Veg manchurian recipe | Crispy vegetable manchurian recipe

By Swasthi's Recipes · 30 min

Ingredients

Instructions

1. Bring the vegetables to room temperature. Soak the cabbage in lukewarm water for 3 to 4 minutes, then rinse, drain and finely chop. Air-dry to remove excess moisture.
2. Wash, peel and grate the carrot. Finely chop the beans, spring onions and bell peppers. Mince the ginger and garlic.
3. Mix the vegetables with the cornstarch, flour, ginger garlic paste, pepper and salt until they bind. Add breadcrumbs if you want extra crispness. Shape into lemon-sized balls; you should get about 12 to 14.
4. Heat oil in a deep pan. Test it by dropping in a little dough: it should rise without browning.
5. Slide the balls into the oil and fry on medium heat. Leave them undisturbed for 1 minute, then stir and fry until golden. Drain on kitchen paper.
6. Alternatively, bake the balls on a greased wire rack over a tray at 200°C for 20 to 23 minutes, turning them every 8 minutes.
7. For the sauce, heat oil in a pan and sauté the ginger and garlic for 1 minute. Add the spring onions and capsicum and sauté on high heat for 1 to 2 minutes without burning.
8. Lower the heat. Add the soy sauce, red chilli sauce, ketchup and red chilli paste. Stir in the cornstarch dissolved in water, then add the water.
9. Season with vinegar, salt, pepper and sugar to taste; it should be slightly sour, hot and sweet. Cook on medium heat, stirring, until thickened but not very thick. Switch off and let cool for 1 to 2 minutes.
10. Add the veg balls just before serving and garnish with spring onions.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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