Dry Cauliflower Manchurian and Hakka Noodles

Approximate cooking time: 1 hour overall.


For Cauliflower Florets:

  • 1 medium size cauliflower
  • 5 tbsp all purpose flour or maida
  • 3 tbsp corn flour
  • 1/2 tsp white pepper powder
  • 1/4 tsp Kashmiri chilli powder for colour
  • Salt to taste
  • Water to mix
  • Oil for deep frying

For Dry Sauce:

  • 1 big capsicum
  • 1/2 tsp soy sauce
  • 1 tsp chilli sauce
  • 1/4 cup fresh spring onions
  • 1 tsp ginger garlic paste
  • 1 tsp corn flour
  • 3 tbsp oil

For Hakka Noodles:

  • 1 pack of hakka noodles
  • 1/2 cup cabbage cut into long strips
  • 1/4 capsicum cut into long strips
  • 1/4 carrots cut into long strips
  • 3 baby corns cut into thin strips
  • 1/4 fresh beans cut into strips
  • 1/4 ajinomoto
  • 1 tbsp soy sauce
  • 1/2 tsp white pepper powder
  • 1 tsp ginger garlic paste
  • 1/2 cup spring onions
  • 5 tbsp olive oil


For Manchurian Florets: 

Separate the cauliflower into medium sized florets. Wash them with hot water. Pat it dry with a towel and keep aside.

In a bowl, mix the all purpose flour, corn flour, pepper powder, kashmiri chilli powder and salt. Add some water and mix well. Make sure the batter is not loose in consistency.

Dip the cauliflower florets into the batter and make sure they are coated well.

Now, heat oil in a pan on medium flame. Deep fry all the batter coated florets. Make sure you do not fry them all together or in low flame as this may result in soggy or oily florets.

Once done, spread it on a paper towel to absorb the extra oil and keep aside.

For Manchurian Sauce:

In a non stick pan heat some oil, add ginger garlic paste- saute till the raw smell goes.

Add chopped spring onions and fry till it turns light golden. Add chopped capsicums at this stage.

Saute for 2-3 minutes.

Add soy sauce, salt, chilli sauce and mix well.

Mix the corn flour in 1/4 cup water and add this to sauce.

Saute till the sauce becomes thick.

Add deep fried cauliflower to the sauce and mix well.

Change into a serving plate and garnish with spring onions.

Chitra’s Photography

For Hakka Noodles:

Boil 3 liters of water in a big pan. Add the noodle, a pinch of salt and 1 tsp oil. When it is cooked strain the water. Wash the noodles with cold water to avoid sticky texture.

Keep aside.

In a non stick pan, heat olive oil. Add ginger garlic paste and saute.

Add onions and saute in high flame- add ajinomtoto as well.

Add pepper powder.

Add cabbage, beans, carrots, capsicum and baby corn at this stage.

Saute in high flame till they are half cooked.

Add salt, soy sauce and saute again.

Add cooked noodles to the mixture and saute once again on high flame.

Change into serving dish and enjoy. 🙂

Chitra's Photography.
Chitra’s Photography.

One Comment Add yours

  1. Ranjani says:

    Yummy mom!


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