The best way to eat cauliflower: battered with gram flour and fried in spicy Hakka Indo-Chinese sauce! I was inspired by one of favourite dishes at Lily’s Vegetarian Indian Cuisine in Greater Manchester, and bought a packet of “Veg Manchurian Miracle Masala” powder at the ASM supermarket next door. This recipe is from the back of that packet, swapping grated cabbage for cauliflower.
- 1 cauliflour, chopped into small chunks
- 1 tsp ginger, chopped
- 1 tsp green chilli, chopped (I left this out and it still tasted good)
- ¼ cup gram flour (besan/chick pea flour)
- sunflower oil (enough to fry in)
- 3 tbsp/20 g (half packet) “Ching’s Secret Veg Manchurian Miracle Masala”
- 300 ml water
- 1 white onion, sliced
- 1 red pepper, sliced
- 1 orange pepper, sliced
- 2 stalks celery, chopped
- 2 tbsp more oil
- 2 packs udon noodles
- Make the Manchurian balls: Mix the cauliflower, ginger, chilli and gram flour in a bowl (add a little salt to taste). If using cabbage instead, make into small balls.
- Fry the balls on a low heat until golden brown. (Deep fry if you can, or shallow fry and turn frequently.) Transfer the balls to some kitchen roll to remove excess oil.
- Mix the water and “Miracle Masala” in a bowl. Heat a pan with more water, enough for the noodles, which will be added later.
- Heat another 2 tbsp and stir fry the onion, peppers and celery for 2-3 minutes. Add the Manchurian balls.
- Add the masala mixture, stirring well. Bring to the boil and simmer for 2-4 minutes (longer to produce a thicker sauce). Add the noodles to the other pan of hot water and simmer for 4 minutes (or follow the instructions on that packet).
- Serve while still hot, and choose a garnish such as spring onion. A little soya yogurt makes a good accompaniment, as does smoked tofu.