Cauliflower Manchurian Dry Recipe

Name: Cauliflower Manchurian Dry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large cauliflower; 1 medium tomato; 1 medium capsicum; 1 medium onion; 2 green onions; 2 green chillies; 6 garlic cloves; 2 tbsp soya sauce; 2 tbsp tomato sauce; 1 tsp ginger garlic paste; 1 tsp ajinomoto; 1 salt to taste; 1/4 cup plain flour; 1 oil for frying

Servings: persons

1 large cauliflower
1 medium tomato
1 medium capsicum
1 medium onion
2 green onions
2 green chillies
6 garlic cloves
2 tbsp soya sauce
2 tbsp tomato sauce
1 tsp ginger garlic paste
1 tsp ajinomoto
1 salt to taste
1/4 cup plain flour
1 oil for frying

1
Cut cauliflower into small florets, chop the onions, tomatoes and capsicum
2
In a bowl take plain flour n mix 1tspn ginger garlic paste n salt.
3
Add water n make a thick batter so that it coats the cauliflower florets well.
4
add the florets n deepfry in hot oil till light brown.
5
in a wok, take a little oil.
6
Add chopped garlic.
7
Fry onions till cooked n then add green chillies, capsicum and tomatoes.
8
Add ajinomoto, salt, soya sauce, n tomato sauce.
9
mix well.
10
now add the fried cauliflower florets n coat it well with tha sauce.
11
Garnish with spring onion greens n serve hot.

513

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large cauliflower, 1 medium tomato, 1 medium capsicum, 1 medium onion, and more.

Yes, Cauliflower Manchurian Dry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cauliflower Manchurian Dry

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