Veg Manchurian - Indian Street Food Ingredients: 2 cups Grated Cabbage 2 cups Grated Carrots 1 Chopped Spring Onion 2 Chopped Green Chilies 3-4 Crushed Garlic Flakes 2 tbsp Corn Starch or Flour Oil for deep frying 1 tbsp Soya Sauce Salt to taste 1 tsp Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 tbsp oil Preparation of vegetarian manchurian : Mix grated cabbage and carrots and squeeze the water out from them. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it. Make small balls (like koftas) of the mixture . Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside. Now in a separate pan heat 2 tbsp oil. Sauté garlic, green chilies and spring onions. Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil. Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy. Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander. Type 2 Ingredients: For Veg Manchurian Balls 1 Cups - Finely Chopped Cabbage 1 Cups - Finely Chopped Carrot 1 Cup - Finely Chopped Beans 1/2 Cup - Finely Chopped Capsicum 1/2 Cup - Finely Chopped Spring Onions 1/2 Cup - Maida/Plain Flour 2 tbsp - Corn Flour 1/2 tbsp - Finely Chopped Garlic 1/2 tsp - Freshly Crushed Black Pepper 2 tbsp - Corn Flour To Taste - Salt 2-3 Tbsp - Water (if required) To Deep Fry - Oil For the Sauce (Gravy) 2 tbsp - Oil 1/2 Cup - Chopped Spring Onions 1 tbsp - Finely Chopped Garlic 1 tbsp - Finely Chopped Ginger 1 - Finely Chopped Green Chili 1 tsp - Pepper Powder 2 tbsp - Soya Sauce 2 tbsp - Chilli Tomato Sauce 1/2 tbsp - Vinegar [optional] 1 tbsp - Corn Flour 1 Cup - Water To Taste - Salt Vegetable-Manchurian-Gravy Method: For Veg Manchurian Balls Finely chop all the vegetables, garlic, ginger etc and keep aside. Make veg manchurian balls with all the ingredients listed 'For Veg Manchurian Balls' except oil and water and try to form balls, if you are think mixture is dry and not able to forms balls then add 1 tbsp water at a time. ~ I didn't added any water, so it's depends on how fresh is the vegetables you are using. Fry the balls immeditaly as the mixture will start leaving water. Vegetable-Manchurian-Gravy Heat oil in a pan or wok for deep frying and drop small lemon size balls (wet your hands if needed to form balls). Cook in medium flame with regular stirring until dark golden brown, drain on kitchen tissues and repeat same for rest of mixture. Vegetable-Manchurian-Gravy For Sauce In a pan or wok heat oil add ginger, garlic and saute until light golden brown, add spring or red onions and cook until light pink or soft. Vegetable-Manchurian-Gravy Add pepper powder, soya sauce, chilli-tomato sauce, vinegar,salt (if needed) and mix well. Dissovle corn flour with 1 cup water, add with sauce and mix well. Bring the sauce to boil, sauce will start to thicken add fried manchurian balls and simmer for a minute, garnish with chopped spring onion. Vegetable-Manchurian-Gravy Serve hot or warm with fried rice, noodles or plain steamed rice. Notes If needed add more maida to mixture to form balls. Fry manchurian balls in medium heat, if done in slow heat they will absorb more oil. Make the sauce to suit your taste either more thick or thin. Sauce becomes thick after it's cools down so add more water and heat if eating later. You can add 1 tsp aji-no-motto while frying onion if preferred. I used maggi chili tomato sauce so it's sweet by itself, if needed you can add 1/2 tsp sugar. You can also add other grated or minced vegetables like cauliflower, red cabbage, potato etc.

• published: 11 Oct 2014
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