Ingredients for Veg Manchurian Balls: 1 cup finely chopped mixed vegetables (carrots, cabbage, capsicum), 1/4 cup all-purpose flour (maida), 1/4 cup corn flour, 2 tablespoons finely chopped spring onions (white and green parts), 1 teaspoon finely chopped garlic, 1/2 teaspoon red chili sauce, 1 tablespoon chopped coriander leaves, 1 chopped green chilli, Salt to taste, Oil for deep frying
Ingredients for Manchurian Sauce: 2 tablespoons oil, 1 teaspoon finely chopped garlic, 1 teaspoon finely chopped ginger, 1 teaspoon chopped green chilli, 2 tablespoons finely chopped spring onions (white and green parts), 1/4 cup finely chopped capsicum, ¼ cup finely chopped cabbage, ¼ cup grated or finely chopped carrot, 2 tablespoons soy sauce, 1 tablespoon tomato ketchup, 2 tablespoon red chili sauce, 1 teaspoon vinegar, 1/2 teaspoon sugar (optional), Salt to taste, 1 tablespoon corn flour mixed with 1/4 cup water, 1 cup warm water to adjust the gravy’s consistency.
Instructions:
In a mixing bowl, combine the finely chopped mixed vegetables, all-purpose flour, corn flour, garlic, red chili sauce, chopped spring onions, coriander and salt. Mix well to form a sticky mixture.
Shape the mixture into small balls or dumplings. If the mixture is too dry, you can add a little water to bind it together.
Heat oil for deep frying in a wok or deep pan. Once the oil is hot, carefully drop the veg balls into the oil and fry them until they turn golden brown and crispy. Remove the fried balls using a slotted spoon and drain excess oil on a paper towel.
In a separate pan, heat 2 tablespoons of oil. Add chopped garlic, ginger and green chilli , and sauté for a minute until fragrant.
Add the chopped spring onions (white part) and capsicum. Stir-fry on high heat for 2-3 minutes until the vegetables are slightly tender yet crunchy. Then add chopped cabbage and carrot, and stir fry for 3-4 minutes.
In a small bowl, mix together soy sauce, tomato ketchup, red chili sauce, vinegar, sugar (optional), and salt. Add this sauce mixture to the pan and stir well.
Add the corn flour-water mixture to the pan and stir continuously until the sauce thickens and coats the vegetables evenly. Cook for a couple of minutes until the sauce is well combined and glossy.
Add the fried veg balls to the pan and gently toss them in the sauce.
Add 1 cup warm water to adjust the consistency and let it boil for about 5-6 minutes.
Garnish with chopped spring onions (green part) and chopped coriander, and give it a final mix.
Serve Hot Veg Manchurian with fried rice or noodles.
