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Vegetable Manchurian
Bhavna
Print Recipe
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Ingredients
2
cups
Grated Cabbage
2
cups
Grated Carrots
1
Chopped Spring Onion
2
Chopped Green Chilies
3-4
Crushed Garlic Flakes
1
tsp
Crushed ginger Flakes
1
tsp
crushed peanut
(optional but gives very nice nuttier test)
2
tbsp
Corn Starch or Flour or as needed to get good binding
Oil for deep frying
1
tbsp
Soya Sauce
2
tbsp
tomato ketchup
1
tsp
chili Sauce
Salt to taste
1
tsp
Pepper Powder
1
tsp
Sugar
A pinch of ajinomoto
A pinch of roasted cumin powder
2
tbsp
oil
For garnishing:
Spring onion or chives or cilantro or chopped green chili.
Instructions
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, crushed peanut and spring onions.
Add water, salt, pepper powder, ajinomoto, cumin powder, sugar and soya sauce, tomato ketchup, chili 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 garnish with chopped coriander.