Vegetable Manchurian

Vegetable Manchurian

For Manchurian balls

Shredded cabbage- 1/4 cup

Shredded carrot- 1/4 cup

Grated paneer- 1/2 cup

Finely chopped Capsicum/ Bell pepper- 1/4 cup

Finely grated onion small- 1 no

Cornflour- 4 tbsp

Maida/ All purpose flour- 2 tbsp

Cooking soda- less than 1/4 tsp

Salt and pepper to taste

Oil to deep fry.

For the sauce

Minced onion- 3 tbsp

Minced green chili- 2 Nos

Minced garlic- 5 cloves

Minced ginger- 1 tsp

Red chili paste- 1 tsp

Black pepper powder- 1/4 tsp

Garlic powder- 1/4 tsp

Onion powder- 1/4 tsp

Soy sauce- 1 tbsp

Ajinomoto- 1 tsp

Cornflour- 1 tbsp

Sugar- 1/4 tsp

Salt to taste

Oil- 1 tbsp

Vegetable Manchurian Indo Chinese

Method

Combine shredded cabbage, shredded carrot, grated paneer, chopped Capsicum, grated onion, cornflour, maida, cooking soda, required salt and pepper. If required sprinkle little water and shape the vegetable mixture into equal sized balls. Heat oil in a pan to deep fry when hot add the prepared vegetable balls and fry until golden brown and crisp. Drain the veg balls on a paper towel and set aside.

Next heat 1 tbsp oil in a wok when hot add sugar and allow to caramelize. Add minced onion, garlic, green chili and ginger, fry for few seconds. Reduce the pan heat to medium add red chili paste, pepper powder, garlic powder, onion powder, soy sauce, ajinomoto and required salt. Saute for few seconds and add 1 cup water. Now mix cornflour with1/2 cup cold water. Increase the pan heat and add the cornflour mixture stirring continuously. Check the Manchurian sauce seasoning and add the prepared vegetable balls. Simmer gravy for two mins, turn off the heat and garnish the Vegetable Manchurian with greens of scallions.