After a really longtime I prepared Veg Manchurian for lunch today. There was no soy sauce at home and had only few tablespoons of Corn Flour 😬 But that didn’t stop me from preparing this delicious Indo Chinese dish. Since I didn’t have Soy Sauce I didn’t add it and also didn’t mention in the Ingredient list. However if you have the sauce at home do add it while preparing this dish. It definitely enhances the taste of Manchurian.
For the veggie mixture I have used Carrots, capsicum,Beans,Broccoli,Onion,Cabbage and Spring Onion. You can add any veggies of your choice. Crumbled Paneer or Tofu works well too. You can follow the same recipe below and instead of cooking the mixture in Paniyaram Pan you can deep fry them in oil too. The below version may not be an authentic Manchurian recipe but it tasted so good and it was prepared within 30 minutes
The following measurement yields 14 veg manchurian balls & approximately 2 cups of gravy
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
people
|
- 1 onion
- 1/2 cup Finely Chopped Carrot, Beans
- 1 capsicum
- 5 Broccoli Florets
- 1/2 cup Shredded Cabbage
- 1/4 cup Spring Onions finely chopped
- 1 tablespoon finely chopped ginger garlic pieces
- 1/2 teaspoon salt
- 1 cup gram flour you can also use All Purpose Flour instead of Gram Flour
- 1/4 cup rice flour if you don't have this flour substitute it with Corn Flour
- 1 teaspoon salt
- 1 teaspoon Black Pepper Powder
- 3 tablespoon Oil for cooking the veggie mixture
- 2 tablespoon cornflour
- 1 tablespoon Finely Chopped Spring Onions both green and white parts can be added
- 1/4 cup tomato sauce
- 1/2 teaspoon Red Chilli Powder
- 1 tablespoon finely chopped ginger garlic pieces
- 1 green chilli
- 1/2 teaspoon Oil
- 1/2 teaspoon salt
- 1 teaspoon Apple Cidar Vinegar You can substitute it with Rice Vinegar
Ingredients
Ingredients For Veggie Mixture
For Sauce
|
|
- Wash the veggies thoroughly with water and chop the finely.
- In a pan add 1/2 teaspoon oil and once they become hot add the chopped Veggies, salt and a teaspoon of Black Pepper
- Saute in high heat for a minute or two
- Once the veggies turn golden brown remove it from heat and then let it cool down for 2 to 3 minutes
- Add Gram Flour, Rice Flour and mix it well with the veggies. Since the half cooked veggies have moisture in it you don't have to add extra water or oil or anything. Just mix flour and veggies
- Make small balls out of the veggie mixture and then fry them in Paniyam Pan
- Make sure to add sufficient oil in the pan (atleast a teaspoon on every partition) so that veggie mixture is cooked well
- Keep rotating the balls for few times until all the sides are evenly cooked
- Then keep the cooked Veg mixture aside
- Heat a teaspoon of Oil in a pan
- Add chopped ginger, garlic and slit the green chilli
- Add salt, chilli powder and the tomato sauce
- Continue sauteing until the raw smell in the sauce goes off
- Mix 2 tablespoon of cornflour Flour with approximately 1 cup of water. Add vinegar and if you have Soy Sauce do add a teaspoon of Sauce. Since I didn't have the sauce i didnt mention it in the ingredient list
- Let the whole base boil for about 3-4 minutes
- Add the cooked Veggie Mixture to the gravy pan and ensure all the veggie mixture is coated well in Sauce
- Garnish with Spring Onions and serve the gravy with Fried Rice
- Feedback makes me happy😊It motivates me to write more as well as correct my mistakes. If you try this recipe then do share your comments or pictures
