Go Back

Vegetable Manchurian

Prep Time30 mins
Cook Time45 mins
Course: Main Course
Cuisine: Indian
Servings: 2


For The Vegetable Balls:
3 cups finely chopped cabbage 1 -1/4 cups carrot , grated 1/2 cup chopped onions 2 tbsp cornflour 5 tbsp plain flour (maida) 3 to 4 clove of garlic (lehsun) , finely chopped 1 slit green chilli , finely chopped salt and freshly ground black pepper powder to taste oil for deep-frying

    For The Sauce:1 tbsp garlic (lehsun) , finely chopped 2 tsp finely chopped green chillies 2 tsp finely chopped ginger (adrak) 1 cup clear vegetable stock or water 1 tbsp soy sauce 1 tbsp cornflour mixed with 1 cup of water 2 pinches of sugar 2 tbsp oil salt to taste


      • For the vegetable balls
        Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chili, salt and pepper in a bowl. Mix well.
        Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.3.Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside.

      • For the sauce:
        Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chilies and ginger and stir fry over a high flame for a few seconds.
        Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.
        Just before serving, put the vegetable balls in the sauce and bring to a boil.Serve hot.