Vegetable Manchurian is a
popular Indian Chinese appetizer Which can be made in two versions – dry , wet.
Its prepared almost on the same lines as Gobi Manchurian except usage of finely chopped mixed vegetables instead of
Gobi (Cauliflower). Here I tried wet form of Vegetable Manchurian.
1. Finely chopped capsicum, cabbage, carrot : 2 cups
2. Cornflour : 2 tblsp
3. All-purpose flour( Maida) : 2 tblsp
4. Rice flour : ½ tblsp
5. Ginger-garlic-green chilli paste : 1 tblsp
6. Black pepper powder : ½ tsp
7. Oil for deep frying
8. Salt to taste.
For Gravy
1. Finely minced garlic : 1 1/2 tblsp
2. Finely minced ginger : 1/2 tblsp
3. Finely chopped green chillis : 2
4. Red chilli powder : 1/2 tsp
5. Soya sauce : 2 tsp
6. Chilli sauce : 1/2 tblsp
7. Vinegar : 2 tsp(optional)
8. Tomato sauce : 2 tblsp
9. salt as required
10. Oil : 1 tblsp
11. Spring onion
METHOD
2. Mix maida , cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper powder salt and all the finely chopped vegetables in a bowl. Sprinkle a tblsp of water to make a thick mixture. After that use only as much water as required to form small balls.
3. Place each ball into the hot oil. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Keep aside on absorbent paper.
4. Heat oil in a pan add the chopped garlic, giner, green chillies and stir fry for a few seconds.
5. Mix a tblsp of cornflour in water. Keep aside.
6. Add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add the soya sauce, tomato sauce, chilli sauce and vinegar.
7. Add the cornflour mix slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 minutes .Turn off heat.
8. Add the balls to the gravy at the time of serving. Garnish with chopped spring onion
SUGGESTIONS
The usage of sauces can be adjusted according to your taste. Also you
can try a variety of veggies to make the balls
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