Ingredients for Vegetable Manchurian
- 2 cups finely chopped cabbage
- 1 cup grated carrot
- 2 pinches freshly ground black pepper (kalimirch) powder
- 2 Tbsp Cornflour
- 4 tbsp plain flour (maida)
- 1 tsp finely chopped green chillies
- 1 tbsp finely chopped garlic (lehsun)
- Salt as per the taste
- 2 tbsp spring onion
- 1 1/2 tbsp Soy sauce
- 2 tbsp chilli-garlic sauce
- 1 tbsp finely chopped spring onion greens
Cooking Instructions for making Vegetable Manchurian
Combine the cabbage, carrots, salt, pepper, cornflour and plain flour in a bowl and mix well.
Add the green chillies and garlic and mix well.
Divide the mixture into 10 equal portions and shape each portion into a round ball (if you find it difficult to form balls, sprinkle a little water).
Heat the oil in a kadhai and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides.
Drain on absorbent paper and keep aside
Heat the oil in a pan, add the ginger, garlic, green chillies and sauté on a high flame for a few seconds
Add the spring onion whites and capsicum and stir on a high flame for 1 minute.
Add the cornflour-water mixture, 1 cup of water and soya sauce, mix well and cook on a high flame for 2 to 3 minutes.
Add the salt, and chili garlic sauce, mix well and cook on a high flame for 30 seconds.
Just before serving, add the manchurian balls to the hot gravy, mix gently and cook on a medium flame for 2 minutes.
Serve immediately garnished with spring onion greens.
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