Veg Manchurian
Veg Manchurian is a popular Indo-Chinese dish made by frying vegetable balls and tossing them in a spicy, tangy sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Cabbage (finely chopped) | 200 | Grams |
| Carrot (grated) | 100 | Grams |
| Green Bell Pepper (finely chopped) | 1 | Count |
| Green Beans (finely chopped) | 50 | Grams |
| All-purpose Flour | 100 | Grams |
| Cornstarch | 50 | Grams |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (finely chopped) | 2 | Count |
| Soy Sauce | 3 | Tbsp |
| Tomato Ketchup | 2 | Tbsp |
| Vinegar | 1 | Tbsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Water | 200 | Milliliters |
| Oil (for deep frying) | 500 | Milliliters |
| Spring Onion (finely chopped) | 2 | Bunch |
Instructions
- In a large bowl, combine cabbage, carrot, green bell pepper, green beans, all-purpose flour, cornstarch, ginger, garlic, green chili, and salt. Mix well to form a dough-like consistency.
- Shape the mixture into small balls, approximately the size of a walnut.
- Heat oil in a deep frying pan over medium heat. Fry the vegetable balls until golden brown and crispy. Remove and drain on paper towels.
- In a separate pan, heat 2 tablespoons of oil. Add minced garlic and sauté until golden.
- Add soy sauce, tomato ketchup, vinegar, black pepper, and water. Stir well and bring to a boil.
- Add the fried vegetable balls to the sauce and toss to coat evenly.
- Garnish with chopped spring onions and serve hot.
Kitchen equipment
Deep Frying PanGrater