-
1
1 Heat oil for deep frying in a heavy bottomed vessel.
-
2
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables.
-
3
Sprinkle little water to make a thick mixture.
-
4
Add water little by little and use only as much water as required to form small balls.
-
5
You should be able to make small balls as shown in the picture above.
-
6
3 Carefully place each ball into the hot oil.
-
7
Do not crowd the vessel.
-
8
Reduce flame and deep fry the vegetable balls until cooked.
-
9
Increase the flame towards the end of the cooking process and fry until they turn golden brown.
-
10
Remove onto absorbent paper and keep aside.
-
11
4 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds.
-
12
Add the green chillis and ginger and stir fry on high for a few seconds.
-
13
5 Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.
-
14
6 Add the vegetable balls and stir fry for another 3 mts.
-
15
They should retain their crunch.
-
16
Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
-
17
Mix well and cook for 2 mts.
-
18
Add 3 to 4 tbsps of water and cook for 2 mts.
-
19
7 Toss on high flame for 1 to 2 mts.
-
20
Turn off heat.
-
21
Garnish with the chopped spring onion greens and/or coriander leaves.
-
22
For Wet Vegetarian Manchurian (with gravy) follow the steps below.
-
23
1 Mix a tbsp of cornflour in a little water.
-
24
Keep aside.
-
25
2 After following step 5 above, add 1 1/2 cups water and bring to a boil.
-
26
Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
-
27
3 Add the cornflour water slowly and keep stirring until it takes a thick gravy like consistency.
-
28
Cook for 1 to 2 mts.
-
29
Turn off heat.
-
30
4 Add the balls to the gravy at the time of serving.
-
31
Garnish with chopped spring onion greens and/or coriander leaves.
