For the Manchurian balls:

1⁄2 head cabbage (green or purple both are fine, I used purple) 2 medium carrots

1 medium onion

1 medium green bell pepper

2 tbsp ginger garlic paste

2-3 green chili peppers

Salt to taste

1⁄2 cup unbleached all-purpose flour 1⁄4 cup corn starch

Vegetable oil

For the Manchurian sauce:

1 tbsp vegetable oil

12 cloves garlic (finely chopped)

2 green chili peppers (like serrano, minced)

1 small green bell pepper (cut into large, 3⁄4th inch cubes)

1 small onion (cut into large, 3⁄4th inch cubes and petals separated) 2 tbsp tomato ketchup

1-2 tbsp hot chili sauce (use more or less based on your preference) 2-4 tbsp tamari (or soy sauce)

2 tbsp rice vinegar (or apple cider vinegar)

1⁄2 tsp powdered ginger

4 cups vegetable stock

Salt to taste

4 tbsp corn starch (tapioca starch works as well)

2 scallions (finely chopped)

Instructions ( Manchurian balls)

Take a bowl and finely chop or grate a carrot, cabbage, capsicum, green chili, and spring onion. Make sure to drain out all the water from the vegetables as it will be better to mold the balls then.

Add salt, ginger garlic paste, pepper, maida, cornflour, and a little bit of soy sauce.
Mix all the ingredients properly and shape them into balls. Add more water if the mixture looks dry.

Take a pan and add some oil into it. Deep fry the balls until they turn golden brown. Remove the balls and place them on tissue paper to remove the excess oil.

Instructions ( gravy)

Take the chopped garlic, onion, green chilies, and capsicum then sautée them on low medium heat

Add ketchup, soy sauce, chili sauce to the mixture prepared above.

Take 1 teaspoon of cornflour and mix in a cup of normal water and creature a mixture and then add this mixture to the mixture prepared above and boil it on normal medium heat for a minute.

Add the Manchurian balls to the gravy and toss them gently to coat them with the sauces. Garnish with spring onion.

6)Serve with hot steamed rice, fried rice, or noodles for the best experience.

Tips to make best veg Manchurian

1.Do not add a lot of flour or starch to the mixed veggies as they make the Manchurian balls hard. Instead, you can add bread crumbs.

2.Adding too many bread crumbs will alter the taste of the balls. You should not have the dominating taste of bread in the balls. So add more only if needed.

3.The Manchurian balls can be fried in the paniyaram pan, just skip the flour and beans. Use only the bread crumbs. Fry them on a medium flame turning them all around for even cooking.

4.If frying the balls in the paniyaram pan then, ensure you do not make the balls too big. I cook these in a cast iron pan so they cook well inside but I am not sure if they turn out good in a nonstick.

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