Vegetable Manchurian

Nutrition values are AI-estimated based on ingredients.

• 2-3 cups finely grated cabbage and carrots
• Salt to taste
• 1/2 to 3/4 cup maida (all-purpose flour)
• 1/4 to 1/2 cup cornflour (for balls)
• 1 tbsp ginger-garlic paste
• 1 tbsp finely chopped green chilies (for balls)
• 1 tbsp red chili powder
• 1/2 tsp freshly ground black pepper (for balls)
• 2-3 tbsp oil (for gravy base)
• Finely chopped garlic (for gravy base)
• Finely chopped ginger (for gravy base)
• Finely chopped green chilies (for gravy base)
• 1 cup chopped red onions
• 1 cup chopped green capsicum (bell peppers)
• 2-3 tbsp Schezwan chutney
• 2 tbsp red chili sauce
• 1-2 tbsp dark soy sauce
• 2-3 tbsp tomato ketchup
• 1 tbsp vinegar
• Cornflour slurry (cornflour mixed with water)
• Fresh chopped spring onion greens
• Black pepper to taste

1. 1Salt the grated cabbage and carrots, then let them rest for 10 minutes, and squeeze out the excess water by hand.
2. 2Add maida, cornflour, ginger-garlic paste, chopped green chilies, red chili powder, black pepper, and salt to the de-watered vegetables and thoroughly combine by hand to form a cohesive dough-like texture.
3. 3Roll small, uniform balls from the mixture.
4. 4Deep-fry the balls in hot oil in batches until they achieve a deep golden-brown color and crispy texture, then remove them with a spider strainer.
5. 5In a larger non-stick pan, heat a small amount of oil and stir-fry finely chopped garlic, ginger, and green chilies briefly.
6. 6Add chopped red onions and green capsicum, then toss and cook for a short period to retain some crunch.
7. 7Pour in Schezwan chutney, red chili sauce, dark soy sauce, tomato ketchup, and vinegar, then stir well and bring the sauce mixture to a simmer.
8. 8Add the cornflour slurry to the sauce and stir continuously until it thickens to a desired consistency.
9. 9Add the previously fried Manchurian balls to the thickened sauce and toss to ensure they are thoroughly coated.
10. 10Season the dish with additional salt and black pepper, then generously sprinkle with chopped spring onion greens.
11. 11Give the dish one last toss to mix everything.
12. 12Serve the finished Veg Manchurian hot directly from the cooking pan into a white, deep serving bowl.

These instructions are our analysis of the original video. Watch on YouTube →