Manchurian
Ingredients
- 2 cups finely chopped capsicum, cabbage, carrot, beans and spring onion whites (packed cups)
- 2 tbsps maida/all-purpose flour ⓘ
- 2 tbsps cornflour ⓘ
- 1/2 tbsp rice flour ⓘ
- 1 tbsp ginger-garlic-green chilli paste
- 1/4 tsp soy sauce ⓘ
- 1/2 tsp black pepper powder ⓘ
- warm water as required (less than 1/2 cup is needed) ⓘ
- salt to taste ⓘ
- oil for deep frying
- For sauce:
- 1/4 cup spring onions, finely chopped
- 1 1/2 tbsps finely minced garlic ⓘ
- 1/2 tbsp finely minced ginger ⓘ
- 2 finely chopped green chillis ⓘ
- 1/2 tsp red chilli powder (preferably Kashmiri) ⓘ
- 2 tsps soya sauce ⓘ
- 1/2 tbsp chilli sauce
- 1/2 tsp Black paper
- 2 tsps vinegar ⓘ
- 2 tbsps tomato sauce ⓘ
- 1 tsp sugar
Instructions
- 1 Heat oil for deep frying in a heavy bottomed vessel.
- 2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables.
- Sprinkle little water to make a thick mixture.
- Add water little by little and use only as much water as required to form small balls.
- You should be able to make small balls as shown in the picture above.
- 3 Carefully place each ball into the hot oil.
- Do not crowd the vessel.
- Reduce flame and deep fry the vegetable balls until cooked.
- Increase the flame towards the end of the cooking process and fry until they turn golden brown.
- Remove onto absorbent paper and keep aside.
- 4 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds.
- Add the green chillis and ginger and stir fry on high for a few seconds.
- 5 Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.
- 6 Add the vegetable balls and stir fry for another 3 mts.
- They should retain their crunch.
- Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
- Mix well and cook for 2 mts.
- Add 3 to 4 tbsps of water and cook for 2 mts.
- 7 Toss on high flame for 1 to 2 mts.
- Turn off heat.
- Garnish with the chopped spring onion greens and/or coriander leaves.
- For Wet Vegetarian Manchurian (with gravy) follow the steps below.
- 1 Mix a tbsp of cornflour in a little water.
- Keep aside.
- 2 After following step 5 above, add 1 1/2 cups water and bring to a boil.
- Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
- 3 Add the cornflour water slowly and keep stirring until it takes a thick gravy like consistency.
- Cook for 1 to 2 mts.
- Turn off heat.
- 4 Add the balls to the gravy at the time of serving.
- Garnish with chopped spring onion greens and/or coriander leaves.
Nutrition & Diet Analysis (per serving)
702
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).