Veg Manchurian with Manchurian Sauce

indianhealthyrecipes.com

Yvonne Wakefield

subheading: For Manchurian Balls:

1 ¼ cup cabbage finely chopped

½ cup carrot grated (1 medium)

¼ cup French beans (finely chopped, can skip but adds flavor)

2 tablespoons capsicum grated or minced

¼ cup spring onions finely chopped

3 tablespoons cornstarch (white corn flour)

3 tablespoons all-purpose flour (maida) (prefer organic)

¼ to ½ cup bread crumbs (optional, for extra crisp, refer notes)

¼ to ½ teaspoon pepper crushed

1 teaspoon ginger garlic paste

2 pinches salt (very little)

Oil as needed for frying

subheading: For Manchurian Sauce:

1½ tablespoons oil

¾ tablespoon garlic finely chopped

½ tablespoon ginger finely chopped

¼ cup spring onions finely chopped

¼ cup bell peppers (capsicum) finely chopped

1 tablespoons soya sauce or tamari

2 tablespoons red chili sauce (or any hot sauce, adjust to taste)

1 tablespoon ketchup (optional)

1 teaspoon vinegar or as needed (or apple cider vinegar)

¾ tablespoon cornstarch (white corn flour or arrowroot powder (1 tsp for dry)

¼ cup water to dissolve cornstarch(2 tbsps for dry)

1 cup water or veg stock for gravy (½ cup for dry)

salt as needed

1 to 1 ½ teaspoon sugar

¼ to ½ teaspoon pepper coarsely crushed

subheading: optional for color:

½ to ¾ teaspoon red chili powder or 1 tsp red chili paste (optional, used for color)

1 ½ tablespoons water to make chili paste

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