How to make Mixed Vegetable Manchurian -
A popular Indo-Chinese dish - deep fried mixed vegetable dumplings in spicy manchurian sauce.Deep fried mixed vegetable balls cooked in a gravy made with oriental sauces – an Indo-Chinese street food staple.. Mixed veg balls are dunked in sweet, sour and hot sauce.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cabbage (बंदगोभी), Cornflour
Cuisine : Indo-Chinese
Course : Main Course Vegetarian
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For more recipes related to Mixed Vegetable Manchurian checkout Mixed Vegetable Manchurian, Cabbage Chana Dal, Jain Manchurian, Cabbage and Rice Rolls . You can also find more Main Course Vegetarian recipes like Batatyachya Kachrya, Vegetable Balls in Tomato Sauce, Nilgiri Kiwi Cashewnut Korma, Dum Mirch Makai.
Mixed Vegetable Manchurian Recipe Card
Hindi: patta gobhi
Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Mixed Vegetable Manchurian Recipe
Cabbage grated 1 medium
Cornflour grated 1 medium
Green capsicum finely chopped 1 medium
French beans finely chopped 8-10
Garlic finely chopped 2-3 cloves
Ginger finely chopped 1/2 inch
Green chillies finely chopped 2
Salt to taste
Refined flour (maida) 1/2 cup
Oil to deep fry
Sauce
Onion 1 medium
Oil 2 tablespoon
Celery finely chopped 2 inch stalk
Ginger finely chopped 1 inch
Garlic finely chopped 4-6 cloves
Green chillies finely chopped 3
Light soy sauce 2 tablespoons
Vegetable stock 2 cups
Spring onions finely chopped 2 medium
Salt to taste
Sugar 1 teaspoon
Cornflour/ corn starch mixed with 1/2 cup water 3 tablespoons
White vinegar 1 tablespoon
Method
Step 1
Finely chop onion. Place cabbage, carrot, beans, capsicum, garlic, ginger, green chillies and salt in a bowl and mix with hand mashing them slightly. Add refined flour and mix.
Step 2
Heat sufficient oil in a wok. Shape the vegetable mixture into small balls and gently slide them into the hot oil and deep fry till golden. Drain on absorbent paper.
Step 3
Heat 2 tbsps oil in a non stick wok. Add onion, celery, ginger, garlic, green chilli and sauté. Add soy sauce, 2 cups stock and mix.
Step 4
Chop spring onion greens. Add salt and sugar to the sauce and mix. Add cornflour mixture and mix. Add vinegar and mix.
Step 5
Cook till the sauce thickens slightly. Add fried balls. Serve garnished with spring onion greens.
Nutrition Info
Calories : 1102 Kcal
Carbohydrates : 26.6 gm
Protein : 125.8 gm
Fat : 51.9 gm
Other : 25.1
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
