Vegetarian Chicken Manchurian
Elevate your dinner table with this bold and flavorful Vegetarian Chicken Manchurian—a plant-based twist on the beloved Indo-Chinese classic! Crispy, golden-brown cauliflower florets are the star of this dish, perfectly coated in a spiced chickpea flour batter and deep-fried to perfection. Tossed in a rich and tangy sauce made with soy sauce, red chili sauce, tomato ketchup, and vinegar, this dish delivers the ultimate umami experience. Crunchy bell peppers and onions add a burst of texture, while fresh spring onions provide the perfect garnish. Quick to prepare in under an hour, this vegetarian crowd-pleaser is the ideal choice for pairing with jasmine rice or stir-fried noodles. Bursting with flavor, texture, and vibrant color, this Vegetarian Chicken Manchurian will become your new go-to for Indo-Chinese comfort food!
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Recipe Information
Ingredients
- 500 grams Cauliflower florets
- 100 grams Chickpea flour (besan)
- 50 grams Cornstarch
- 200 milliliters Water
- 1 tablespoon Ginger-garlic paste
- 3 tablespoons Soy sauce
- 3 tablespoons Red chili sauce
- 2 tablespoons Tomato ketchup
- 1 tablespoon Vinegar
- 500 milliliters Oil
- 1 medium Green bell pepper, diced
- 1 medium Onion, diced
- 3 stalks Spring onions, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cloves Garlic cloves, minced
- 200 milliliters Water (for gravy)
Instructions
Begin by preparing the cauliflower florets. Wash them thoroughly and let them drain in a colander.
In a large mixing bowl, combine chickpea flour, cornstarch, salt, and black pepper. Add water gradually to make a smooth, thick batter.
Heat the oil in a deep frying pan over medium heat.
Dip cauliflower florets into the batter, ensuring they are well-coated.
Once the oil is hot, fry the batter-coated cauliflower florets in batches until they turn golden and crispy. Transfer them to a plate lined with paper towels to drain excess oil.
In a separate pan, heat a tablespoon of oil over medium heat. Add the minced garlic and sauté for about 30 seconds until it's fragrant.
Add the diced onions and green bell peppers to the pan. Stir-fry for 2-3 minutes until they are tender but still crunchy.
In a bowl, combine soy sauce, red chili sauce, tomato ketchup, and vinegar. Mix well, then add this mixture to the pan with the vegetables.
Pour 200 milliliters of water into the pan to create a sauce. Stir and bring it to a simmer.
Add the fried cauliflower florets to the pan and toss them gently to coat with the sauce.
Allow the mixture to cook for another 3-5 minutes, so the cauliflower absorbs the flavors.
Garnish the Vegetarian Chicken Manchurian with chopped spring onions before serving.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
4987 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 468.2 g | 600% | |
| Saturated Fat | 30.9 g | 154% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5229 mg | 227% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 40.1 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 290 mg | 22% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3175 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
