Veg Manchurian Dry

Vegetable Manchurian Dry! The name itself makes juices flowing in mouth which is an easy to make Indian Chinese recipe. This recipe is a dry version and makes for a good starter/side dish or snack. 

It is a tempting appetizer prepared by sautéing deep fried vegetable balls in soy, tomato and chili sauces. 

Ingredients :

For Veg Balls :

• Cabbage finely chopped/grated - 1 cup
• Carrot grated - 1 cup
• Ginger-Garlic Paste - 1tsp
• Maida/All Purpose Flour -3/4 cup
• Corn Flour - 1/4 cup
• Salt to taste
• Oil for deep frying

For sauce saute :

• Ginger-Garlic finely chopped - 1 tbsp
• Soy Sauce - 1 1/2 tbsp
• Red Chilli Sauce - 2 tsp
• Tomato Ketchup - 1 tbsp
• Oil - 2tbsp

Method :

To prepare veg balls:

• In a bowl take all the ingredients for the veg balls. Mix well.
• Do not add water in the mix, as water released from the vegetables will be enough to bind them. In case it does not bind properly, sprinkle some water.
• Prepare small balls from the mixture.
• Heat enough oil in a pan/kadai on medium flame for deep frying. When oil is medium hot drop in veg balls one by one.
• Fry on medium flame till golden brown. Drain oil from the balls and transfer to a plate with paper towel to remove excess oil.

For saute :

• Heat 2 tbsp oil in a kadai/wok(wide-mouthed pan) on medium-high heat.
• Add finely chopped ginger-garlic. Saute till raw smell goes away.
• Add soy sauce, chilli sauce, tomato ketchup, salt and mix well.
• Add fried veg balls. Toss and cook on high flame for 1-2 mins.
• Yummy and tasty veg manchurian dry is ready to be served.