Crispy Veg Manchurian

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. In a large bowl, combine 1 grated carrot, 5 tbsp shredded cabbage, 2 tbsp chopped spring onion, 1/2 finely chopped onion, 1/2 tsp ginger garlic paste, 1 tsp chilli sauce and 1/2 tsp salt. Mix well.
2. Add 2 tbsp maida and 2 tbsp cornflour and mix well. Form a soft dough, adding a little maida if needed.
3. Shape the dough into small balls.
4. Deep fry the balls in hot oil on medium heat, stirring occasionally, until golden brown.
5. Drain the manchurian balls and set aside.
6. In a large wok, heat 2 tbsp oil and sauté 1 inch finely chopped ginger, 3 finely chopped garlic cloves, 1 slit chilli and 2 tbsp chopped spring onion.
7. Add 1/2 finely chopped onion and stir-fry on high heat.
8. Add 1/2 sliced capsicum and stir-fry until it shrinks slightly.
9. Add 2 tbsp vinegar, 2 tbsp soy sauce, 1 tsp chilli sauce, 2 tbsp tomato sauce, 1/2 tsp pepper powder and 1/4 tsp salt. Stir-fry until the sauces are well combined.
10. Add 1 1/4 cups water and bring to a boil on medium heat.
11. In a small bowl, mix 2 tsp cornflour with 1/4 cup water into a lump-free slurry. Pour it in and stir well.
12. Keep boiling until the gravy thickens and turns glossy.
13. Add the manchurian balls and 4 tbsp chopped spring onion (2 tbsp in the first portion, plus the remaining spring onion from the list) and mix well. Serve with fried rice.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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