Cauliflower Capsicum Manchurian Recipe

Cauliflower Capsicum Manchurian is a popular Indo-Chinese dish made with crispy cauliflower and capsicum tossed in a tangy and spicy Manchurian sauce. The dish is a perfect blend of flavors and textures, with the cauliflower and capsicum adding a crunchy element to the dish, while the Manchurian sauce provides a deliciously tangy and spicy taste. It can be served as an appetizer or as a main course with fried rice or noodles.

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15minstotal
15m.total
Cauliflower Capsicum Manchurian
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Ingredients for Cauliflower Capsicum Manchurian Recipe

  • 1/2 cup Cauliflower Florets
  • 1/4 cup Capsicum, Diced
  • 1 tablespoon Cornflour
  • 1 tablespoon All Purpose Flour
  • 1/2 teaspoon Ginger Garlic Paste
  • 1/2 tablespoon Soy Sauce
  • As required Salt To Taste
  • as required Oil For Deep Frying
  • 1/2 tablespoon Chopped Garlic
  • 1/2 tablespoon Chopped Ginger
  • 1 Green Chilies, Chopped
  • 1/2 Onion, Chopped
  • 1/4 Ell Pepper, Chopped
  • 1/2 tablespoon Tomato Ketchup
  • 1/2 tablespoon Vinegar
  • 1/2 teaspoon Sugar
  • 1/2 tablespoon Cornflour Mixed With Tablespoons Water
  • as required Spring Onions, For Garnish

Directions: 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.
Nutrition
value
120
calories per serving
3 g Fat12 g Protein9 g Carbs16 g FiberOther

Current Totals

  • Fat
    3g
  • Protein
    12g
  • Carbs
    9g
  • Fiber
    16g

MacroNutrients

  • Carbs
    9g
  • Protein
    12g
  • Fiber
    16g

Fats

  • Fat
    3g

Vitamins & Minerals

  • Calcium
    257mg
  • Iron
    10mg
  • Vitamin A
    5185mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    198mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    161mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    175mg
  • Manganese
    2mg
  • Phosphorus
    211mg
  • Selenium
    5mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp