Vegetable manchurian

By PistachioDoughnut
December 7, 2011
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Author Notes: Soft and deep-fried veggie balls tossed in soy sauce and garnished with scallions. PistachioDoughnut

Serves: 4

  • 2 cups Grated carrots
  • 2 cups Shredded cabbage
  • 2 cups thinly diced green bell pepper
  • 1 tablespoon Green Chillies
  • 1 tablespoon Ginger
  • 1/2 cup All purpose flour
  • 3 tablespoons Corn starch
  • Salt to taste
  • Black pepper to taste
  • Soda Bicarbonate
  • Oil for frying
  • 2 to 3 tablespoons Soy Sauce
  • 1 teaspoon oil
  • 1/2 Green Bell pepper, cubed
  • 1/2 onion, cubed
  • 1 teaspoon Chopped geen Chillies
  • 1 teaspoon Chopped Ginger
  • 1 teaspoon Chopped garlic
  • salt to taste
  • Black pepper to taste
  • 3 tablespoons Soy Sauce
  • 2 teaspoons Corn starch
  • 1 teaspoon sugar
  • 1 cup Scallions
  • 1 cup water or vegetable stock
  1. Take flour, corn starch, vegetables,salt pepper, soda bicarbonate,ginger- chilli paste, soy sauce and mix well. Add two tablespoons of water. Make balls out of and deep fry them until golden and crisp.
  2. Take oil in pan, saute the onions and green bell peppers. Add ginger, garlic and chillies. Mix well. Add soy sauce. Dissolve 2 teaspoon corn starch in 1 tablespoon of water. Mix the cornstarch mixture to the pan. Add in the sugar, salt and black pepper and the 1 cup of water. Mix well. Let it simmer for sometime and add in half of the scallions.
  3. Once the sauce thickens, add the fried manchurian balls to the sauce. Garnish it with remaining half of the scallions.

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