Vegetable Manchurian

There are two versions of Vegetable Manchurian, wet and dry. This recipe is a dry manchurian recipe.If you need to have some sauce on them you can use the same recipe for gobi manchurian sauce as given in below link and drizzle it over the dry manchurian balls.

Manchurian Sauce.
Preparation time: 50 minutes
Serves 6 persons


3 cups chopped cabbage
3 cups chopped carrot
2 tablespoons all-purpose flour
2 tablespoons cornflour
1/2 tablespoon rice flour
1 tablespoon ginger-garlic paste
6 green chilis chopped very finely(reduce if you don’t need it spicy)
salt to taste
oil for deep frying
1/2 teaspoon red chilli powder (optional if you dont need spice)

1.Fine chop your cabbage and carrots and mix them in a bowl.

2.Fine chop the green chilis and add them to the carrot-cabbage mixture.
3.In a bowl take the all purpose flour, cornflour and rice flour. Add salt, ginger garlic paste and mix.
4.Now combine the vegetables with the flour.
5.Add only enough water required to form balls or your manchurian will turn out oily.
6.Roll small balls and drop them in heated oil one by one. 
7.Fry them on a medium flame until the interior of each ball is cooked.
8.Transfer the fried balls onto a kitchen paper and let absorb the oil.
Serve hot with ketchup,chili sauce or manchurian sauce.

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