Veg Manchurian Dry Recipe (Chinese Dry Manchurian)

Ingredients

• 2 cups finely chopped cabbage
• chopped spring onions whites
• 1 cup grated carrot
• 1/4 cup cornflour
• 1/4 cup maida (plain flour)
• 2 tsp finely chopped green chillies
• 1 tsp finely chopped ginger (adrak)
• 2 tsp finely chopped garlic (lehsun)
• salt (namak) to taste
• freshly ground black pepper (kalimirch) to taste
• oil for deep-frying
• 2 tsp cornflour
• 2 tbsp oil
• 2 tsp finely chopped green chillies
• 1 tsp finely chopped ginger (adrak)
• 1 1/2 tsp finely chopped garlic (lehsun)
• chopped spring onions whites
• 1 1/2 tsp soy sauce
• 1 tsp white vinegar
• 1 1/2 tbsp tomato ketchup
• 1 tsp red chilli sauce
• salt (namak) to taste
• freshly ground black pepper (kalimirch) to taste
• 1 tbsp finely chopped spring onion greens

Steps

1. Combine all the ingredients along with 2 tbsp of water in a deep bowl and mix very well.
2. Divide the mixture into 14 equal portions and shape each portion into a ball (if you find it difficult to form balls, sprinkle a little water).
3. Heat the oil in a deep non-stick pan and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
4. Combine the cornflour and ¼ cup of water in a bowl, mix well and keep aside.
5. Heat the oil in a broad non-stick pan, add the green chillies, ginger, garlic and spring onion whites and greens and sauté on a high flame for a few seconds.
6. 3. Add the soy sauce, vinegar, tomato ketchup, red chilli sauce, cornflour-water mixture, salt and pepper, mix well and cook on a high flame for 1 minute.
7. Add the manchurian balls to the dry sauce, toss gently and cook on a high flame for 1 minute.
8. Switch off the flame, add the spring onion greens.
9. Serve immediately.