Vegetable manchurian is one of the most popular indo-chinese dish. Its deep fried vegetable balls in spicy and tangy sauce based gravy. It can be served with rice/roti/noodles as an appetizer, evening snacks or main dish. You can make vegetable manchurian without gravy.
Ingredients :
For Manchurian balls ~
Vegetables - 2 cups, finely chopped capsicum, carrot, cabbage, beans
Peas - 1/2 cup
Maida - 2 tbsp
Cornflour - 2 tbsp
Rice flour - 1/2 tbsp
Green chilli paste - 1 tsp
Ginger-garlic paste - 1 tbsp
Black paper powder - 1/2 tsp
Salt to taste
Warm water - 1/2 cup (as needed)
Oil for deep frying
For gravy ~
Onion - 4 , chopped diced
Capsicum - 1 big, chopped diced
Garlic - 5-6 cloves, finely chopped
Ginger - 1/2 tbsp, finely chopped
Soy sauce - 2 tbsp
Chilli sauce - 1 tbsp
Tomato ketchup - 2 tbsp
Pepper powder - 1 tsp
Corn flour - 2 tbsp
Warm water - 1 cup
Salt to taste
Ajinamoto - 1/2 tsp
Method :
In a bowl combine maida, cornflour, rice flour, all the finely chopped vegetable, peas, green chilli paste, ginger-garlic paste, black pepper powder, salt. Mix all the ingredients ad water little by little as required form small balls. You should be able to make small ball as shown in the picture below.
Heat oil in a heavy bottomed vessel , carefully place the ball into the hot oil. Reduce flame and deep fry the vegetable balls till cooked. Remove onto absorbent paper and keep aside.
Heat oil in a large wok, once the oil is piping hot then add the chopped garlic, green chilli and finely ginger, fry for few seconds then add diced onion and capsicum, fry for 2-3 minutes.
Now add all the sauces mix well. In a mixing bowl add corn flour and water, add it in the pan. Cook for a couple of minutes or until the sauce start to thicken, stirring continuously.
Finally add fried vegetable balls, mix well with spicy sauce. Serve hot........
Sending this to Guru's "Vegan Special'13", Recipe junction's "Spotlight: Raksha Bandhan", Cooking 4 all season's "Side Dish Mela", Motion and Emotion's "Party", Cutchi Kitchen's "100th Post Giveaway"
Ingredients :
For Manchurian balls ~
Vegetables - 2 cups, finely chopped capsicum, carrot, cabbage, beans
Peas - 1/2 cup
Maida - 2 tbsp
Cornflour - 2 tbsp
Rice flour - 1/2 tbsp
Green chilli paste - 1 tsp
Ginger-garlic paste - 1 tbsp
Black paper powder - 1/2 tsp
Salt to taste
Warm water - 1/2 cup (as needed)
Oil for deep frying
For gravy ~
Onion - 4 , chopped diced
Capsicum - 1 big, chopped diced
Garlic - 5-6 cloves, finely chopped
Ginger - 1/2 tbsp, finely chopped
Soy sauce - 2 tbsp
Chilli sauce - 1 tbsp
Tomato ketchup - 2 tbsp
Pepper powder - 1 tsp
Corn flour - 2 tbsp
Warm water - 1 cup
Salt to taste
Ajinamoto - 1/2 tsp
Method :
In a bowl combine maida, cornflour, rice flour, all the finely chopped vegetable, peas, green chilli paste, ginger-garlic paste, black pepper powder, salt. Mix all the ingredients ad water little by little as required form small balls. You should be able to make small ball as shown in the picture below.
Heat oil in a heavy bottomed vessel , carefully place the ball into the hot oil. Reduce flame and deep fry the vegetable balls till cooked. Remove onto absorbent paper and keep aside.
Heat oil in a large wok, once the oil is piping hot then add the chopped garlic, green chilli and finely ginger, fry for few seconds then add diced onion and capsicum, fry for 2-3 minutes.
Now add all the sauces mix well. In a mixing bowl add corn flour and water, add it in the pan. Cook for a couple of minutes or until the sauce start to thicken, stirring continuously.
Finally add fried vegetable balls, mix well with spicy sauce. Serve hot........
Sending this to Guru's "Vegan Special'13", Recipe junction's "Spotlight: Raksha Bandhan", Cooking 4 all season's "Side Dish Mela", Motion and Emotion's "Party", Cutchi Kitchen's "100th Post Giveaway"
