Recipe Inspiration

Ingredients...

Manchurian Cauliflower Batter

2 Large Heads of Cauliflower – Washed and cut into small florets.

100g Gram Flour (Chickpea)

75g Cornflour

20g Turmeric

20g Essential Cuisine Indian Inspired Jalfrezi Seasoning

130g Water

1.5g Salt

Manchurian Sauce

62g Rapeseed Oil

20g Unsalted Butter

250g White Onion, diced

30g Ginger Puree

30g Garlic Puree

50g Essential Cuisine Indian Inspired Jalfrezi Seasoning

150g Tomato Puree

280g Water

40g Tamari Soy

60g Tomato Ketchup

20g Soft Brown Sugar

20g Arrowroot/Tapioca Starch

3g Coriander Leaf Chopped

Roti Bread

80g Oil

700g Bread Flour

4g salt

150g water

Tamarind Chutney

200g Water

90g Sugar

40g Dark Muscovado Sugar

90g Tamarind Pulp

10g Arrowroot

10g Lemon Juice

1.5g Salt

60g White Onion - Finely Chopped

8g White Wine Vinegar
 

Coriander Masala

82g Coriander, roughly chopped

41g Parsley, roughly chopped

8g Salt

5g Coriander Ground

5g Cardamom

140g Olive Oil

25g Roasted Garlic Puree

10g Cumin

110g Lemon Juice

75g Green Chilli, deseeded and finely chopped

Scallion Yogurt

390g Greek Yogurt

4g Salt

1g Cracked Black Pepper

60g Spring Onions, finely chopped

Lemon Zest, 1 Lemon

Lemon Juice, 1 Lemon

30g Sunflower Tahini/Paste

Method...

1. Manchurian Sauce – In a pan heat the oil and butter. Add in the onion and sweat for 2-3 minutes. Add in the garlic and ginger and sweat for 1 more minute. Add in the tomato puree and heat for 2 minutes. Now add in the sugar, Indian Inspired Jalfrezi Seasoning, water, ketchup and soy. Bring back to the heat. Mix the arrowroot with a little water to dissolve and pour into the sauce. Heat for 2-3 minutes. Stir in the coriander, then cool and reserve until needed.

2. Tamarind Chutney – Place all the ingredients in a pan except for the arrowroot. Bring up to a simmer and cook for 2-3 minutes until all the ingredients have combined. Dissolve the arrowroot in a little water. Add to the pan stirring then cook for 2-3 minutes. Cool and reserve until needed.

3. Coriander Masala - Place all ingredients into a blended and blend until smooth. Place in a container and refrigerate until needed.

4. Scallion Yogurt - Mix all the ingredients together and refrigerate until needed.

5. Roti Bread – Place the flour in a bowl with the salt and mix. make a well in the centre and add the oil and 3/4s of the water. Gradually start to mix and if it is a little dry add the remaining water. Knead in the bowel for 2-3 minutes. Cover and set aside for 20-30 minutes.

6. Split the roti dough into 20 small even pieces. Roll the dough balls into flat rounds. Heat a heavy frying pan (cast iron preferable) and cook until starting to go golden. Flip and cook the other side. Place the rotis in a clean towel to keep warm until needed.

7. In a bowl, mix all the dry batter ingredients. Add the water gradually to form a batter. Set aside for 10 minutes. Make sure the cauliflower is dry or the batter will not stick. Dip the cauliflower in the batter and fry at 180°C for 4-5 minutes until the batter is golden – Do this in batches.
Tip – Make sure the florets are small enough to cook in the time it takes the batter. Drain on some paper once cooked.

8. Heat back the Manchurian sauce and place in a bowl. Add all the cauliflower florets and toss in the sauce.

9. To assemble take one of the rotis and add 2-3 florets of cauliflower on top. This can be done all on one stage to stop the cauliflower from going too soggy in the sauce. Dress with the tamarind and date, yogurt and coriander masala. Bring the edges of the bread up and place a cocktail stick through to hold in place.