VEG MANCHURIAN

Veg Manchurian is a very popular Indo- Chinese starter dish .You can make them dry or with gravy. On occasion I make this dry when enjoyed with noodles , fried rice, etc. The recipe does not need much lengthy process or preperations only it consumes time for cutting/shredding the veggies.Deep fried vegetable balls tossed in soy and chilli sauce.

 INGREDIENTS:

 FOR VEG MANCHURIAN BALLS:

1/3 Cup Maida [All-purpose Flour]

2 Tbsp Cornflour[Corn Starch]

¾ Cup Shredded Carrot [Gajar]

¾Cup Shredded Cabbage

3.4 Cup Shredded Cauliflower

½ Cup Finely Chopped Capsicum

1 Finely Chopped Green Chilli [Hari Mirch]

5-6 Cloves of garlic

½ Inch Ginger

½ Tsp Pepper Powder

1 Pinch Ajinomoto (MSG),[ optional]

1 Tsp + for deep frying Cooking Oil

Salt

FOR GRAVY:

2 Tsp Crushed Ginger

2 Green Chillies [Hari Mirch], slit and cut into halves

1 Tbsp Minced Garlic [Lasoon]

2 Tbsp Finely Chopped Spring Onion

1 Tbsp Cooking Oil

2 Tbsp Soy Sauce

½ Tbsp. Chilli Sauce

2 Tbsp Tomato Ketchup

1 Tsp Pepper Powder

2 Tbsp Cornflour [Corn Starch]

1 cup + 2 cup Water

METHOD:

FOR MANCHURIAN BALLS:

STEP 1 - Take a bowl, add garlic-ginger paste ,shredded carrot, shredded cabbage, chopped green chilli, 1 tsp oil, pepper powder, a pinch of ajinomoto (MSG), maida , cornflour and salt.

STEP 2 - Mix all ingredients properly. Prepare small round shaped balls from the mix. Do not add water in the mix for making balls as water from vegetables will be sufficient to bind them. In case mix is not binding properly and small balls cannot be made, add some water in the mixture.

STEP 3 - Heat oil in a kadai [pan]. Deep fry prepared balls on medium flame until they turn golden brown. Drain excess oil and transfer them to plate [spread kitchen paper napkin on the plate to absorb excess oil].

FOR GRAVY:

STEP 1 - Dissolve 2 tbsp cornflour in a 1 cup normal water.

STEP 2 - Heat 1 tbsp oil in a pan. Add minced ginger, minced garlic, chopped geen chilli and chopped spring onion. Saute for a minute. Add soy sauce ,chilli sauce and tomato ketchup; sauté  for a minute.

STEP 3 - Pour 2 cups water, pepper powder and salt. Bring mixture to boil over medium flame. When it starts boiling let it boil for a minute.

STEP 4 - Add dissolved cornflour in a pan. Mix all gravy ingredients properly. Cook it on low flame for 1-2 minute.

STEP 5 - Add deep fried balls and cook for 3 minutes over medium flame.

STEP 6 – Turn off flame and garnish it with chopped spring onion.

                         Serve hot and spicy Veg  Manchurian with Chinese Fried Rise or Veg Noodles.

NOTE:Do not add water in the vegetables mix while making balls as water from vegetables will be enough to bind them. In case mix does not bind properly and small balls cannot be made, add some water in the mixture.

Initially keep gravy thin and little watery otherwise it may become very thick when cooked completely.

Cook Manchurian balls just before serving. Do not cook them in advance otherwise they will turn soggy.

This recipe uses Ajinomoto (MSG) to get an authentic Chinese taste. However, you can avoid it if its not available or you are not comfortable using it because I didn’t used it and no change in taste.