Manchurian Cauliflower


There are many ways to spin this recipe, which originally came to me courtesy of my friend Suvir Saran. According to Suvir, the original version is closely associated with the Chinatown in Calcutta, where it’s a common street food. The two-step process includes deep-frying, but the work goes quickly. And people go nuts for it.

Makes: 4 to 6 servings

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