Cauliflower Manchurian – Dry Version

Cauliflower Manchurian-Dry Version
Ingredients:-
Cauliflower – 1 medium sized cut into medium sized florets
Spring onion chopped- a small bunch (Seperate whites and greens)
Garlic chopped – 5 tbsp
Green chilies chopped – 4-5 tsp (Use according to your spice level)
Soya Sauce – 1 and 1/2 tbsp
Green Chilli Sauce – 2 tbsp
Tomato Ketchup – 3 tbsp
Vinegar – 1 tsp
Coriander leaves – for garnishing
Oil – as needed
Salt – add only if needed
(Add 1 medium sized Onion and 1/2 Capsicum if you wish.i dont add it,if i am preparing it dry)
For the batter :
All purpose flour/Maida – 1/2 cup
Corn flour – 1/4 cup
Rice flour – 2 tbsp
Egg – 1
Ginger-Garlic paste – 2 tsp
Red Chilly powder – 1/2 to 1 tsp
Salt – to taste (consider the saltiness of soya sauce while adding it)
Method :-
Prepare a batter with the given ingredients adding required amount of water. Make the batter a little thick, otherwise it doesn’t coat well on the cauliflower florets.Heat oil in a kadai/ big wok,dip each floret in the batter and gently put it into the oil.Do not overcrowd the wok while frying.Do it in 2 or 3 steps as needed.Fry it until it turns golden brown in colour. Drain into a tissue paper and keep them aside.
Heat  2-3 tsp oil in another pan,add chopped spring onion(only the whites),green chillies and garlic. Saute it for few seconds .Then add onions and capsicum. Sauté it for few seconds.Then add soya sauce,chilly sauce,vinegar and tomato ketchup.Mix them well,check for the salt and add the fried cauliflower florets.Turn the heat to high and mix them together until all the florets are well coated with the sauce.Add spring onion greens and coriander leaves and toss it well for few minutes. Serve immediately.
If you want to make it a gravy,add 1 tsp cornflour mixed in 1 cup luke warm water and simmer it for few minutes,before adding spring onion greens.