies and chili sauce according to your preference.
• For a healthier version, you can also bake the cauliflower and capsicum instead of deep frying them.

Storage and Serving

• Cauliflower Capsicum Manchurian is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.