Now coming to the origin of this dish, it has always been considered indo-chinese. I was wondering why since it is basically cauliflower bhajis / bhujias sauted with garlic, green onion, tomato sauce, hot sauce and soy sauce. Then when I researched on the word "Manchurian", I found that Manchuria is a region in china and people from there are referred to as "Manchurians". Probably method of sauteing fritters was adapted from them and that's why the name Manchurian. Now moving on to the happier notes of the recipe....
For making the fritters:
- Half of big cauliflower head. Cut into florets and washed in warm water.
- 1/2 cup of all purpose flour
- 1/2 cup of corn flour. Fine ground.
- salt to taste.
- Chilli powder to taste.
- Water to make the batter.
- Oil for deep frying.
- Green onion - 7 or a bunch cleaned and chopped.
- Garlic - 4 -5 pods chopped finely.
- Oil - 2 - 3 TBSP.
- Soy sauce - 1 TBSP.
- Hot sauce - 1 - 2 tsp or to taste.
- Salt - to taste.
- Tomato sauce - 1/4 cup+.
- Tomato ketchup - 2 TBSP.
Dry roast the all purpose flour for 4 -5 minutes. This is to destroy the gluten in it so that it coats nicely when you dip the cauliflower floret in the batter. Mix the cooled all purpose flour, corn flour, little bit salt and some chilli powder and make bhaji batter. I add some chilli powder here which is optional. Heat oil for deep frying. When it is fairly hot (350 F), start dipping the florets in the batter and deep fry them till golden or till they are done and the inside is cooked. Keep aside on a paper towel to drain the oil.
When all the fritters are fried, heat 2 - 3 TBSP of oil in another pan. When hot, saute garlic and add chopped green onions. Saute till done and add salt, soy sauce, hot sauce, tomato sauce (1/4 cup), and ketchup. Stir for a minute or two. Check for salt and spiciness and adjust. Add the fried fritters and toss to coat and serve warm. You can use ketchup instead of tomato sauce, but I felt it makes it too sweet and that is the reason I use both. Ketchup gives that red color which makes this dish pretty.
I am sending this to Vaishali's IAVW - Chinese.
Happy Cooking!! Pin It