How to make Vegetarian Manchurian

Ingredients:

1.        2 cups finely chopped capsicum, cabbage, carrot, beans and spring onion whites (packed cups)

2.        2 tbsps. Maida/all-purpose flour

3.       2 tbsps. Corn flour

4.       1/2 tbsp rice flour

5.       1 tbsp ginger-garlic-green chilli paste

6.       1/4 tsps. soy sauce

7.       1/2 tsps. black pepper powder

8.       Warm water as required (less than 1/2 cup is needed)

9.       Salt as taste

1.   Oil for deep frying

For sauce:

1.       1/4 cup spring onions, finely chopped

2.       1 1/2 tbsps finely minced garlic

3.       1/2 tbsp finely minced ginger

4.       2 finely chopped green chillis

5.       1/2 tsp red chilli powder (preferably Kashmiri)

6.       2 tsps soya sauce

7.       1/2 tbsp chilli sauce

8.       2 tsps vinegar

9.       2 tbsps tomato sauce

1.   1 tsp brown sugar

1.   salt as required

1.   1 tbsp sesame oil

1.   1 1/2 – 2 tbsps. finely chopped coriander leaves OR spring onion greens.

Method to prepare:

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

2.        In a bowl, combine Maida, corn flour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required forming small balls. You should be able to make small balls as shown in the picture above.

3.        Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.

4.        Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillies and ginger and stir fry on high for a few seconds.

5.        Add the whites of spring onions and stir fry on high for 2 mints, constantly tossing them.

6.        Add the vegetable balls and stir fry for another 3 mts. They should retain their crunch. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts. Add 3-4 tbsps. of water and cook for 2 mts.

7.        Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves.

            

For Wet Vegetarian Manchurian (with gravy) follow the steps below.

1.        Mix a tbsp of corn flour in a little water. Keep aside.

2.        After following step 5 above, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.

3.        Add the corn flour water slowly and keep stirring till it takes thick gravy like consistency. Cook for 1-2 mts. turn off heat.

4.        Add the balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves.