Cauliflower Pakoda Manchurian

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This is another frequently ordered veggie side dish when I hang out with my friends. Me and huss when in a hotel always look forward to non veg recipes and so veggies are usually ruled out of our order.
For the last few days, my want for this delicacy has doubled. In fact tripled. So opted for the home made version. Was not sure how it would come out but to be frank it was delicious. Huss voted the same.


Serves 2; Preparation time - 30 mins

Ingredients:
Cauliflower pakodas - 20 to 25

For the sauce:
Large Onion -1 cubed
Capsicum - 1 cubed
Tomato sauce - 2 tablespoons
Soy sauce - 1 tablespoon
Chilli sauce / Chilli flakes - 1 teaspoon
Corn flour - 1tablespoon (Added to thicken the sauce)
Ginger Garlic paste - 1 teaspoon
Salt to taste
Olive oil

The Making:
Of the sauce:
Heat oil in a tawa. Add ginger garlic paste and fry. Then add the onions and saute till golden brown. Now add the tomato, soy and chilli sauce and fry till oil oozes out. Then add in water ( 3 tablespoons) and add the capsicum cubes.
Mix the corn flour in 1 tablespoon of water
When the capsicum is half done, add the corn flour syrup and keep stirring. The sauce will start thickening. After 2-3 mins, add in the cauliflower pakodas and stir well.

Tips:
> Depending on the consistency, alter the water. You can make this dry / gravy / semi-gravy.
> If you are making the pakodas fresh, first prepare the sauce and then fry the pakodas before service time. This way when serving, the manchurian will be hot and crispy.

Serve with rotis/chapatis/ side dish for rice

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