Serving: Approx 16 Manchurian Balls
Ingredients:
For the manchurian balls:
- 2 cups cabbage (Finely Chopped)
- 1/4 cup Capsicum/French Beans (Finely Chopped)
- 3 tbsp Cornflour
- 1 tbsp All Purpose Flour (Maida)
- 1 tsp Green Chillies (Finely Chopped)
- 1/2 tsp Ginger Paste
- Salt To Taste
- Black Pepper Powder To taste
- Oil for Frying
For the Sauce:
- 2 tbsp Oil
- 2 tbsp Chopped Capsicum
- 2 tsp Soy Sauce
- 2 tbsp Cornflour dissolved in a cup of Water
- 2 pinches of Sugar
- 1/2 tsp of Ginger Paste
- Salt To Taste
- Pepper Powder To Taste
Method:
For the vegetable balls :
- Combine All the ingredients, except oil, in a bowl and mix well.
- Divide the mixture into round balls.
- Heat the oil in a kadhai and deep-fry the balls in batches on a medium flame till they are golden brown in colour from all sides.
- Drain on an absorbent paper and keep aside.
For the manchurian sauce :
- Heat the oil in a pan.
- Add Ginger paste and capsicum and sauté on a high flame for a few seconds.
- Add 1 cup of water, soya sauce, cornflour paste, pepper, sugar and salt, mix well and simmer for another 2 minutes or till the sauce thickens.
- Keep aside.
Just before serving add vegetable balls to the sauce and bring it to the boil. Serve hot.
Gobi Manchurian one of the best hakka-chinese dish which is best served with Vegetable Fried Rice
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