Name: Veg Manchurian recipe by Alka Jena at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup cabbage finely chopped; 1/2 cup carrot grated; 1/2 cup onion chopped; 2 tbsp Corn flour; 4 tbsp All Purpose flour/ Maida; 1 tbsp garlic finely chopped; 2 tsp green chillies finely chopped; 1/2 tsp pepper powder; Salt to taste; Oil for deep frying; For the Gravy:; 1 tbsp garlic finely chopped; 2 tsp green chillies finely chopped; 2 tsp ginger finely chopped; 1 cup vegetable stock or clear water; 1 tbsp soy sauce; 1 tbsp cornflour mixed with 1 cup of water; 2 tsp sugar; 2 tbsp oil; Salt to taste; Spring onion for garnishing

ABOUT Veg Manchurian RECIPE

This is one of the most sought after fusion Indo-Chinese cuisine. The credit for this goes to the chinese immigrants who have diluted the chinese flavour to suit the Indian taste buds.This simple Veg Manchurian Recipe is quite easy to make with the available vegetables at home with your own twist to suit your taste buds.

Ingredients Serving: 4

1 cup cabbage finely chopped
1/2 cup carrot grated
1/2 cup onion chopped
2 tbsp Corn flour
4 tbsp All Purpose flour/ Maida
1 tbsp garlic finely chopped
2 tsp green chillies finely chopped
1/2 tsp pepper powder
Salt to taste
Oil for deep frying
For the Gravy:
1 tbsp garlic finely chopped
2 tsp green chillies finely chopped
2 tsp ginger finely chopped
1 cup vegetable stock or clear water
1 tbsp soy sauce
1 tbsp cornflour mixed with 1 cup of water
2 tsp sugar
2 tbsp oil
Salt to taste
Spring onion for garnishing

Instructions

For the vegetable balls:
Combine the cabbage, carrots, onions, corn flour, plain flour, garlic, green chilli, salt in a bowl and mix well using your hands. Shape spoonfuls of the mixture into small balls.
Deep fry a few balls at a time in hot oil until they turn golden brown in colour. Drain on absorbent paper and keep them aside.
For the gravy:
Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.
Just before serving, put the vegetable balls in the sauce and bring it to a boil.
Serve hot with a garnish of spring onions and fried rice on the side.

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