Dry Vegetable Manchurian Recipe

How to make Dry Vegetable Manchurian

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

• Cabbage grated1 medium

• Cauliflower grated1/4 small

• Carrot grated1 medium

• Green chillies finely chopped3

• Garlic finely chopped15 cloves

• Ginger finely chopped1 1/2 inch pieces

• Salt to taste

• Refined flour (maida) 1/4 cup

• Dark soy sauce 4 teaspoons

• Oil 1 tablespo

• Celery chopped2 inch stalk

• Cornflour/ corn starch 1 teaspoon

• Vegetable stock 1 cup

• Black pepper powder 1/2 teaspoon

• Vinegar 1 teaspoon

• Sugar 1/2 teaspoon

• Spring onion greens finely chopped2 stalks

• Method

  Step 1

  Heat sufficient oil in a kadai. Mix together cabbage, carrot, cauliflower, ⅓ of the green chillies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 tsps soy sauce well.

  Step 2

  Shape into small balls, roll in cornflour and deep fry till golden and crisp.

  Step 3

  Meanwhile heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and sauté.

  Step 4

  Dissolve cornflour in 2 tbsps water. Add vegetable stock to the pan and simmer for 1-2 minutes.

  Step 5

  Add cornflour mixture, pepper powder, vinegar and sugar and mix well.

  Step 6

  Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat.

  Step 7

  Add half the spring onion greens and mix.

  Step 8

  Transfer into a serving dish and serve hot garnished with remaining spring onion greens.