Ustad’s Veg Manchurian

READY IN: 1hr

INGREDIENTS

  • 1 . 1 cup grated cabbage
  • 2 . 8 tbsp. carrots, washed and grated
  • 3 . 4 tbsp. French beans, washed and finely chopped
  • 4 . 1/4 cup spring onions, finely chopped
  • 5 . 1/4 cup fresh coriander leaves, washed and finely chopped
  • 6 . 7 green chilies, washed, ends trimmed and finely chopped
  • 7 . 1 onions, peeled, washed and cubed
  • 8 . 1/2 green bell peppers, washed and cubed
  • 9 . 1/2 tbsp. ginger, finely chopped
  • 10 . 1 1/2 tbsp. garlic, finely chopped
  • 11 . 1 tsp soya sauce
  • 12 . 1 1/2 tsp. salt
  • 13 . 1 eggs, beaten
  • 14 . 1 tsp. baking powder (optional)
  • 15 . 4 tsp. all-purpose flour (maida)
  • 16 . 4-6 tbsp rice bran oil
  • 17 . 1 tbsp. green chili sauce
  • 18 . 1 tbsp. tomato ketchup
  • 19 . 1 1/2 tbsp. soya sauce
  • 20 . 3/4 tsp. salt
  • 21 . 1 tbsp. cornflour
  • 22 . 2-3 tbsp. water
  • NUTRITION INFO

    Serving Size: 1 (722) g

    Servings Per Recipe:4

    Calories: 681.5

    Calories from Fat 155 g 23 %

    Total Fat 17.3 g 26 %

    Saturated Fat 5.5 g 27 %

    Cholesterol 604.5 mg 201 %

    Sodium 340.1 mg 14 %

    Total Carbohydrate103.4 g 34 %

    Dietary Fiber 18.4 g 73 %

    Sugars 28.5 g 113 %

    Protein 38.9 g 77 %

    DIRECTIONS

  • 1. In a bowl knead together the grated cabbage, carrots, chopped beans, quarter cup of spring onions, quarter cup of coriander leaves and 2-3 green chillies. Knead these veggies with all purpose flour, soya sauce, salt and a beaten egg or baking powder if you do not eat egg. Remember not to add any water when you knead,.
  • 2. If the mixture is not kneading easily you can add more all purpose flour to help bind the veggies together.
  • 3. Shape the prepared kneaded mixture into round balls.
  • 4. Heat oil in a wok.
  • 5. Deep fry the veggie balls in the hot oil till golden brown. Then allow to cool.
  • 6. It must be noted that the manchurian balls should be put inthe gravy only at the time of eating or else they will get soggy.
  • 7. To prepare the manchurian gravy, heat 4 to 6 tbsp of rice bran oil in an open-mouthed vessel or a wok.
  • 8. Add the cubed onion and cubed capsicum. Stir fry for a few minutes.
  • 9. Add finely chopped ginger and garlic and 2-3 green chillies followed by soya sauce, 1 tablespoons green chilli sauce, salt and tomato ketchup.
  • 10. Allow the gravy to come to a boil.
  • 11. Add a tbsp of cornflour mixed with 2-3 tbsp of water and mix well.
  • 12. It must be noted to always add cornflour after the gravy comes to a boil because otherwise the dark manchurian gravy color will not come.
  • 13. Enjoy!
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