Veg Manchurian, Chinese Dry Manchurian by Tarla Dalal

Veg Manchurian, Popular Chinese Starter
Recipe Link : https://www.tarladalal.com/Veg-Manchurian-Chinese-Dry-Manchurian-42072r

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Veg Manchurian, Chinese Dry Manchurian

Veg Manchurian, which is one of the most popular Chinese dishes in India, is sold even in roadside food stalls and snack counters these days! This popularity is well-deserved, because the Veg Manchurian does have a zesty charm that captivates anybody who bites into one. A mixture of crunchy veggies is shaped into balls and deep-fried, and then tossed with an assortment of sauces and flavour enhancers like ginger, green chillies and garlic. Spring onions are a must in the Veg Manchurian, because it gives an authentic taste and aroma. Although the Veg Manchurian does not taste bad after cooling, we would advice serving it immediately while the flavours are vibrant and the textures are crisp and fresh.

Preparation Time: 20 minutes.
Cooking Time: 15 minutes.
Serves: 3.

For the manchurian balls
2 cups finely chopped cabbage
¼ cup finely chopped spring onions whites and greens
1 cup grated carrot
¼ cup cornflour
¼ cup plain flour (maida)
2 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
Salt to taste
Freshly ground black pepper (kalimirch) to taste
Oil for deep-frying

For the dry sauce
2 tsp cornflour
2 tbsp oil
2 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1½ tsp finely chopped garlic (lehsun)
½ cup finely chopped spring onions whites and greens
1½ tsp soy sauce
1 tsp vinegar
1½ tbsp tomato ketchup
1 tsp red chilli sauce
Salt to taste
Freshly ground black pepper (kalimirch) to taste
1 tbsp finely chopped spring onion greens

For the manchurian balls
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.

For the dry sauce
1. Combine the cornflour and ¼ cup of water in a bowl, mix well and keep aside.
2. 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.
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.

How to proceed
1. Add the manchurian balls to the dry sauce, toss gently and cook on a high flame for 1 minute.
2. Switch off the flame, add the spring onion greens.
Serve immediately.