- Yield: 4
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Mix Vegetable Manchurian
A popular indo Chinese recipe accompanied by any fried rice or noodle of choice. Deep fried mixed veggie balls soaked in ginger garlic flavoured, soya sauce based gravy.
- Manchurian Balls
- Cabbage - 1 cup ( grated)
- Cauliflower - 1/4 cup ( grated)
- Carrot - 1/4 cup ( grated)
- French Beans - 1/4 cup ( very finely chopped )
- Sweet Corn - 1/4 cup bo(iled and blanched)
- Green chili - 1 finely chopped
- Garlic - 2 tsp grated
- Black pepper powder - 1/4 tsp
- salt - 1/4 tsp
- Plain flour - 4 tbsp
- Corn flour - 3 tbsp
- Oil - For deep frying
- For Manchurian gravy
- Onion - 1 sliced
- Garlic - 2 tsp ( finely chopped)
- Ginger - 2 tsp ( finely chopped)
- Green Chili - 2 ( slit)
- Soya sauce - 2 tsp
- Red chili sauce - 2 tsp
- Schezwan sauce - 2 tsp
- Tomato Ketchup - 1 tsp
- Black pepper Powder - 1/4 tsp
- Veg stock cube or veg stock - 1 cube / 1/2 cup stock
- Corn flour - 1 tsp ( dissolved in 1/4 cup water)
- Vinegar - 1/4 tsp
- Oil - 3 tsp
Mix all the veggies in a bowl and drain out the excess moisture squeezing them tightly between palms. Keep the juice that is drained out of the veggies. It can be used as a stock for the gravy.
Add rest of the ingredients salt, pepper, green chilies, garlic, corn flour and plain flour to the veggies.
Make small sized balls. If the mixture isn’t firm enough to shape into balls, you may adjust adding plain flour and corn flour.
Heat oil in a deep frying pan.
Deep fry the veggie balls in hot oil until they are half done and a thin crust is formed.
Drain them on a kitchen towel.
After a while heat the oil again and deep fry them until they change color and are crunchy. (Double frying enhances the texture and adds a crunchy layer to the Manchurian balls).
For the gravy
In a wok add 3 tsp oil. Add onion, ginger, garlic, green chili and sauté for a minute.
Add all the sauces and pepper powder and sauté.
Add the stock (kept aside from the veggies ) along with the veg stock cube dissolved in 1/2 cup water.
Bring it to a boil for a minute.
Add the corn flour dissolved in water. Let the gravy thicken as per the desired consistency.
Adjust the seasoning , but go easy on the salt since the stock cubes and sauces already have salt.
Add the fried Manchurian balls and mix well.
Garnish with spring onions and ginger juliennes and serve hot.