- Make the final step just before serving, so the cauliflower stays slightly crispy, and the Manchurian tastes best when served hot / immediately ( else cauliflower will become soggy , the dish doesn't taste good).
- Generally Ajinomoto (monosodium glutamate ) is added in this recipe for umami flavor(little sweet and soar taste) , but I did not add it. Instead added sugar to compensate that taste ( so don't skip sugar in the recipe).
- Optional - you can deseed the green chillies , and then minced it if you like it less spicy.
- Optional - Can add chopped yellow onions, chopped green bell peppers in the final step with spring onions and garlic, sauté, and then add sauce.
- Arrange the fried cauliflower in a bowl , and then pour prepared Manchurian sauce over it. This is a the best way to prepare gravy. If you fry the cauliflower directly with the sauce in the wok pan, cauliflower will absorb the sauce and it will become dry.
- Highly recommend making this Manchurian in small quantities , make fresh and mix with sauce and serve immediately. I usually don't keep any leftover ( it'll not taste good when reheated or refrigerated).
Other
Chinese Cuisine recipes , few I've listed below,
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