Sunday, March 16
For manchurian balls:
Carrot small(grated) - 3 nos
Cauliflower small(grated) – 1 no
Small Cabbage (grated) – 1 no
Green chillies(finely chopped) – 2 no
Allpurpose flour(Maida) - 1 tbsp
Ajinomoto - ¼ tsp (optional)
Black pepper powder – ½ tsp
Salt - ½ tsp
Corn flour - 2 tsp
Oil for deep frying
For Manchurian sauce:
Oil - 2 tbsp
Ginger paste -1 tsp
Garlic paste - 1 tsp
Worcestershire sauce - 1 tbsp
Tomato sauce - 1 tbsp
Soya sauce - 2 tbsp
Vinegar - 2-3 tsp
Green chillies (finely chopped) - 3-4 nos
Salt - 1 tsp
Onion (finely chopped) – 1 no
Black pepper - ¼ tsp
Corn flour - 1½ tbsp
For making balls:
Put 1 tsp. salt in grated cabbage(also carrots n cauliflower) and leave it for 15 minutes. After that squeeze it to get the water off.
Mix all the ingredients for manchurian balls. If the mixture is too soft, add more maida.
Make balls of oval shape and roll them in dry maida.
Heat oil in a pan or a kadai.
Fry the balls till they become golden brown in colour.
For making Manchurian sauce:
Heat 2 tbsp. of oil in a pan or a kadai. Sauté onions and green chillies.
Add ginger and garlic paste and fry it for one minute.
Add the sauces, vinegar, salt and black pepper and cook for 1 minute.
Add 1½ cups of water and boil it and simmer for 2 minutes.
Mix 1/2 cup of water in corn flour and add while continuously stirring it. Cook till it becomes slightly thick. Remove from flame and keep aside.
While serving, boil it again and put the balls in it.
Cook for one minute.