About the Recipe
A beloved fusion dish born from the marriage of Indian spices and Chinese cooking techniques, vegetable Manchurian features crispy vegetable dumplings made from finely chopped cabbage, carrots, and peppers, deep-fried to golden perfection.
These crunchy bites are then tossed in a bold, savoury sauce made with garlic, soy, chili, and a hint of tang, creating a dish that’s equal parts comforting and fiery.
Whether served dry as a starter or with gravy as a main, it’s a crowd-pleaser that brings street-style flair to your kitchen.
Ingredients
375g cabbage
250g carrots
125g bell pepper
125g red onions
4 tablespoons cornflour
4 tablespoons plain flour
1 teaspoon black pepper
1.5 teaspoons salt
Oil for Cooking
Manchurian Sauce
1 tablespoon garlic, grated
1 tablespoon ginger, grated
2 green chilis, chopped
125g spring onions, chopped
2 tablespoons soy sauce
4 tablespoons tomato sauce
2 tablespoons chilli sauce
0.5 teaspoons cornflour
2 teaspoons sesame seeds
Instructions
Step 1
Start by using a food processor to finely chop the cabbage, carrots, bell peppers, and onions. Squeeze out and discard the water from the vegetables.
Step 2
Combine the cornflour, plain flour, black pepper, and salt with the vegetables and mix thoroughly. Shape the mixture into evenly sized dough balls.
Step 3
Deep fry the Manchurian balls in moderately hot oil until they are browned and crispy on the outside. Once they are done, set them aside and cover.
Step 4
To make the sauce, heat some oil in a pan, then add the garlic, ginger, and chilies. Cook them for 2 minutes, stirring constantly.
Step 5
Incorporate chopped spring onions, soy sauce, tomato sauce, chili sauce, cornflour, sesame seeds, and salt and pepper for seasoning into the pan. Stir the mixture and let it simmer for a few minutes.
Step 6
Lastly, incorporate the fried Manchurian balls into the sauce and top with freshly chopped spring onions and sesame seeds.