Ingredients:

• 1/2 kg – Cauliflower
• 200g – Tomato
• 200g – Onion
• 50g – ginger-garlic paste
• 2 tbsp – Garam Masala
• 1/2 tsp – Turmeric powder
• 2 tbsp – Red Chilli powder
• 1 tbsp – coriander powder
• 150g – Corn flour
• 2 small sticks – Cinnamon
• 4 – Cloves
• 200g – oil for frying
• 8 or 10 – Mint leaves
• coriander
• 1 tbsp – Ghee
• salt to taste

Method:

1. For Manchurian:
2. Cut the cauliflower into pieces and soak in hot water for 10 minutes and then drain it.
3. Mix corn flour, 1 tablespoon of ginger-garlic paste, garam masala, turmeric powder, and salt to form a mixture of semi-liquid consistency.
4. Heat oil in a deep pan and coat cauliflower pieces in the corn flour mixture.
5. Fry them till they get a golden tinge.
6. Place them on a tissue paper so that the excess oil gets absorbed.
7. For the gravy:
8. Soak the tomatoes in boiling water for a few minutes, peel the skin, and grind it to form a thick paste.
9. Heat the pan and pour 2 tablespoons of oil.
10. Saute cinnamon, cloves, and onion, and add 1 tablespoon of ginger-garlic paste.
11. Fry for a few minutes.
12. Now add tomato paste, saute it well, and then add chilli powder, coriander powder, turmeric powder, 1 teaspoon of garam masala, and salt.
13. Then add 1 tablespoon of ghee to get a good aroma.
14. Dissolve 1 tablespoon of corn flour in 1.5 cups of water to the mixture.
15. Add it to the pan and cook for a few minutes.
16. Turn off the heat.
17. Pour it on a serving bowl and dip the prepared Manchurians.
18. Garnish with coriander leaves and mint.
19. Serve hot with chapatis.

Recipe courtesy of Latha Nellaiyappan