Indo Chinese Vegetable Manchurian… oh yes as I write my mouth is watering. Deep fried veg balls in hot and sour Chinese sauce. Who doesn’t like it?
Whenever we go out for indo-chinese food, dear husband always order veg Manchurian with fried rice or noodles. So I thought of giving a try at home. I have tried many recipes and I found this is the best ways of making as per my opinion.
Most difficult part of this recipe is making and frying the balls. If you do not follow the recipe carefully, it might breaks while frying or balls will absorb too much oil while frying.
To avoid these fails, you have to work quickly as possible as you can. As you know that vegetables leave their water as you add salt to it. So we are squeezing water from it first. And then add some flour, salt n pepper. And start shaping the balls quickly. You have to keep shaping balls and frying both at the same time. If you have someone to help you out then it will be perfect. Do not let the veggie mixture seat too long.
If your balls have more water part then they will absorb too much oil while frying and you will not get firm muchurian balls. And flour is added for two purposes; one is to bind them and second is they absorb the water from veggies. And that’s how balls will not break into oil while frying.
So let’s start with step by step recipe –
- Cabbage – 5 cups, roughly chopped in big chunks
- Carrot – 1 medium, roughly chopped
- Spring onion – 3, chopped roughly
- Green pepper (capsicum) – 1 medium, chopped roughly
- All purpose flour – ¼ cup
- Corn flour (corn starch) – ¼ cup
- Salt – to taste
- Black pepper powder – 1 teaspoon or to taste
- Oil – for deep fry Manchurian balls
- Oil – 2 tablespoons
- Ginger – 1 inch piece, finely chopped
- Garlic – 5 cloves, chopped finely
- Celery – 2 inch piece, chopped finely (optional)
- Green chilies – 4-5, chopped finely
- Say sauce – 2 tablespoons or to taste
- Sugar – 1 teaspoon
- Vegetable stock/water – 2 ½ cups
- Corn flour (Corn starch) – 3 tablespoons
- Water – ½ cup
- Vinegar – 1 tablespoon
- Green onion – 1, chopped finely, greens only
- Salt – to taste
- Take cabbage, green onion, carrot and capsicum in a food processor.
- Chop them very very finely. if you do not have food processor then you can chop or grate them finely.
- Take chopped veggie mixture into muslin cloth (I use man’s handkerchief.)
- And squeeze out all the water. Use you all energy and squeeze out properly to make firm Manchurian balls.
- Take them in a large bowl. Add salt, pepper, all purpose flour and corn flour.
- Mix well.
- Make small balls. Press it tightly and then shape into ball. You have to work quickly because as you do slowly more water will come out from veggies and you will not be able to form firm balls. So do frying and shaping both at a time.
- While you mixing ingredients for balls heat the oil for deep frying on medium heat. Once oil is hot deep fry them till golden brown from both sides. Keep shaping into balls while 1st batch is frying.
- Remove them on paper towel lined dish.
- Make paste by mixing corn flour and water. Keep aside.
- Heat the oil in pan for sauce. Once hot add ginger, garlic, green chilies, celery. Sauté them for a minute.
- Then add soya sauce, sugar and salt. Mix well.
- Add vegetable stock and vinegar.
- And bring it to a boil.
- Stir corn flour mixture and then add it to sauce. Let it cook for few minutes or till it thickens.
- Add green onions. Switch off the stove.
- Add fried Manchurian balls right before serving, garnish with green onions and serve immediately. Or you can take munchurian balls in a serving bowl/plate, add sauce on top and garnish with green onions.
Shelf life – always store sauce and veg balls separately. Mix them right before serving.
Serving suggestions – serve with plain rice or fried rice or noodles.
I have served this delicious veg Manchurians with schezwan Fried Rice.