Jain Dry Manchurian | Sanjeev Kapoor Khazana

Jain version of deep fried vegetable balls tossed in manchurian gravy till dry.

JAIN DRY MANCHURIAN

Ingredients

1 small cabbage, grated
½ medium red bell pepper, finely chopped
½ medium green capsicum, finely chopped
1 tablespoon oil + for deep-frying
1-2 green chillies, crushed
1 teaspoon dried ginger powder
1 teaspoon sugar
Black pepper powder to taste
Salt to taste
¼ cup finely chopped fresh coriander leaves
2 tablespoons refined flour
2 tablespoons cornstarch
1tablespoon soy sauce
1 inch dried ginger, boiled
1-2 green chillies, diagonally sliced
1 inch celery, finely chopped
1 tablespoon red chilli sauce
1 teaspoon vinegar

Method

1. Heat sufficient oil in a kadai.
2. To prepare vegetable mixture, combine cabbage, ½ bell pepper, ½ capsicum, crushed green chillies, dried ginger powder, sugar, pepper powder, salt, ½ chopped coriander, refined flour and cornstarch in a bowl and mix well.
3. Add some water and mix well. Add ½ tablespoon soy sauce and mix again. Divide the mixture into equal portions and shape into balls.
4. Deep-fry each ball in hot oil till golden. Drain on absorbent paper.
5. To prepare sauce, heat 1 tablespoon oil in a non-stick pan.
6. Finely chop dried ginger.
7. Add sliced green chillies, chopped dried ginger and remaining bell pepper and remaining capsicum,mix and cook on low heat for 30 seconds.
8. Add celery and mix well. Add pepper powder, salt, remaining sugar, chilli sauce and remaining soy sauce and mix well.
9. Add fried balls, remaining chopped coriander and vinegar and mix well. Add some water, mix and cook for a minute.
10. Serve hot.

Preparation Time: 10-12 minutes
Cooking Time: 8-10 minutes

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