Ingredients:
- Cabbage (3 cups, grated)
- Green chilies (1 teaspoon, finely chopped)
- Ginger (1 teaspoon, grated)
- Garlic (1 teaspoon, finely chopped)
- Black pepper powder (1 teaspoon)
- Kashmiri red chili powder (2 teaspoons)
- Salt (to taste)
- Garam masala (1 teaspoon)
- All-purpose flour (3 tablespoons)
- Cornstarch (4 tablespoons)
- Soy sauce (2 tablespoons)
- Red chili sauce (1 tablespoon)
- Tomato ketchup (1 tablespoon)
- White vinegar (1 teaspoon)
- Oil (for frying)
Method:
1. First, grate the cabbage finely. If it releases too much water, lightly squeeze it out.
2. Add green chilies, ginger, garlic, black pepper powder, Kashmiri red chili powder, salt, and garam masala. Mix everything well.
3. Add the all-purpose flour and cornstarch, then form small balls from the mixture..
4. Heat oil in a pan and deep-fry the Manchurian balls until golden brown. You can either serve them immediately or store them for later use.
5. To make the Manchurian sauce, heat some oil in a pan. Add ginger, garlic, and green chilies, and sauté briefly.
6. Add chopped onions and bell peppers, sauté them until slightly crunchy. Now add soy sauce, chili sauce, tomato ketchup, and vinegar.
7. Add a little water and thicken the sauce by gradually adding a cornstarch slurry.
8. Finally, toss the fried Manchurian balls in the sauce. Garnish with chopped green onions.
Your crispy, spicy Veg Manchurian is now ready! Serve it hot and enjoy
Tip: You can also serve these Manchurian balls as Chinese fritters with chutney or dipping sauce