Vegetable Manchurian
Vegetable Manchurian is a satisfying Indo-Chinese dish. Fried veggie balls in a zesty sauce are perfect for a weeknight dinner or a party snack.
Ingredients
- 200 grams cabbage, finely shredded
- 1 medium carrot, finely grated
- 0.5 medium onion, finely chopped
- 0.25 cup green beans, finely chopped
- 1 tablespoon ginger, finely chopped
- 1 tablespoon garlic, finely chopped
- 1 green chili, finely chopped (adjust to taste)
- 0.5 teaspoon black pepper powder
- 0.5 teaspoon salt (for balls, plus more for gravy)
- 0.5 cup all-purpose flour
- 0.25 cup cornstarch
- 0.5 liter vegetable oil (for deep frying)
- 2 tablespoons sesame oil
- 0.5 medium onion, roughly chopped
- 0.5 green bell pepper, roughly chopped
- 0.5 red bell pepper, roughly chopped
- 2 cloves garlic, finely chopped
- 1 inch ginger, grated
- 1 green chili, slit lengthwise (adjust to taste)
- 0.5 cup vegetable broth
- 3 tablespoons soy sauce
- 2 tablespoons tomato ketchup
- 1 tablespoon chili sauce
- 1 teaspoon apple cider vinegar
- 1.5 tablespoons cornstarch (for slurry)
- 4 tablespoons water (for slurry)
- 1 tablespoon sugar
- 0.25 cup spring onion greens, chopped (for garnish)
Instructions
- To prepare the Manchurian balls: In a large bowl, combine 200 grams finely shredded cabbage, 1 medium finely grated carrot, 0.5 medium finely chopped onion, 0.25 cup finely chopped green beans, 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic, 1 finely chopped green chili, 0.5 teaspoon black pepper powder, and 0.5 teaspoon salt.
- Add 0.5 cup all-purpose flour and 0.25 cup cornstarch to the vegetable mixture. Mix everything well without adding water initially. The vegetables will release moisture, which will help bind the mixture. If the mixture is too dry, add 1 tablespoon of water at a time until it just comes together.
- Divide the mixture into small, equal-sized portions and gently roll them into smooth, compact balls.
- Heat 0.5 liter vegetable oil in a deep pan or wok over medium-high heat. To test if the oil is hot enough, drop a tiny piece of the mixture; it should sizzle and rise immediately.
- Carefully lower the prepared vegetable balls into the hot oil in batches. Do not overcrowd the pan. Fry the balls, turning them occasionally, until they are golden brown and crispy on all sides, about 5-7 minutes per batch. Remove with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
- To prepare the Manchurian gravy: In a separate large wok or pan, heat 2 tablespoons sesame oil over medium-high heat.
- Add 0.5 medium roughly chopped onion, 0.5 green bell pepper, 0.5 red bell pepper, 2 cloves finely chopped garlic, 1 inch grated ginger, and 1 slit green chili. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
- Pour in 0.5 cup vegetable broth, 3 tablespoons soy sauce, 2 tablespoons tomato ketchup, 1 tablespoon chili sauce, 1 teaspoon apple cider vinegar, and 1 tablespoon sugar. Mix well and bring the gravy to a gentle simmer.
- In a small bowl, combine 1.5 tablespoons cornstarch with 4 tablespoons water to make a smooth slurry. Gradually add the cornstarch slurry to the simmering gravy, stirring constantly to avoid lumps. Continue to stir until the gravy thickens to your desired consistency, about 1-2 minutes.
- Gently add the fried Manchurian balls to the thickened gravy. Toss them carefully to coat them evenly with the sauce. Cook for another 1-2 minutes to allow the balls to absorb some of the flavor.
- Remove from heat. Garnish with 0.25 cup chopped spring onion greens and serve hot.