Desserts
Vegetable Manchurian Recipe
Prep Time | 15 minutes |
Cook Time | 30 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
For The Manchurian Balls
- 2 cups finely chopped cabbage
- 1 cup grated carrot
- Salt to taste
- 2 pinches Freshly ground black pepper kalimirch
- 2 tbsp Cornflour
- 4 tbsp plain flour maida
- 1 tsp finely chopped green chillies
- 1 tbsp finely chopped garlic lehsun
- Oil for deep frying
For The Gravy
- 3 tbsp Oil
- 2 tbsp garlic finely chopped
- 1 tbsp green chillies finely chopped
- 2 tsp Ginger finely chopped
- 2 tbsp spring onion whites finely chopped
- 2 tbsp capsicum finely chopped
- 1/4 cup Cornflour
- 1 1/2 tbsp soy sauce
- salt to taste
- 2 pinches sugar
- 2 tbsp chilli- garlic sauce
For The Garnish
- 1 tbsp Spring onion greens finely chopped
Ingredients
For The Manchurian Balls
For The Gravy
For The Garnish
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Instructions
For the manchurian balls
- 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.
For the gravy
- Combine the cornflour and 1/2 cup cold water in a deep bowl, mix well and keep aside.
- Heat the oil in a broad non-stick pan on a high flame till it smokes.
- Add the ginger, garlic, green chillies and sauté on a high flame for a few seconds.
- Add the spring onion whites and capsicum and sauté 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, sugar and chili garlic sauce, mix well and cook on a high flame for 30 seconds.
How to proceed
- 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.
Recipe Notes
The gravy is best made just before serving or else it might thicken.