Vegetable Manchurian

Tasty Indo-Chinese appetizer.

Ingredients:

For Manchurian balls -

Finely chopped vegetables (Cabbage, Carrot)-  2 Cups

All Purpose flour / Maida  - 2 Tbsps

Corn Flour  -  2 Tbsps

Rice Flour   -  ½ Tbsp

Ginger Garlic Paste - 1 Tbsp

Black Pepper Powder   -½ TSP

Red Chilli Powder  - 1/2 TSP

Salt   - To Taste

Oil  -Enough to deep fry the balls

For sauce:

Onions finely chopped  -¼ Cup

Scallions (Spring onions)  -  ¼  Cup

Finely minced garlic -  1 ½ tbsps.

Finely chopped green chilies-   2

Soya sauce - 2 Tsps

Chilli sauce (Hot Sauce) - ½ tbsp.

Vinegar  - 2 tsps

Tomato Sauce-  2 tbsps

Salt-  To Taste 

Finely chopped coriander leaves-  1 ½- 2 tbsps

Method: 

1.  Heat oil for deep frying in a heavy bottomed vessel.

2.  In a bowl, combine all-purpose flour, corn flour, rice flour, salt, ginger-garlic paste, pepper pwd, red chilli powder all the finely chopped vegetables. No need to add water, cabbage and carrot have water that should be enough to make dough. You should be able to make small balls .

3. Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Remove onto absorbent paper and keep a side.

                                  

4.  Heat oil in a another pan, add the chopped garlic and stir fry for a few seconds. Add the green chillis and stir fry on high for a few seconds.

5. Add the onions and stir fry on high for 2 mts.

                                                                  

6. Add the vegetable balls and stir fry for another 3 mts. They should retain their crunch. Reduce to medium heat and add the soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts. Sprinkle 2tsp water and cook for 2 mts.

7. Garnish with the chopped spring onion greens and/or coriander leaves.Turn off heat.