Veg Manchurian
Vegetable Manchurian was a great combo with Egg Fried Rice.We normally make Cauliflower Manchurian as a side dish for Fried Rice.This dish ends up being a clean up dish as you can add all your veggies that you might have left overs and tastes great.
Yield
4 servingsPrep
25 minCook
20 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| To make the manchurian | |||
| 1 | cup |
mixed vegetables
cabbage, beans, carrot, bell peppers |
|
| ½ | cup |
noodles
boiled, optional |
|
| 2 | teaspoons |
all-purpose flour
maida |
|
| 1 | tablespoon |
cornstarch
cour flour |
|
| 3 | each |
green chili peppers
|
*
|
| ½ | teaspoon |
red chilis, dried
powder |
* |
| 4 | cloves |
garlic
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| To make the sauce | |||
| 1 ½ | tablespoons |
soy sauce, tamari
|
|
| 1 | teaspoon |
vinegar
|
|
| 2 | each |
green chili peppers
|
*
|
| 2 | cups |
water
|
|
| 1 | tablespoon |
cornstarch
corn flour |
|
| ½ | tablespoon |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
| 4 | cloves |
garlic
|
|
| 1 | cup |
mixed vegetables
onion, carrot, bell pepper (finely chopped) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| To make the manchurian | |||
| 237 | ml |
mixed vegetables
cabbage, beans, carrot, bell peppers |
|
| 118 | ml |
noodles
boiled, optional |
|
| 1E+1 | ml |
all-purpose flour
maida |
|
| 15 | ml |
cornstarch
cour flour |
|
| 3 | each |
green chili peppers
|
*
|
| 2.5 | ml |
red chilis, dried
powder |
* |
| 4 | cloves |
garlic
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
vegetable oil
for deep frying |
*
|
| To make the sauce | |||
| 23 | ml |
soy sauce, tamari
|
|
| 5 | ml |
vinegar
|
|
| 2 | each |
green chili peppers
|
*
|
| 473 | ml |
water
|
|
| 15 | ml |
cornstarch
corn flour |
|
| 7.5 | ml |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
| 4 | cloves |
garlic
|
|
| 237 | ml |
mixed vegetables
onion, carrot, bell pepper (finely chopped) |
|
Directions
For Manchurian:
Mix grated cabbage and carrots and squeeze the water out from them.
Now in a bowl take the squeezed cabbage and carrots, capsicum, noddles and mix 1 tablespoon. corn starch and add few chopped chilies, garlic, black pepper and little salt to it.
Make small balls (like koftas) of the mixture .
Heat the oil in a kadhai / wok and deep fry the balls until golden brown, drain and keep aside.
For the sauce:
Heat a non stick pan with 1 teaspoon oil, Add the finely chopped onions from the spring onions, then add finely chopped garlic, Grren chilli and Sauté until the onion turn colour. Now add rest of the vegetables and sauté again for 1minute.
Next add 2cup of water and bring a boil. Add soya sauce. Followed by vinegar, black pepper and salt.
In a small bowl mix the corn flour with little water to form a lump less batter. Once paste is fried, add this to sauce. Fry on high flame so that the sauce thickens. Just make sure it doesn't become too thick.
Add fried vegetable balls to the sauce. along the green onions stocks. simmer for 1 min.
If you don't want the manchurian to be soggy, add just before serving.
