Made with AI
Vegetable Manchurian Balls in Gravy
Ingredients
- cabbage, finely shredded200 g
- carrots, grated100 g
- green beans, finely chopped50 g
- bell pepper, finely chopped50 g
- onion, finely chopped50 g
- all-purpose flour60 g
- cornflour30 g
- soy sauce2 tbsp
- ginger-garlic paste1 tbsp
- tomato ketchup2 tbsp
- chili sauce1 tbsp
- spring onion greens, chopped2 tbsp
- vegetable oil2 tbsp
- black pepper powder1 tsp
- salt1 tsp
- water400 ml
Instructions
- 1
In a large mixing bowl, combine 200g finely shredded cabbage, 100g grated carrots, 50g finely chopped green beans, 50g finely chopped bell pepper, and 50g finely chopped onion.
- 2
Add 30g cornflour, 30g all-purpose flour (reserve the remaining 30g for the gravy), 1/2 tsp salt, and 1/2 tsp black pepper powder to the vegetables. Mix well to form a dough-like mixture. If the mixture is too wet, add a little more flour.
- 3
Shape the mixture into small balls (about 18-20 balls).
- 4
Heat 2 tbsp vegetable oil in a deep pan over medium heat. Fry the balls in batches until golden brown and crisp. Remove and drain on paper towels.
- 5
For the gravy, heat 1 tbsp oil in a pan. Add 1 tbsp ginger-garlic paste and sauté for 30 seconds.
- 6
Add the reserved 30g all-purpose flour and sauté for 1-2 minutes until lightly golden.
- 7
Add 2 tbsp soy sauce, 2 tbsp tomato ketchup, 1 tbsp chili sauce, 1/2 tsp salt, and 1/2 tsp black pepper powder. Mix well.
- 8
Gradually add 400ml water, stirring continuously to avoid lumps. Bring the mixture to a boil, then simmer for 3-4 minutes until the gravy thickens.
- 9
Add the fried Manchurian balls to the gravy and simmer for 2-3 minutes so they absorb the flavors.
- 10
Garnish with 2 tbsp chopped spring onion greens and serve hot with steamed rice or noodles.
