For the Vegetable Balls:Ingredients:
1 cup mixed vegetables (carrots, cabbage, capsicum, beans), finely chopped or grated
1/4 cup all-purpose flour
1/4 cup cornstarch
1 tablespoon ginger-garlic paste
2 tablespoons chopped coriander leaves
1 teaspoon soy sauce
1/2 teaspoon red chili powder
Salt to taste
Oil for frying
Instructions:
In a mixing bowl, combine the mixed vegetables, all-purpose flour, cornstarch, ginger-garlic paste, chopped coriander leaves, soy sauce, red chili powder, and salt. Thoroughly mix all the ingredients until they are well combined and form a cohesive dough-like consistency.
- Take the mixture and shape it into small balls or your preferred shapes.
. Once the oil is hot, carefully drop the vegetable balls into the oil and fry them until they turn golden brown and crispy. Remove them
In a deep pan or wok, heat oil over medium-high heat for frying. a slotted spoon and place them on a paper towel to absorb any excess oil. Set the vegetable balls aside.
For the Manchurian Sauce:
Ingredients:
2 tablespoons oil
1 tablespoon ginger-garlic paste
1 onion, finely chopped
1 capsicum (bell pepper), thinly sliced
2 tablespoons soy sauce
1 tablespoon tomato ketchup
1 tablespoon chili sauce
1 tablespoon vinegar
1 teaspoon sugar
1/2 teaspoon red chili powder (optional, for extra spice)
Salt to taste
1 cup water
1 tablespoon cornstarch mixed with 2 tablespoons water (cornstarch slurry)
Chopped spring onions for garnish
Instructions:
Heat oil in a pan or wok over medium heat, then add the ginger-garlic paste and sauté for a minute until the raw aroma dissipates.
Add the chopped onion and capsicum. Stir-fry for a few minutes until they are slightly tender but still crunchy.
Add soy sauce, tomato ketchup, chili sauce, vinegar, sugar, red chili powder (if desired), and salt.
Pour water into the mixture and bring it to a gentle simmer.
Stir the mixture well and cook for a minute to ensure all the flavors are combined.
the cornstarch slurry well and gradually pour it into the simmering sauce while stirring continuously. This will help thicken the sauce. Cook for a few minutes until the sauce thickens to your desired consistency.
Add the fried vegetable balls to the sauce and gently toss them until they are coated evenly.
Garnish with chopped spring onions.
Serve the Vegetable Manchurian hot as an appetizer or as a main course with fried rice or noodles. Enjoy the delicious Indo-Chinese flavors of Vegetable Manchurian!
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