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Dry Vegetable Manchurian

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Deep fried vegetable balls tossed in soy and chilli sauce.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 26-30 minutes

Servings : 4

Dry Vegetable Manchurian

Main Ingredients

Cabbage,

Cuisine

Chinese

Course

Starter

Level Of Cooking

Medium

Calories

335

Carbohydrates

18

Protein

6

Fat

25

Fibers

2.8

Ingredients

  • Cabbage grated
    1 medium
  • Cauliflower grated
    1/4 small
  • Carrot grated
    1 medium
  • Green chillies finely chopped
    3
  • Garlic finely chopped
    15 cloves
  • Ginger finely chopped
    1 1/2 inch pieces
  • Salt
    to taste
  • Refined flour (maida)
    1/4 cup
  • Dark soy sauce
    4 teaspoons
  • Oil
    1 tablespo
  • Celery chopped
    2 inch stalk
  • Cornflour/ corn starch
    1 teaspoon
  • Vegetable stock
    1 cup
  • Black pepper powder
    1/2 teaspoon
  • Vinegar
    1 teaspoon
  • Sugar
    1/2 teaspoon
  • Spring onion greens finely chopped
    2 stalks

Method

Step 1


Heat sufficient oil in a kadai. Mix together cabbage, carrot, cauliflower, ⅓ of the green chillies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 tsps soy sauce well.

Step 2


Shape into small balls, roll in cornflour and deep fry till golden and crisp.

Step 3


Meanwhile heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and sauté.

Step 4


Dissolve cornflour in 2 tbsps water. Add vegetable stock to the pan and simmer for 1-2 minutes.

Step 5


Add cornflour mixture, pepper powder, vinegar and sugar and mix well.

Step 6


Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat.

Step 7


Add half the spring onion greens and mix.

Step 8


Transfer into a serving dish and serve hot garnished with remaining spring onion greens.

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