is an Indian improvisation of a Chinese Manchurian dish. This version, like all Indian food, has many spices - unlike its Chinese cousin. Cauliflower Manchurian is great starter. it is also part of the great Indian street food culture.
Indian-Chinese cuisine is said to have been developed by the small Chinese community that has lived in Calcutta for over one hundred years. Today, Indian-Chinese cuisine is enjoyed in Malaysia, Singapore, England and parts of North America.
You'll notice that I've used Ajinomoto (a 'free' glutamate flavour-enhancer). If you are focused on organic food, you may wish to skip this ingredient. It will not spoil your Cauliflower Manchurian!
How to make Cauliflower Manchurian:
Cut the cauliflower into small florets leaving the stalk, then wash the florets thoroughly in running water. Finely chop the green chili and the coriander leaves, and peel and finely chop the onion.
In a large mixing bowl, mix the plain flour, corn flour and salt. Add a little water to make a paste then stir in about ¾ of the ginger paste and ¾ of the garlic paste.
Pour the oil into a deep, thick bottomed pan and heat it over a medium-high heat. Dip the cauliflower florets in the paste and deep fry them until golden brown (about 10 minutes).
Heat the olive oil in frying pan (skillet) over a medium heat and add the remaining ginger & garlic paste, the chopped onions and the chopped chili. Stir in the aginomoto, soy sauce and tomato ketchup then add the fried cauliflower florets.
Mix well and season with salt to taste, then cook for 10 minutes stirring regularly. Garnish with chopped coriander leaves and serve hot either as a starter or a snack.
You can add a tablespoon of rice flour to the paste mix that you dipped the cauliflower into, to make the cauliflower florets nice and crispy.