Veg Manchurian is one of my favourite Indo-Chinese food. I don’t cook it frequently though. Somehow the taste of cornflour in the Manchurian balls put me off. Whether in a Chinese restaurant or home, wherever I’ve tried this a thought always came into my mind that how about if something else can be used instead of using the refined/processed cornflour into this.
So, a little of experiment happened in my kitchen this time. And I’ve added our very own besan (gram flour) and rice flour into the Manchurian balls while making the mixture. The result was great, same taste with a bit of healthier side added into the Manchurian balls. I’m satisfied, and I’ll continue with this recipe in future. It’s a keeper. Hope, you’ll love it too! 🙂
For Manchurian Balls
- Cabbage- 2 cups (chopped)
- Carrot-1 (grated)
- Capsicum- 2 tbsp (finely chopped)
- Spring onion/Scallion- 1 (finely chopped)
- Besan/Gram flour- ¼ cup
- Rice flour- ¼ cup
- Onion- 1 medium sized (cut into cubes)
- Green onion- 1 (chopped, only the green part)
- Garlic- 1 tbsp (chopped)
- Ginger- 1 tsp (julienned)
- Green chillies- 3 (chopped)
- Tomato sauce- 6 tbsp
- Green chilli sauce- 1 tbsp
- Soya sauce- 1 tsp
- White vinegar- 1 tsp
- Corn flour- 1 tbsp
- Water- ¾ cup
- Sugar- 1 tsp
- Vegetable oil
For Manchurian Balls
Blanch the grated cabbage. Drain using a strainer and keep aside. This step is optional, but highly recommended.
You can use the cabbage directly, but if you through away the first boiled water out of it, this veggie will do you no harm. People often complain gas and other problems related to indigestion after consuming cabbage. So this step is for preventing the health issues.
In a bowl add everything mentioned ‘for Manchurian Balls’. Mix well using your fingers. Make lemon sized balls. Keep aside.
In a deep frying pan/kadai (nonstick preferably) heat 1 cup of oil. Fry Manchurian balls on medium flame until golden brown in color. Drain on tissue paper and keep aside.
Mix cornflour in water, keep aside.
In a deep frying pan/kadai heat 2 tbsp oil. Add cubed onions, give them a quick stir fry on high flame until translucent, remove and keep aside.
In the remaining oil add ginger-garlic. Stir fry on medium flame for few seconds. Add tomato sauce, green chilli sauce, salt, soya sauce, vinegar, green chilies and sugar. Mix well. Now add Cornflour mixture into this. Mix well and cook for 2-3 minutes on medium flame. Add Manchurian balls and fried onions. Mix gently. Cook for one minute more. Remove and garnish with chopped spring onions (green part only).
Serve hot with Chinese fried rice or Noodles.
- You can of course, use All purpose flour/Maida and Cornflour (1/4 cup each) if you don’t want to add Besan/Gram flour and Rice flour while making the balls.
- If you want to serve a dry version of ‘Veg-Manchurian’, reduce the quantity of water. Use ½ cup of water and ½ tbsp of cornflour.