Vegetable Manchurian Recipe

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Vegetable Manchurian
When you eat these deep fried vegetable balls in a soya-based sauce, do not let mundane things like the weighing scale bother you! just dig into these deep-fried delights and enjoy every bite!
veg-manchurian-gravy-hf
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Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For The Manchurian Balls
For The Gravy
For The Garnish
Course Side Dish
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For The Manchurian Balls
For The Gravy
For The Garnish
veg-manchurian-gravy-hf
Votes: 0
Rating: 0
Rate this recipe!
Instructions
For the manchurian balls
  1. Combine the cabbage, carrots, salt, pepper, cornflour and plain flour in a bowl and mix well.
  2. Add the green chillies and garlic and mix well.
  3. 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).
  4. 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.
  5. Drain on absorbent paper and keep aside.
For the gravy
  1. Combine the cornflour and 1/2 cup cold water in a deep bowl, mix well and keep aside.
  2. Heat the oil in a broad non-stick pan on a high flame till it smokes.
  3. Add the ginger, garlic, green chillies and sauté on a high flame for a few seconds.
  4. Add the spring onion whites and capsicum and sauté on a high flame for 1 minute.
  5. 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.
  6. Add the salt, sugar and chili garlic sauce, mix well and cook on a high flame for 30 seconds.
How to proceed
  1. Just before serving, add the manchurian balls to the hot gravy, mix gently and cook on a medium flame for 2 minutes.
  2. Serve immediately garnished with spring onion greens.
Recipe Notes

The gravy is best made just before serving or else it might thicken.


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