Veg Manchurian Recipe
Crispy vegetable balls tossed in a spicy, tangy Indo-Chinese sauce. A perfect appetizer or side dish with fried rice or noodles.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at punguskitchen.com.
Cooking tools:
- Air fryer
- Deep fryer
- Wok
- Grater
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
- Skillet
- Slotted spoon
- Spoon
- Plate
Ingredients
- cabbage (finely chopped or grated): 1 cup
- carrot (grated): ½ cup
- capsicum (finely chopped): ¼ cup
- spring onions (finely chopped): ¼ cup
- garlic cloves (finely minced): 3
- green chili (finely chopped): 1
- all-purpose flour (maida): 2 tbsp
- cornflour: 2 tbsp
- Salt to taste
- Black pepper: ¼ tsp
- Oil – for deep frying
- oil: 1 tbsp
- garlic cloves (chopped): 3
- ginger (chopped): 1 inch
- green chili (chopped): 1
- spring onion whites (chopped): ¼ cup
- capsicum (cubed): 1 small
- soy sauce: 1 tbsp
- red chili sauce: 1 tbsp
- tomato ketchup: 1 tbsp
- vinegar: 1 tsp
- cornflour + ¼ cup water (slurry): ½ tbsp
- ½ to ¾ cup water (adjust for desired consistency)
- Salt
- pepper
- Spring onion greens (for garnish)
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