Preparation Time : 10  mins | Cooking Time : 40 Mins | Serves: 3
     Cauliflower   1 big floret      Capsicum | bell pepper   1/2      Onion    1      Garlic   4 pods       Ginger garlic paste   1 tblsp      Soya sauce  1 tsp      Tomato ketchup   1 tsp      Green chili  1      Maida | all purpose flour   3 tblsp      Corn flour   2 tblsp      Rice flour   1 tblsp      Oil   for deep frying      Red chili powder  1 tsp      Salt  as needed      Spring onion green   few (for garnish)            
Method
METHOD:
- Dip the cauliflower in hot water and pat dry it. Make them into medium sized florets.
- In a wide bowl, add maida, corn flour , rice flour, red chilli powder, salt, ginger garlic paste and salt.
- Add little water to this and make it into a batter(dosa batter consistency)
- Mix the cauliflower florets to this batter and ensure that it is evenly coated.
- Heat the oil and when it is hot place the cauliflower florets dipped in batter and fry them into golden brown . Fry them in batches. Do not over load the oil pan else it will become soggy.
- Finely chop the onions, garlic, ginger and chilli.
- In a pan add 1 tblsp of oil and throw in the sugar and add the onions, garlic, ginger and green chilli.
- Cube the capsicums.
- Saute them for few minutes, let it be crunchy. Add in the soya sauce, tomato sauce and salt to taste. Soy sauce contains salt.
- Add in the fried cauliflower florets. Mix well and garnish with finely chopped spring onions.
- Always serve hot.
NOTE:
- Instead of red chilli in the batter you can add black pepper powder
- Rice flour adds crispiness to the manchurian, so do not skip.
