Vegetable Manchurian (Dry) Recipe

Ingredients

Ingredients for Manchurian

• 3 cups of finely minced cabbage

• 2 carrots, finely grated

• 1 onion, finely chopped

• 1 potato, boiled, peeled and mashed

• 1/4 cup of corn flour

• 1/4 cup of all-purpose flour

• 1/4 teaspoon of red chilli powder

• salt to taste

• oil for deep frying

Ingredients for Manchurian Sauce

• 3 to 4 spring onions, finely chopped with leaves

• 2 to 3 cloves of garlic, finely chopped

• an inch piece of ginger, grated

• 2 green chillies, finely chopped

• 1 tablespoon cornflour

• 1 cup water or vegetable stock

• 1 tablespoon soy sauce

• 1 tablespoon tomato ketchup

• 1 tablespoon vegetable/sunflower oil

• Salt to taste

Directions for Vegetable Manchurian (Dry) Recipe

1. To begin making the Vegetable Manchurian (Dry) recipe, we will first make the Manchurian balls.

2. Combine all the ingredients for the Manchurian, add just a little water if required and shape them into lemon sized balls.

3. Divide the mixture into 15 - 20 balls of bite size or a little bigger.

4. Preheat the Kuzhi Paniyaram pan; add a teaspoon of oil into each cavity of the pan; add the Manchurian balls and pan fry them until browned and cooked from all sides. You can optionally drizzle more oil if you like it crisper.

5. Proceed the same way with the remaining Manchurian Balls and keep them aside. 

6. To begin making the Manchurian Sauce, mix the cornflour with 1/4 cup of water or vegetable stock. Stir in the soy sauce, ketchup and salt. 

7. Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir-fry for a few seconds. 

8. Add the corn flour mixture to the above and cook for a few minutes until the sauce is thick and creamy. Turn off heat. 

9. Just before serving, put the fried Vegetable Manchurian in the sauce and stir-fry on high heat for few minutes. Garnish with spring onion leaves and serve hot.