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Vegetable Manchurian

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Vegetable Manchurian! Were you looking for a tasty and filling vegetable dish that you can serve for a dinner party? Then Vegetable Manchurian is definitely the recipe for you. Trust me, your guests will love it!.
  Grated cauliflower 1 Cup (16 tbs)
  Carrots 1⁄4 Cup (4 tbs), diced or grated
  Finely grated cabbage 1⁄4 Cup (4 tbs)
  Bread slice 2 , dipped in water and squeezed
  Cornflour 1 Tablespoon
  Flour 1 Tablespoon
  Ajino-moto 1⁄4 Teaspoon
  Milk 3 Tablespoon
  Oil 2 Tablespoon
  Ginger paste 1 Inch, crushed to a paste
  Garlic flakes 6 , crushed
  Green chilies 2 , chopped
  Onion 1⁄2 , very finely chopped
  Soya sauce 1 Tablespoon
  Tomato ketchup 1 1⁄2 Tablespoon
  Vinegar 2 Teaspoon
  Cornflour 2 Tablespoon, dissolved
  Water 1⁄2 Cup (8 tbs)
  Spring onion 1 , chopped finely (To Garnish)
  Salt To Taste
  Pepper To Taste

Mix all ingredients of the balls, adding only 1 slice of bread first. (More bread may be added if balls fall apart on frying.)
Add enough milk so that the balls bind together easily.
Make oval balls.
Flatten each ball.
Deep fry 3-4 pieces at a time on medium flame.
Reduce flame after the balls turn light brown and fry till cooked and brown.
Keep aside.
To prepare manchurian sauce, heat 2 tbsp oil.
Add ginger and garlic.
Fry on low flame for 1 minute.
Add green chillies and onions.
Cook till they turn light brown.
Reduce heat and add soya sauce, tomato sauce, vinegar, salt and pepper.
Cook for 2-3 minutes.
Add 1 1/2 cups of water.
Keep on slow fire for 2-3 minutes.
Dissolve cornflour in 1/2 cup water and add to the above sauce, stirring continuously.
Cook till slightly thick.
Keep the sauce aside.

Recipe Summary

Side Dish

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Vegetable Manchurian Recipe