“Vegetable Manchurian“ is nothing but vegetable dumplings prepared in an Indo-Chinese style. This recipe of mine is gravy based, but you can try non-gravy version too, in case you are not a big fan of this soupy version. These are made of dumplings made of carrot, cabbage and capsicum primarily. If you having the dry version, then it is a great starter and when you making this gravy one, it is fabulous as main course. You can serve it with rice or noodles and certainly an instant hit with your guests.
Though this recipe is very easy and straight forward, trick is in preparing the balls, and to ensure that they are soft, but at the same time not too mushy. (See Key Notes)
In a mixing bowl, mix together all the ingredients listed for Manchurian balls
Make a dough with this mixture.
Divide the dough into equal parts and make small round balls of it.
Heat oil in a pan/kadhai on medium heat and deep fry them till they are golden brown.
Take them out on a kitchen towel and keep aside.
Now heat another pan on medium heat and add oil. To this oil, add chopped spring onion, ginger and garlic and sauté for 5 minutes.
Add Soy sauce, Chilli sauce, vinegar and ketchup to it and mix well. Add salt, sugar and black pepper powder and mix again.
Add 1 cup of water to it and let the sauce boil. In a bowl add 1.5 tablespoon of cornflour and 2 tablespoon of water and mix it well. Add this to the sauce and let it cook on slow heat till it start thickening.
Add the Manchurian balls and again cook for few minutes. Switch off the flame till you get desired consistency.
Serve hot and enjoy it with fried rice or veg Hakka noodles.
Always fry the veg balls on medium heat. If they are fried on a high heat, then only the outside layer will get cooked and inside it will be raw. Similarly, if fried on a low heat, they will absorb oil and turn soggy.
Do not grate the vegetables in advance otherwise they will be soggy and you won't be able to make a dough. Always ensure to squeeze little extra water with your hands before adding all purpose flour and corn flour. You can add this squeezed water while making sauce.