'Vegetable Manchurian' is a favourite Indo-Chinese Side dish and features in all popular Restaurant menus in India. In this dish, vegetable balls are deep fried and soaked in a tangy and spicy tomato sauce. Usually the sauce is made up of a mixture of tomato ketchup, soya sauce, chilli sauce and cornflour. By making it at home, we can make it preservative free and healthy. I have made the sauce using freshly pureed' tomatoes and haven't used any readymade ketchup. It was so delicious !!!
Eating out has become such an expensive affair. Serve this Vegetable Manchurian along with Burnt Garlic Rice or Hakka Noodles . You can serve Honey Chilli Potatoes or Teriyaki Paneer as a starter. Restaurant like food at the comfort of home !
Vegetable Manchurian :
Preparation time : 15 minutes
Cooking time : 25 - 30 minutes
Serves : 4-6
1 cup = 250 ml cup
Special vessel : Iron Kadai for frying is preferredor a wide pan.
a.You can use a vegetable chopper to cut all vegetables finely and uniformly.
b.I have used All Purpose Flour for the manchurian balls, you can use whole wheat flour or millet flours as healthier option.
c.You can shallow fry or bake the manchurian balls if you are cooking for calorie conscious foodies.
For the manchurian balls :
1 small cabbage ( grated)
1 carrot ( finely chopped)
1/4 capsicum/green bell pepper (finely chopped, I had used red and yellow capsicum also)
2 small green chillies (finely chopped)
1/2" ginger ( grated)
2 garlic pods ( grated)
1/4 cup all purpose flour + adjust ( depending upon the water content in the vegetables)
2 teaspoons cornflour starch
1/4 teaspoon soy sauce ( optional)
salt to taste
oil for frying
For the sauce :
3 large ripe tomatoes ( pureed' in mixer)
1 onion ( finely chopped)
2 garlic pods ( finely chopped)
1/4 teaspoon grated ginger
1/4 bell pepper ( finely chopped)
1 teaspoon red chilli powder ( I used Kashmiri chilli powder)
1 teaspoon sugar
1/2 teaspoon soy sauce ( you can add more, if you like the taste and darker colour)
3/4 teaspoon corn starch ( mix in 1/4 cup of water)
1 teaspoon oil ( sesame oil or rice bran oil)
salt to taste
For garnish :
Finely chopped spring onion greens or cilantro
1. Chop/ Shred/ grate all the vegetables required ( These are vegetables for both manchurian and fried rice )
2. In a bowl, add the vegetables given under 'manchurian balls', flour, corn starch, salt and mix well.
Tip: You will have to adjust the flour quantity .
3. Grease your hand with little oil and shape them into balls.
Tip: Do not press tightly. The water in the vegetables is enough to bind them.
4. Heat oil in a wok/kadai/karahi/pan in low flame.
5. When the oil has started to heat up, fry the manchurian balls, till they are golden brown on all sides.
Tip: Do not disturb the balls when they are frying as it might break. Allow them to fry on one side and then slowly and delicately toss them .
Tip: Fry the balls in low flame so that they are well cooked inside. This step will take time.
6. Drain them in a paper towel.
7. To prepare the sauce, heat a pan with oil.
8. Add the chopped garlic, grated ginger and fry for a few seconds and add the chopped onions and bell peppers.
9. Add little salt and keep stirring till the onions turn soft.
10. Add the fresh tomato puree , sugar and stir to mix.
11. Add the chilli powder and cook covered for 3-4 minutes in low flame till the tomatoes get cooked and change colour.
12. Now, add 1/2 cup of water, corn starch water and soya sauce.
13. Cook for 5-6 minutes in low flame or till the time, the sauce thickens to your desired consistency.
14. Add the manchurian balls , stir for a minute and switch off.
15. Garnish and serve it hot along with Fried Rice or Noodles.
If you are looking for similar Indo Chinese side dish, you can try Cottage Cheese in Hot Garlic Sauce recipe. You can easily substitute Tofu instead of the paneer.
Happy Cooking !