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Add a photoVegetable Manchurian with Fried Rice is one congenial Indo-Chinese comfort food, when I say Indo-Chinese it refer to Indian version of Chinese dishes which are revamped over the years to suit the Indian palate. Manchurian which has always topped the menu cards of Indian Chinese serving restaurants, got it's name from Manchuria, which is actually a historical name for Northeast China. Light, spongy golf ball sized deep fried vegetable dumplings plunged in piquant peppery sauce relished with stir-fried rice.
Ingredients
- For the manchurian balls:
- 1 small size cabbage
- 2 medium size carrot
- ¼ Cup finely chopped spring onion greens
- 2 tbsp bread crumbs
- 1 tsp freshly crushed black pepper
- 2 tbsp all purpose flour
- 2 tbsp cornflour
- Salt, as per taste
- Oil for deep frying
- For the manchurian sauce:
- 1 large onion, finely chopped
- 3 - 4 cloves of garlic, finely chopped
- 1 inch piece of ginger, finely chopped
- 2 red chilies, fine chopped
- 1 medium size capsicum, cut into small cubes
- 1 tbsp corn flour dissolved in 2 tbsp water
- 1 tbsp soya sauce
- 1 tbsp tomato sauce
- 1 tbsp white vinegar
- 2 water or vegetable stock
- 1 tbsp green chili sauce
- 1 tsp freshly crushed black pepper
- Salt, as per taste
- Oil for cooking
Directions
- To prepare the manchurian balls, first wash cabbage, carrot and spring onion in water. Pat dry with kitchen towel.
- Now grate carrots and transfer to a bowl. I used Food Processor to do the job of chopping cabbage or mincing it, cabbage can be grated also.
- Mix all the ingredients except oil in a large bowl. Combine with your fingers to get soft pliable dough like mixture. Keep aside for 10 minutes.
- Pinch small portion out of the mixture and shape into small round balls. Once all the balls are ready keep them in the fridge for sometimes till oil is heated. Keeping manchurian balls in fridge for 10 - 5 minutes make them firm and there is less chance of balls falling part while deep frying.
- Meanwhile heat oil in a deep frying pan over medium heat to fry the manchurian balls.
- Deep fry balls on boil over medium heat in small batches, do not overcrowd the frying pan at one time else balls will not get fried properly.
- Once balls are deep brown from outside transfer to a plate lined with paper towels. Turn off the heat and set balls aside until required.
- To prepare the sauce, heat oil in a saucepan add onion, ginger, garlic, chilies and fry over high heat for 2 - 3 minutes or until you can smell the aroma. No need to fry the onion for too long.
- Now add chopped capsicum, soya sauce, vinegar, chili sauce, tomato sauce, salt, black pepper and fry for 5 minutes over medium to high heat.
- Add water or vegetable stock whatever you are using I prefer using stock. Stir to combine and let sauce simmer for 5 minutes.
- Add the cornflour paste to thicken the sauce and again simmer the sauce over medium heat. Once sauce is thickened as per desired consistency add the manchurian balls to the sauce and simmer for 1 - 2 minutes.
- Turn off the heat garnish with chopped spring onion greens.
- Serve hot with fried rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 757g | |
| Recipe makes 4 servings | |
| Calories 126 | |
| Calories from Fat 7 | 6% |
| Total Fat 0.79g | 1% |
| Saturated Fat 0.17g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 362mg | 15% |
| Potassium 529mg | 15% |
| Total Carbs 27.53g | 7% |
| Dietary Fiber 6.3g | 21% |
| Sugars 8.79g | 6% |
| Protein 4.85g | 8% |
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