Vegetable Manchurian

Preparation Time : 30 Minutes
Ingredients : 
  • 1 1/2 cup cabbage (Patta Gobi), finely chopped
  • 1/4 cup onion, chopped
  • 2/3 cup carrot, grated
  • 1 tsp corn flour
  • 2 garlic cloves, finely chopped
  • 2 1/2 tsp maida
  • 1/2 pc green chilly, finely chopped
  • salt, black pepper
  • oil
Gravy Ingredients :
  • 1/2 tsp garlic, finely chopped
  • 1 tsp green chillies, finely chopped
  •  1/2 tsp soy sauce
  • 1/2 cup water
  • 1 tsp ginger, finely chopped
  • 1/2 tsp corn flour mixed in 1 cup water
  • 1 tsp oil
  • 1 pinch sugar
  • salt
  • 1 pinch Ajinomoto
  •  1/2 tsp chilli sauce
  • 2 tsp tomato ketch up
  • 1 tsp vinegar
  • 1 tsp coriander leaves, finely chopped
Recipe :
  1.  Add cabbage, carrots, onions, maida, corn flour,garlic, green chillies, salt and pepper in a bowl and mix well. 
  2. Make small balls from the mixture. Do not add water while making the balls. Water coming from the vegetable is enough to make the balls. In case you find difficulty in making the balls, sprinkle some water to bind them.
  3. Heat oil in a pan. Deep fry the balls till golden brown. Remove on tissue paper.
Gravy Recipe :
  1. Heat oil in a pan and add garlic, green chillies, soy sauce, tomato sauce, chilli sauce and cook on high flame for few minutes.
  2. Now add corn flour paste to the pan and when its starts to boil add sugar, salt, Ajinomoto and coriander leaves.
  3. When it starts boiling, reduce the flame and cook for 2 minutes. 
  4. Now add the manchurian balls and cook again for 2-3 minutes.
  5. Decorate with cabbage and dry noodles. Serve hot.
Tips :
  • Do not cook manchurian balls in advance. Cook just before serving.

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I am an SEO expert by profession. That is one side of the coin. The other side is my enduring passion for cooking, particularly Indian cuisine in all its glorious splendour. I revel in traditional and more modernistic experimental cooking with an Indian slant. The permutations are endless. I could spend my whole life and still find something new in Indian cooking. I find time from my profession and a busy family life to try out dishes, dream up combos and share them with you. Food is one of the pleasures of life that can be enjoyed at any age and tastes change according to age so I tailor recipes to suit all preferences.