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Vegetable Manchurian

 INGREDIENTS:

FOR MANCHURIAN BALLS:
  1. Cabbage 1/2 finely chopped
  2. Carrot 2 medium grated
  3. French Beans 12-15 finely chopped
  4. Ginger 1 inch grated
  5. Garlic 2 tbsp minced
  6. Green chilis 2-3 chopped
  7. Bread Slices 3-4 (trim the edges and tear them roughly)
  8. Coriander Leaves 2 tbsp chopped
  9. Black Pepper Powder 1 tsp
  10. Salt to taste
  11. All-purpose flour 3 tbsp
  12. Cornstarch 2 tbsp
  13. Baking powder 1/2 tsp
  14. Baking Soda 1/4 th tsp
  15. Oil for deep frying

FOR SAUCE MIXTURE:

  1. Water 1/2 cup
  2. Soy Sauce 1 tsp
  3. Sugar 1 tsp
  4. Vinegar 1 tsp
  5. Red chili Sauce 1 tsp
  6. Tomato sauce 1 tsp
FOR GRAVY:
  1. Onion 1 chopped
  2. Garlic 4 tbsp chopped
  3. Green chilis 2-3 chopped
  4. Black Pepper Powder 1/2 tsp
  5. Salt to taste
  6. Cornstarch 1 tbsp
  7. Sauce Mixture
  8. Coriander stems 1 tbsp chopped (for garnishing)
  9. Oil 2 tbsp

METHOD:

Serving Size: 4-5

In a bowl add cornstarch and water. Mix well and make a smooth lump free slurry. Keep aside.

In a large bowl add chopped vegetables along with all the seasoning.

Further add the cornstarch and all-purpose flour. Mix everything well.

Take a small portion of the mixture and roll it in your palm to make round veggie ball. Make all veggie balls with the rest of the mixture.

Heat oil in a pan and deep fry the balls in medium hot oil until light golden in color. Remove on an absorbent paper and let them cool down completely.

Once cooled deep fry the balls second time in hot oil on high flame until golden brown and crispy. Remove and keep aside.

Heat oil in a wok. Add garlic, onion, and green chilis. Sauté for 4-5 seconds. 

Add the sauce mixture, black pepper powder salt and water. Mix well and bring to a boil.

At this stage add cornstarch slurry to the sauce. Mix and cook until the sauce thickens and turns glossy. 

Add fried manchurian balls and chopped coriander leaves. Stir well to coat the manchurian balls with the sauce.

Transfer it into a serving dish. Garnish with chopped coriander stems and sesame seeds.

Serve hot with shrimp fried rice.






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