| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
serving
|
Ingredients
- For Manchurian Balls
- 1 cup Carrot – grated
- 1 cup Cabbage – grated
- 1/2 cup Capsicum – grated
- 1/2 cup Spring onions – chopped [reserve the green for garnish]
- 1/2 inch Ginger – grated
- 1/2 tsp Pepper powder
- 2 tbsps All purpose flour Maida /
- 2 tbsps Cornflour
- Salt – as needed
- Sauce For Making :
- 2 tbsps spring onion chopped
- 1/2 cup carrot diced
- 1/2 cup capsicum diced
- 1 tsp chopped ginger
- 1 tsp chopped garlic
- 2 chilies chopped green
- 1 tsp soy sauce
- 1 tsp vinegar
- 1 tbsp cornflour water dissolved in 2 tbsp
- 2 cups vegetable stock
- 1 tsp pepper powder
- 3/4 tsp sugar
- salt – as needed
Ingredients
|
|
Instructions
- Mix all ingredients under Manchurian balls and keep aside for 5 mins.
- Make even sized balls and deep fry them. For a healthier version you can shallow fry them in a Panniyaram Pan/ Appe Pan.
- Transfer the balls on a kitchen towel to absorb excess oil.
- Heat 2 tbsp of oil in a wok and fry ginger, garlic, onions, carrot and capsicum till golden.
- Now add vegetable stock, soy sauce and pepper powder, mix well and let it cook for 5 mins in low flame,
- Add cornflour paste to thicken the sauce till your desired consistency.
- Add vinegar, sugar and salt as per your taste and give a quick stir.
- Drop in the Manchurian balls and cook for another 5-6 mins in low flame.
- Garnish with spring onion greens and serve hot with fried rice or noodles.
Recipe Notes
Thanks for stopping by! If you like this recipe or the images, pls do drop in your feedback in comments below. You may also log in to my facebook page at Spoon Fork And Food
You can also find my recipe of Veg Manchurian at The Urban Spice
Love : Shaheen!
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