Broccoli Manchurian is a simple Indo Chinese side dish made with broccoli that is appetizing to broccoli lovers and those who do not like broccoli. It is absolutely delicious and works brilliantly as a side dish or as a appetizer.
Broccoli - 1 medium cut into medium sized florets
Onion - 2 medium, chopped
Capsicum- 1 small, chopped
Garlic - 1 tbsp
Soya Sauce - 1 tbsp
Red Chilli Sauce - 1 tbsp
Tomato Ketchup - 11/2 tbsp
Corn flour - 1 tsp
Oil for deep frying
Salt to taste
1 small bunch of Spring onions chopped for garnishing
For the batter ~
Plain flour - 1/2 cup
Corn flour - 2 tbsp
Garlic paste - 1 tsp
Ginger paste - 1 tsp
Green chilli paste - 1 tsp
Soya sauce - 1 tbsp
Salt to taste
Water as needed
Wash and pat dry broccoli florets.
To make broccoli Manchurian batter, mix all ingredients from the batter list and with water and make a batter. Batter should
not be too thick or too runny. Mix all broccoli florets with the batter and leave aside to marinade for 15-20 mins. Make
sure all broccoli florets are fully covered by the batter.
Heat the oil and deep fry all broccoli florets till lightly golden brown. Place all fried broccoli Manchurian in a kitchen
paper to absorb the exccess oil.
Heat a tablespoon oil in a wok. Add the chopped garlic. Cook for a minute on high heat. Keep stirring. Add chopped onion,
capsicum, cook on medium heat.
Add all sauces, salt, mix well and cook for a minute.
Add the corn flour with water and add Cook for 2-3 mins and keep stirring on medium heat.
Add all fried broccoli and mix well until all sauces are coated on fried broccoli.
Finally turn off the heat and garnish with chopped spring onion.
Serve immediately broccoli Manchurian as an appetizer/ starter/ side dish.