Manchurian Cauliflower Batter
2 Large Heads of Cauliflower – Washed and cut into small florets.
100g Gram Flour (Chickpea)
20g Essential Cuisine South Indian Style Seasoning
62g Rapeseed Oil
20g Unsalted Butter
250g White Onion, diced
30g Ginger Puree
30g Garlic Puree
50g Essential Cuisine South Indian Style Seasoning
150g Tomato Puree
40g Tamari Soy
60g Tomato Ketchup
20g Soft Brown Sugar
20g Arrowroot/Tapioca Starch
3g Coriander Leaf Chopped
700g Bread Flour
40g Dark Muscovado Sugar
90g Tamarind Pulp
10g Lemon Juice
60g White Onion - Finely Chopped
8g White Wine Vinegar
82g Coriander, roughly chopped
41g Parsley, roughly chopped
5g Coriander Ground
140g Olive Oil
25g Roasted Garlic Puree
110g Lemon Juice
75g Green Chilli, deseeded and finely chopped
390g Greek Yogurt
1g Cracked Black Pepper
60g Spring Onions, finely chopped
Lemon Zest, 1 Lemon
Lemon Juice, 1 Lemon
30g Sunflower Tahini/Paste
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. No add in the sugar, Essential Cuisine South Indian 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.