VEG MANCHURIAN

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Veg Manchurian





                                             Veg Manchurian is an popular indo Chinese recipe.


I love indo Chinese food , so much that , in my teens i would make this often at home and invite my friends SNEHAL, SMITA, MADHU and relatives to have it, usually i make dry Manchurian but you can add water and make the gravy too.
One of my three favorite indo Chinese recipes are panner chilli.,Hakka noodles, veg Manchurian.
In many authentic Chinese restaurant in USA i did not find this indo Chinese  dish  expect in Indian restaurant. I think this indo Chinese dishes we only get in India not even in china.

Basically Veg Manchurian is a grated or minced veggies , so you can add as many veggies as you want.the toughest part in making Veg Manchurian are making the balls,I have had many disaster with balls, sometime they would be perfect and sometime not.i have been trying this recipe since i was in 6 th grade.So this recipe is a tried and tested recipe , like my all recipes.



Ingredients:-

 fried veg balls

 Carrot  :- 1/2 cup grated
Cabbage   :- 1/2 cup grated and remove the excess water
Bell pepper  :-1/4 cup finely chopped
Spring Onion  :-1/2 cup finely chopped
Black pepper   :- 1/2 teaspoon
All purpose flour :- 3 tablespoon
Rice flour  :- 2 tablespoon
salt   : to taste
Ginger Garlic paste  :- 1 tablespoon
Sause

 Chillies :- 1 or 2
Ginger Garlic paste :-1 tablespoon
Spring Onion  :- as per required  / 1/4 cup
Carrots :- thinly sliced 1/4 cup
Bell pepper:-1/4 cup thinly sliced
Cabbage :-1/4 cup thinly sliced
Salt : as required
Soy sause:-1/2 tablespoon
chilli sause:- 1 teaspoon
Vinegar:- 1/2 teaspoon
tomato ketchup:-1 tablespoon




METHOD 

FRIED BALLS

  •  combine the flour, salt and the mixed vegetables in a bowl. Sprinkle a little water and mix the ingredients to make sticky dough. Roll into firm round balls, 2-3 inches in diameter.
  • Heat oil in a kadai or pan, add a small piece of ball to the hot oil, if the balls does not stick and comes up then the oil is ready.
  • Oil has to be medium hot , too much heat will turn the balls uncooked from inside and less hot oil will make the balls absorb too much of oil.
  • Deep-fry the mixed vegetable balls until golden brown. Remove and place aside, allowing excess oil to be absorbed by a paper towel.
  • Sause
  • Stir and Saute Ginger garlic paste and chillies for a minute on a low flame.
  • Stir and Saute onion
  • Then add the sauces  soy sauce , tomato  sause, chilli sause, and stir well.
  • Add salt and black pepper as required and stir again.
  • Then add the a little bit of water 3 tablespoon  as we are making  dry veg Manchurian.
  • Add cornstarch keep the flame very low ans stir again, as now the sause will begin to thicken
  • Then add the fried balls stir so  that the the sauce apply to each and every ball evenly
  • Switch of the flame and add vinegar
  •  Stir again and serve it hot with and garnish it with spring onion.






TIPS:-

 1.  If you don't want to add all purpose flour in more quantity you can add 40 % of besan or rice flour in it.
2.  After grating the cabbage do remember to remove the excess water from the cabbage other wise it tends to absorb more oil while frying.

 Do write to me in case of feedback , question, and doubts  in the below comment section.




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