Mixed Vegetable Manchurian Recipe
For the vegetable balls:
- 1 1/4 cups cabbage, chopped
- 1/4 cup French beans, finely cut
- 1/4 cup carrot, finely cut
- 1/4 cup capsicum, cut lengthwise
- 1/4 cup onion, chopped
- 1/4 cup all-purpose flour
- 1/4 cup corn flour
- 1/2 teaspoon pepper powder
- Salt, to taste
- Oil, for deep-frying
For the gravy:
- 2 green chillis, chopped
- 1 inch ginger, chopped
- 1/4 cup onion, chopped
- 8-10 cloves garlic, chopped
- 1 tablespoon soya sauce
- 1 1/2 tablespoons corn flour
- 1/6 cup cilantro, chopped
- 1 teaspoon vinegar or lemon juice (optional)
- 1 tablespoon oil
- salt to taste
Instructions: Vegetable Balls
- Cut vegetables as directed. In a mixing bowl, combine all of the ingredients for the vegetable balls (except for the oil). Mix well to form a medium-firm dough. Don't press too hard. If the dough becomes loose, add some more all-purpose flour (maida) and adjust the consistency. Prepare small, lemon-sized balls.
- Heat the oil in a pan (kadai) for deep-frying. When the oil becomes hot, drop the balls into the oil. Don't overcrowd them. Fry until the balls turn golden brown and crispy. It may take 5-6 minutes on medium-low heat. Transfer them to an absorbent paper towel. Repeat the process for all of the dough.
- Place the corn flour in a small bowl. Add some water and mix well. Let it be thin and flowing.
- Heat 1 tablespoon of oil in a deep pan (kadai).
- Throw in onion, chopped green chilli, garlic, and ginger.
- Saute until the onion becomes transparent.
- Add soya sauce. Let the contents boil for 30 seconds.
- Add in the fried balls.
- Pour the corn flour liquid to the kadai.
- Add vinegar or lemon juice (optional) and salt.
- Be careful adding salt because the soya sauce and Manchurian vegetable balls already contain salt. Let the heat be very low and mix thoroughly. Make sure that the vegetable balls are evenly coated with the gravy.
- Add some chopped coriander. Remove the pan from the stove, and mix once.
- Transfer the mixture to a serving bowl.
- Garnish with chopped coriander/cilantro.
Enjoy eating hot manchurian with tomato sauce.
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|Serving size: 4|
|Calories from Fat||90|
|% Daily Value *|
|Fat 10 g||15%|
|Saturated fat 2 g||10%|
|Unsaturated fat 1 g|
|Carbohydrates 14 g||5%|
|Sugar 1 g|
|Fiber 5 g||20%|
|Protein 3 g||6%|
|Cholesterol 2 mg||1%|
|Sodium 183 mg||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|