Manchurian which is mostly made with cauliflower is a popular street food and when we visited Yercaud this year we were delighted to see the lady making it with speed and its taste. From then i was wondering what should be the reason for the crispiness as usually i don’t get that crispiness. But as all inner search or aspiration will get a reward so i too got a book in the library which gave me an exact preparation. i wanted to try with Tofu which i had . Actually i used silken Tofu so the prepared dough became little watery and so i had to simmer the stove , yet the crispiness was got . If we use normal tofu i think it will be easy. Just slice it , dip it in the batter and deep fry. For silken Tofu i crumbled it and mixed with the batter and deep fried it . The taste was great . No body found that it was made from Tofu.While adding the salt for the gravy care should be taken as all sauces contain salt we may make it too salty. So measure exactly half the amount we use and add . Check for taste and add more if necessary. Now for the recipe.
Rice Flour – 60 gm
Corn Flour – 60 gm
Red Chilli powder – 1/2 tsp
Garlic – 1/4 tsp
Silken Tofu -1 cup
Ginger- 1 tbsp
Garlic – 1 tbsp
Green chilli – 1 tbsp
Onion – 1
Ground white pepper – 1/4 tsp
Soy sauce – 2 tbsp
Chilli – Garlic sauce – 2 tbsp
Ketch up – 2 tbsp
Fresh coriander leaves or spring onion
1. Ina bowl combine rice flour, corn flour, red chilli powder , 1/4 tsp garlic and some water and mix with a fork . Crumble the silken tofu and mix with this batter .
2. Then heat oil in a pan and drop the batter one by one in the oil . Simmer the stove and fry till golden brown.
5. Add the chopped ginger. garlic, green chilli aand saute for a few seconds until fragrant. Add in chopped onions , white pepper and salt and fry for a few minutes until onions softens.
6. Add soy sauce, chilli garlic sauce and ketch up. Mix well . Add in water and let the sauce come to a boil so that it starts to thicken
.7. Add the tofu and stir fry to coat well with sauce. Garnish with spring onion or coriander leaves or both.