Veg Manchurian

Ingredients

For Manchurian Balls

1 cup Grated Cabbage
1 cup Grated Carrots
1 cup Minced French Beans
½ cup Minced Capsicum
½ cup Finely Chopped Spring Onions
½ cup Maida
2 tblsp Corn Flour
½ tblsp Minced Garlic
½ tblsp Soya Sauce
1 tsp Chilli Sauce
½ tblsp Vinegar
½ tsp White Pepper Powder
Salt to Taste
Oil for Frying

For Manchurian Sauce

2 tblsp Oil
½ cup Finely Chopped Spring Onions
1 tblsp Minced Garlic
1 tblsp Minced Ginger
1 tsp Minced Green Chilli
1 tsp White Pepper Powder
2 tblsp Soya Sauce
1 tblsp Chilli Sauce
1½ tblsp Vinegar
1 tblsp Corn Flour
Salt to Taste

For GarNICHE

Fresh Hara Dhania and Green Onions.

Method

Squeeze the cabbage and carrots to remove excess water and place it in a mixing bowl. Add all the other ingredients except oil and mix well. Heat oil in a kadhai or wok. Form bite size ball (Pakodas) from the Manchurian mixture and fry them on a medium heat until brown and crispy.

Take a wok, heat 1 tblsp oil. Add G/G/GC and saute for a minute. Add S/C/ sauces with vinegar and stir in Manchurian balls. Toss the balls to coat the sauce thoroughly. Sprinkle white pepper powder and adjust the taste with salt. Drizzle corn flour so that the sauce thickens and coats the Manchurian balls perfectly.

GarNICHE with Fresh Hara Dhania and Green Onions and serve.

Tips & Notes:

You can adjust your taste and method of making perfect Manchurian.