You are here: Home >  Cuisine  >  Chinese Vegetarian  >  Chinese Vegetable  >  Vegetable Manchurian ( Chinese Recipe)

Vegetable Manchurian ( Chinese Recipe)

When you eat these deep fried vegetable balls in a soya-based sauce, do not let mundane things like the weighing scale bother you! just dig into these deep-fried delights and enjoy every bite!

Vegetable Manchurian ( Chinese Recipe)

This recipe has been viewed 120652 times



Vegetable Manchurian ( Chinese Recipe) recipe - How to make Vegetable Manchurian ( Chinese Recipe)

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
Show me for servings

Ingredients


For The Manchurian Balls
2 cups finely chopped cabbage
1 cup grated carrot
salt to taste
2 pinches freshly ground black pepper (kalimirch)
2 tbsp cornflour
4 tbsp plain flour (maida)
1 tsp finely chopped green chillies
1 tbsp finely chopped garlic (lehsun)
oil for deep-frying

For The Gravy
3 tbsp oil
2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
2 tbsp spring onion whites
2 tbsp finely chopped capsicum
1/4 cup cornflour
1 1/2 tbsp soy sauce
salt to taste
2 pinches sugar
2 tbsp chilli-garlic sauce

For The Garnish
1 tbsp finely chopped spring onion greens

Method
For the manchurian balls
    For the manchurian balls
  1. Combine the cabbage, carrots, salt, pepper, cornflour and plain flour in a bowl and mix well.
  2. Add the green chillies and garlic and mix well.
  3. Divide the mixture into 10 equal portions and shape each portion into a round ball (if you find it difficult to form balls, sprinkle a little water).
  4. Heat the oil in a kadhai and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides.
  5. Drain on absorbent paper and keep aside.

For the gravy
    For the gravy
  1. Combine the cornflour and 1/2 cup cold water in a deep bowl, mix well and keep aside.
  2. Heat the oil in a broad non-stick pan on a high flame till it smokes.
  3. Add the ginger, garlic, green chillies and sauté on a high flame for a few seconds.
  4. Add the spring onion whites and capsicum and sauté on a high flame for 1 minute.
  5. Add the cornflour-water mixture, 1 cup of water and soya sauce, mix well and cook on a high flame for 2 to 3 minutes.
  6. Add the salt, sugar and chili garlic sauce, mix well and cook on a high flame for 30 seconds.

How to proceed
    How to proceed
  1. Just before serving, add the manchurian balls to the hot gravy, mix gently and cook on a medium flame for 2 minutes.
  2. Serve immediately garnished with spring onion greens.

Handy tip:
    Handy tip:
  1. The gravy is best made just before serving or else it might thicken.
Vegetable Manchurian Video by Tarla Dalal

Reviews

Subscribe to Free Weekly Food Mailer