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Vegetable Manchurian with Soya Chilli Sauce

The unique waft of chilli and ginger powder, and the inimitable taste of the vegetable Manchurian balls is what makes this dish deservingly popular This is a Sanjeev Kapoor exclusive recipe.

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Vegetable Manchurian with Soya Chilli Sauce

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Main Ingredients Raw bananas, Cabbage
Cuisine Indo-Chinese
Course Snacks and Starters
Prep Time 21-25 minutes
Cook time 11-15 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Vegetable Manchurian with Soya Chilli Sauce

  • 3/4 cup Raw bananas , boiled, peeled and mashed
  • 2 tablespoons Cabbage , finely chopped
  • 1 tablespoon French beans , finely chopped
  • 1 tablespoon Green capsicum , finely choppd
  • 1 teaspoon Green chillies , finely chopped
  • 1 tbsp + to garnish Fresh coriander leaves , finely chopped
  • to taste Black pepper powder
  • 1/2 teaspoon Red chilli flakes
  • 1/2 teaspoon Dried ginger powder (saunth)
  • to taste Salt
  • 1 tablespoon Cornflour
  • 1/2 tablespoon Refined flour (maida)
  • to deep fry Oil
  • Soy-chilli sauce
  • 1 tablespoon Soy sauce
  • 2 tablespoons Green chilli sauce
  • 1 tablespoon Tomato ketchup
  • to taste Black pepper powder
  • 1/2 teaspoon Dried ginger powder
  • to taste Salt
  • 1/4 teaspoon Red chilli flakes

Method

  1. Heat sufficient oil in a kadai.
  2. Take raw bananas in a mixing bowl, add cabbage, French beans, green capsicum, green chillies, coriander leaves, pepper powder, chilli flakes, dried ginger powder and salt and mix well. Add cornflour and refined flour and mix well.
  3. Divide the mixture into equal medium sized portions and shape them into balls. Gently slide these balls into hot oil and deep-fry until golden-brown. Drain on absorbent paper.
  4. To make soya-chilli sauce, heat another non-stick pan. Add green chilli sauce, tomato ketchup, soy sauce and 3 tablespoons water and mix well. Add pepper powder, dried ginger powder, salt and chilli flakes, mix and cook for 1-2 minutes.
  5. Skew each Manchurian ball on a satay stick and arrange them on a serving plate. Pour some soy-chilli sauce over them, garnish with coriander leaves and serve hot.