Vegetable Manchurian Balls Recipe - Indo Chinese Dish

Name: Vegetable Manchurian Balls Recipe - Indo Chinese Dish
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: Chinese
Ingredients: 3 cup Cabbage (3 cups Cabbage (Patta Gobi/ Muttaikose) finely minced); 1 piece Carrot (1 Carrots (Gajjar) finely grated); 1 piece Green Bell Pepper (1 Green Bell Pepper (Capsicum) finely chopped); 1 piece Yellow Onion (1 Onion finely chopped); 2 pieces White Potatoes (2 Potatoes (Aloo) boiled, peeled and mashed); ¼ cup Corn Flour (1/4 cup Corn flour + 1 tablespoon Corn flour); ¼ tsp Black Pepper (1/4 teaspoon Black pepper powder); 0 pieces Table Salt (Salt to taste + Salt to taste); 0 tbsp Extra Virgin Olive Oil (Extra Virgin Olive Oil for pan frying + 1 tablespoon Extra Virgin Olive Oil); 3 cloves Garlic (3 cloves Garlic finely chopped); 1 piece Ginger (1 inch Ginger grated); ¼ cup Scallion (1/4 cup Spring Onion (Bulb & Greens) finely chopped with leaves); 2 pieces Green Chili (2 Green Chillies finely chopped); 1 cup Vegetable Stock (1 cup Vegetable stock or water); 1 tsp Soy Sauce (1 teaspoon Soy sauce); 1 tbsp Ketchup (1 tablespoon Tomato Ketchup)

Vegetable Manchurian Balls Recipe - Indo Chinese Dish - Indian Chinese Recipes (Chinese)

60 minChinese

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Ingredients

For 6 servings

Cabbage3 cup · 3 cups Cabbage (Patta Gobi/ Muttaikose) finely minced
Carrot1 piece · 1 Carrots (Gajjar) finely grated
Green Bell Pepper1 piece · 1 Green Bell Pepper (Capsicum) finely chopped
Yellow Onion1 piece · 1 Onion finely chopped
White Potatoes2 pieces · 2 Potatoes (Aloo) boiled, peeled and mashed
Corn Flour¼ cup · 1/4 cup Corn flour + 1 tablespoon Corn flour
Black Pepper¼ tsp · 1/4 teaspoon Black pepper powder
Table Salt0 pieces · Salt to taste + Salt to taste
Extra Virgin Olive Oil0 tbsp · Extra Virgin Olive Oil for pan frying + 1 tablespoon Extra Virgin Olive Oil
Garlic3 cloves · 3 cloves Garlic finely chopped
Ginger1 piece · 1 inch Ginger grated
Scallion¼ cup · 1/4 cup Spring Onion (Bulb & Greens) finely chopped with leaves
Green Chili2 pieces · 2 Green Chillies finely chopped
Vegetable Stock1 cup · 1 cup Vegetable stock or water
Soy Sauce1 tsp · 1 teaspoon Soy sauce
Ketchup1 tbsp · 1 tablespoon Tomato Ketchup

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Steps

1To begin making the Vegetable Manchurian (Dry) recipe, we will first make the Manchurian balls.
2Combine all the ingredients for the Manchurian, add just a little water if required and shape them into lemon sized balls.
3Divide the mixture into 15 - 20 balls of bite size or a little bigger.
4Preheat the Kuzhi Paniyaram pan; add a teaspoon of Figaro Pure Olive Oil into each cavity of the pan; add the Manchurian balls and pan fry them until browned and cooked from all sides. You can optionally drizzle more oil if you like it crisper.
5Proceed the same way with the remaining Manchurian Balls and keep them aside.
6To begin making the Manchurian Sauce, mix the cornflour with 1/4 cup of water or vegetable stock. Stir in the soy sauce, ketchup and salt.
7Heat Figaro Pure Olive Oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir-fry for a few seconds.
8Add the corn flour mixture to the above and cook for a few minutes until the sauce is thick and creamy. Turn off heat.
9Just before serving, put the fried Vegetable Manchurian in the sauce and stir-fry on high heat for few minutes. Garnish with spring onion leaves and serve hot.