Veg Manchurian Dry

Prep Time: 15min

Cook Time: 30min

Total Time: 55min

Yield: 2-3 Servings

Ingredients

For Veg Manchurian Balls

1 1/4 Cup Mixed Vegetables (Chopped Carrots, Chopped French Beans, Green Peas, Sweet Corn)

1/2 Cup Cabbage, chopped

1 Medium Sized Onion, chopped
1 Tspn Red Chilli Sauce

1/2 Tspn Black Pepper Powder

Salt to Taste

1/2 Tspn Gingergarlic Paste
2 Tblspn Cornflour or Cornstarch
2 Tblspn Maida/Refined Wheat Flour
Oil for Deep Fry

For Manchurian Sauce

1 Tblspn Oil
1 Green Chilli, finely chopped
1/2 Tblspn Soya Sauce
1/2 Tblspn Red Chilli Sauce
3/4 Tblspn Tomato Ketchup
1/2 Tspn Vinegar
1 Tspn Cornflour or Cornstarch
4 Tblspn Water
Salt to Taste
2 Tspn Garlic, finely minced
2 Tspn Ginger, finely minced
4 Tblspn Spring Onions, chopped
1 Tblspn Spring Onion Greens, chopped

Directions

For Veg Manchurian Balls

• Add all the chopped veggies, onion to a mixie jar & grind into a coarse paste (you can also add finely chopped or grated veggies in a bowl instead of coarse paste). 
• Transfer to a bowl & add all other ingredients except oil. Combine all the ingredients to form a dough like mixture.

• Take a small amount of mixture in your hand & make a round veggie ball. Make all the veggie balls this way & keep aside (yields 12 round veggie balls).
• Heat oil in a sauce pan/kadai on a medium flame & once oil is hot enough, carefully drop the prepared veggie balls into the oil & fry them in small batches for 5-6 minutes or until golden brown. 

• Manchurian balls should be crispy from outside & soft inside (manchurian balls should sizzle but it should not change colour right away).
• Keep turning the manchurian balls with a strainer ladle while frying otherwise they get discoloured. 
• Transfer them to a plate lined with paper towel to remove excess oil & keep aside.

For Manchurian Sauce

• In a small bowl; add cornflour, 1 tablespoon of water & mix well to form a smooth mixture. Keep aside.

• Heat oil in a pan & add chopped green chilli, minced garlic, minced ginger, chopped spring onion. Saute for 1-2 minutes or until spring onions soften.
• Add soya sauce, vinegar, tomato ketchup, red chilli sauce & saute for a second. 
• Add cornflour mixture, 3 tablespoons of water & mix everything well.

• Cook until sauce thickens & add fried veg manchurian balls. Toss for 1-2 minutes & turn off the flame.

• Finally garnish with spring onion greens & serve.