For the Manchurian balls, combine the flour, salt and the mixed vegetables in a bowl. Sprinkle a little water and mix the ingredients to make sticky dough. Roll into firm round balls, 2-3 inches in diameter.
Deep-fry the mixed vegetable balls until golden brown. Remove and place aside, allowing excess oil to be absorbed by a paper towel.
For the gravy, sauté cut capsicum in a pan for 1 minute. Add 450ml (3 cups) of water and entire contents of Ready to Cook Knorr® Chinese Manchurian. Stir and bring to a boil, let the gravy simmer for 2 minutes. Add fried vegetable balls and cook for another 1 minute until gravy has thickened. Garnish with chopped spring onion and serve with Knorr® Ready to Cook Chinese Hakka Noodles.
The mixed vegetables can be grated to make a more even textured vegetable ball. Instead of using only maida – flour can be replaced with 60 % besan (green gram flour) and the remaining 40 % with maida.