YIELD: 4 servings
TOTAL TIME: 60 mins
For the manchurian balls:
Cabbage(grated)- 2 cups
Spring onion- 1/4 cup
Green chilli - 2
Ginger(chopped)- 1 inch
Green bell pepper -1/4 cup
Red bell pepper - 1/4 cup
Yellow bell pepper -1/4 cup
Corn flour - 3 tbsp
All purpose flour - 2 tbsp
Rice flour - 1 tbsp
Salt 1 tsp
Manchurian ball preparation:
Add the grated and chopped veggies in a bowl.
Add 1 tsp salt and mix well, cover and set aside for 10-15 minutes.
After 15 minutes, squeeze the vegetables and extract the water from it.
Add 1 tbsp corn flour, 1 tbsp of all purpose flour , 1 tbsp rice flour and 1 tbsp of soy sauce in the vegetables and mix well.
Take a small portion of mixture and roll it into a small ball, repeat the same for all the manchurian balls.
Heat oil in a pan, reduce the flame to medium once the oil is heated.
Fry 5-6 balls at a time in hot oil on medium flame till it turns golden brown.
Once the balls have turned golden brown and crisp place them on a kitchen towel.
Repeat the frying process to fry the remaining balls.
For the gravy:
Oil - 2 tbsp
Garlic - ¼ cup
Green chilli -
Cubed capsicum - ½
Onion shells - 1 medium
Soy sauce - 1 tbsp
Schezwan sauce - 1 tbsp
Red chilli sauce - 1 tbsp
Ketchup - 1 tsp / Sugar - ½ tsp
Water - 3 cups Corn flour - 2 tbsp Water - to make slurry
Salt - to taste
Black pepper powder - to taste
Ajinomoto - optional
Spring onion greens - to garnish
Heat oil in a pan, add garlic and ginger and saute for a minute on medium flame.
Add onions, cubed capsicum and green chilli, fry for a minute, keep stirring.
Add 1 tbsp soy sauce, 1/2 tbsp of white vinegar, 1 tbsp chilli sauce, 1tsp tomato ketchup, 1 tbsp schezwan sauce and mix well.
Take 1 tbsp of corn flour, add 1/2 cup of water and mix well, pour it into the pan and add some water.
Add some salt, increase the flame to medium-high and let it boil.
Once the gravy starts boiling, reduce the flame to low.
Add remaining spring onions, mix well and cook for a minute.
Turn off the flame and add the fried manchurian balls into the gravy and mix well.
Garnish with spring onions, veg manchurian is ready to serve, serve hot.
Cooked basmati rice: 1/2 kg
Carrot: 100gms (finely chopped)
Bell peppers: 100gms (chopped)
Beans :100gms (finely chopped)
Spring onions: 3/4th cup (chopped)
Soy sauce: 1 tsp
Vinegar: 2 tsp
Red chilli sauce: 1 tbsp
Green chilli sauce: 1 tbsp
Salt to taste
Pepper: 1 tsp
Veg stock (cubes): 4
In a wok add 4 tbsp oil and saute the chopped veggies ( peas, carrot, beans)
Add soy sauce, vinegar ,pepper and salt and cook for 3 mins.
Now add spring onion and bell peppers and cook for 2 -3 mins.
Add red chilli sauce, green chilli sauce and veg stock cubes without dissolving in water.
Cook for 2 mins.
In a separate bowl beat the eggs.
Pour the beaten egg over the cooked veggies and lower the flame. Cover the pan and let it cook slightly.
Mix the cooked egg with the veggies.
Now add the cooked rice and mix well.
Serve hot with your prepared manchurian :)