Cauliflower Manchuria

Ingredients:

1 small Cauliflower, cut into flowerets
2 tbsp garlic paste
2 tbsp ginger paste
2 tsp red chilli powder
1/2 tsp turmeric powder
2 tbsp green chilli paste
1/2 bunch coriander leaves, chopped finely
A pinch of saffron (or red coloring), dissolved in milk
2-3 green onions (scallions), chopped finely (If you cannot
find green onions, you can substitute with white,
ordinary onions)
1 1/2 teaspoon of garlic, chopped
2 tsp soya sauce
1 1/2 tablespoon of cornflour , dissolved in water
1 tablespoon chapati atta(wheat flour)
1/2 cup rice flour
1/2 tsp baking powder
1/2 cup of cornflour
Juice of 1/2 lemon
Salt to taste
Oil for deep frying the cauliflower
2 tablespoon oil for sauce

Method:

1. In a large bowl, combine the chapati atta, rice flour, cornflour, baking powder, salt, soy sauce, 1 tbsp garlic/ginger paste, 1 tsp chilli powder, turmeric powder and 1 tbspn green chilli paste.

2. Mix well with water, till you get the consistency of thin batter.

3. Heat oil in a deep frying pan. Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside.

4. In a open pan, add some oil and when it smokes add the chopped onions and fry only till they start becoming brown, add the remaining garlic and ginger paste and fry till golden brown.

5. Now add the chopped garlic and green chilli paste and fry for a minute.

6. Add the soy souce and stir for a minute.

7. Bring down the heat and then add the cornflour-water paste and the red coloring.

8. The mixture will start to thicken. keep on stirring on low heat and when the mixture turns thick enough, add the chopped corainder leaves and stir for 20 seconds. The leaves should not lose thier color.

9. Take this mixture from the heat and pour it onto the fried caulilower.

10. If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage. But this will turn the cauliflower soggy. It all depends on how you like to eat the cauliflower manchurian soft or crispy.

Serve hot.