The first time I tried Vegetable Manchurian was in India as a little kid, and it left a lasting impression. This dish perfectly combines the best of Indian and Chinese cuisine – crispy, deep-fried veggie balls, loaded with a mix of chopped vegetables, all coated in a savoury, spicy-sweet sauce. It’s a great way to enjoy your veggies!
INGREDIENTS
For the Manchurian Balls
- 5 Cups Finely Chopped Cabbage
- 3 Large Grated Carrots
- 1 Finely Diced Onion
- 1/2 Cup Spring Onions (I used coriander as a substitute)
- 6 Tablespoons Flour
- 6 Tablespoons Cornstarch
- 6 Tablespoons Chilli Sauce
- 1 Tablespoon Salt
For the Sauce
- 6 Cloves Garlic
- 3 Sliced Green Chillies
- 1/2 Cup Red & Yellow Bell Peppers
- 1/2 Teaspoon Ground Black Pepper
- 2 Tablespoons Vinegar
- 3 Tablespoons Soy Sauce
- 6 Tablespoons Chilli Sauce
- 6 Tablespoons Tomato Sauce
- 1/2 Cup Water
- 1/2 Teaspoon Salt
- 1 Teaspoon Cornstarch mixed with 3 tablespoons of water
- Coriander for garnish
METHOD
- Mix together finely chopped cabbage, grated carrots, diced onions, and spring onions (or coriander).
- Add chilli sauce, flour, cornstarch, and salt to the veggie mixture. Combine until it forms a round ball. You may need extra flour and cornstarch if the mixture isn’t forming balls.
- Shape the mixture into small round balls (like meatballs) and refrigerate for an hour to firm up.
- Shallow fry the veggie balls until they turn golden on both sides.
- For the sauce, heat a pan and add chillies and garlic. Sauté with onions and peppers, then sprinkle with black ground pepper.
- Combine all the sauces and add them to the pan. Mix well, add water, and let the sauce simmer. Feel free to adjust the sauce as you prefer.
- Next, stir in the cornstarch mixture to thicken the sauce slightly.
- Add the Manchurian balls to the sauce and coat them thoroughly.
- Garnish with coriander and serve with fresh naan or roti.