Veg Manchurian
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Ingredients
- For Vegetable Balls : Cabbage – 2 Cups Finely chopped or grated
- Carrot – 1 Cup Grated
- Cauliflower – 1 Cup Grated
- French Beans – 5 to 7 Finely Chopped
- Green Capsicum – ½ Cup Finely Chopped
- Spring Onions – 3 Finely chopped
- Salt
- Refined Flour – ¼ Cup
- Cornflour/Corn Starch – 3 tbsp
- Oil – to deep fry
- Green Chilies – 2 Finely Chopped
- Ginger & Garlic Paste – 1 tsp
- Black Pepper Powder – to taste
- For Sauce : Garlic – 1 tsp Finely chopped
- Ginger – 1 tsp Finely Chopped
- Green Chillies – 2 Finely chopped
- Vegetable Stock or Water – 1 ½ Cup
- Soy Sauce – 1 ½ tbsp
- Cornflour/Corn Starch – 1 tbsp mixed with ½ cup of water
- Sugar – 2 Pinches
- Onion – 1 Roughly chopped
- Black Pepper Powder – to taste
- Oil – 2 tbsp
- Salt
- Spring Onion – 2 Finely chopped
- Sweet & Sour Sauce - 2 tbsp
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Instructions
- For Vegetable Balls : Mix cabbage, cauliflower, carrot and french beans in a bowl and thoroughly rub in 1 tsp salt.
- Add spring onion, capsicum, green chillies, black pepper powder, ginger & garlic paste, refined flour and cornflour. Mix thoroughly
- Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.
- Heat sufficient oil in a wok and deep-fry vegetable balls in small batches for 3-4 mins on medium heat or until golden brown.
- Drain on absorbent paper and keep aside.
- For Sauce : Heat the oil in a wok or frying pan on a high flame.
- Add chopped onions and saute till it turns translucent.
- Add ginger, garlic and green chillies and saute it for half a minute on high flame.
- Add the vegetable stock, soy sauce, cornflour paste, sugar , black pepper powder, salt , sweet & sour sauce and simmer for a few mins or until the sauce starts to thicken, stirring continuously.
- For Serving : Just before serving, put the vegetable balls in the sauce and bring to a boil. Garnish with spring onions and serve hot with noodles or boiled rice.
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