Vegetable Manchurian

Method

1. 1

   Add the cabbage, carrot, beans, and capsicum to a bowl. Add salt, soy sauce, and black pepper powder, and mix well. Press the vegetables a bit so that they release some of their excess moisture.

   CabbageCarrotBeansSaltSoy SauceBlack Pepper PowderGreen Capsicum

2. 2

   Add the Maida and cornflour, and mix well. You should be able to form them into roughly shaped balls. Adjust accordingly. If it is too dry, you can sprinkle some water and mix again. If it is too wet, adjust with a little bit of cornflour.

   MaidaCorn Flour

3. 3

   Deep fry on medium heat until it is golden brown. Cut open one piece to ensure that it is cooked inside. Set them aside.

   Sunflower Oil

4. 4

   In a wok or a Kadai, heat up oil and add the garlic and ginger and saute for 30 seconds. Add onion and cook until it turns translucent.

   Sunflower OilGingerGarlicOnion

5. 5

   Add ketchup, soy sauce and chilli sauce. Mix well and add ½ cup of water. Bring it to a boil.

   Tomato SauceSoy SauceChilli SauceWater

6. 6

   Add the salt and vinegar, then the fried Manchurian balls, and cook for 1 minute.

   VinegarSalt

7. 7

   Make a slurry paste by mixing the cornflour with some water. Add this to the pan, along with the spring onions, and cook until the sauce thickens and coats the Manchurian. Garnish with spring onion.

   Corn FlourWaterSpring Onion