INGREDIENTS FOR MANCHURIAN BALLS
- 2 cups cabbage (finely chopped), squeeze the liquid out if needed
- 1 cup capsicum (finely chopped)
- 3-4 tbsp green onions (finely chopped)
- ½ cup carrots (finely chopped)
- 1 tsp ginger garlic paste
- ½ tsp Shilpa’s Masala Mill Special Garam Masala
- ¼ tsp black pepper powder
- 1 tsp Shilpas Masala Mill Kashmiri Chilli Powder
- 1 tsp salt
- ⅓ cup maida
- ⅓ cup cornflour
- ⅓ cup rice flour
- Pinch of baking powder
- 2 tbsp soya sauce
- 1 tbsp Schezwan sauce
- 1 tbsp vinegar
- Oil for frying
INSTRUCTIONS
- Mix together all the ingredients into a dough like texture.
- Add more flour if the dough is too wet.
- Grease hands with oil and quickly make small balls (around 10 gms each).
- Deep fry in medium heat until golden, stirring frequently.
Drain. Keep aside for use later.
INGREDIENTS FOR MANCHURIAN GRAVY
- 2 tbsp sesame oil
- 1-2 tbsp ginger garlic paste
- 1 tsp Shilpas Masala Mill Kashmiri Chilli Powder
- 3-4 tbsp chopped green onions (white part)
- 3 tbsp tomato paste
- 1 tbsp Schezwan chilli paste
- ½ tsp salt
- 1 tbsp soya sauce
- 1-2 green chillies, chopped
- 1 tbsp coriander stalks
- Coloured bell peppers, cubed
- Onion, cubed
- Cornflour slurry
- 2-4 cups water
- 1 tbsp vinegar
- 2-3 tbsp ketchup
- Spring onions for garnish
INSTRUCTIONS
- Heat oil in a wok.
- Add ginger garlic paste and white part of spring onion.
- Stir fry for 1-2 mins.
- Add Kashmiri Chilli Powder, tomato paste, Schezwan sauce, salt, black pepper, green chillies and coriander stalks.
- Fry for a minute.
- Add bell peppers and onions.
- Add soya sauce.
- Add green part of spring onion.
- Add water and simmer.
- Add Manchurian balls and simmer.
- Simmer for 1-2 minutes.
- Add cornflour slurry (as needed).
- Adjust ketchup, soya sauce and vinegar.
- Adjust seasoning.
- That’s it, your Veg Manchurian is ready.
- Serve hot with Burnt Garlic Fried Rice garnished with spring onions.
Serve with chilli vinegar, soya sauce and schezwan sauce.
SPICE LEVEL:🌶🌶
