Vegetable Manchurian With Gravy

Serves: 4–5

Ingredients (For the Manchurian Balls)

• Cauliflower, beans, cabbage, carrot, and potato – 3 cups (finely grated or chopped)
• Green chilli – 1 (finely chopped)
• Garlic – 4 cloves (finely chopped)
• Cheese – 2 cubes (optional, grated)
• Plain flour (maida) – 1½ cups
• Cornflour – ½ cup
• Baking powder – ¼ tsp
• Soy sauce – 1½ tbsp
• Salt – to taste
• Black pepper – to taste
• Ajinomoto (MSG) – ¼ tsp (optional)
• Water – as required
• Oil – for deep frying

Method (For the Manchurian Balls)

1. In a large bowl, mix maida, cornflour, baking powder, salt, and black pepper.
2. Add all the finely chopped or grated vegetables.
3. Add garlic, green chilli, soy sauce, and a little water. Mix well to form a thick mixture.
4. Do not add too much water; the mixture should hold its shape easily.
5. Shape the mixture into small balls using lightly wet hands.
6. Heat oil in a deep pan over medium heat.
7. Deep fry the balls until golden brown and crisp.
8. Remove and keep aside.

Ingredients (For the Gravy)

• Oil – 1 tbsp
• Onion – 2 medium (finely chopped)
• Garlic – 15 cloves (finely chopped)
• Green chillies – 2 (finely chopped)
• Fresh coriander leaves – 1 cup (chopped)
• Tomato sauce – ½ cup
• Water – ½ cup
• Cornflour – 1 tsp
• Soy sauce – ½ tsp
• Vinegar – 1 tsp
• Salt – to taste
• Ajinomoto (MSG) – ¼ tsp (optional)

Method (For the Gravy)

1. Mix cornflour with ½ cup water to make a smooth slurry. Keep aside.
2. Heat oil in a pan or wok over high heat.
3. Add onion and garlic, and sauté until light golden.
4. Add green chillies and cook for 1 minute.
5. Add tomato sauce, soy sauce, vinegar, salt, and Ajinomoto (optional). Mix well.
6. Pour in the cornflour slurry and cook for 2–3 minutes until the gravy thickens slightly.
7. Add the fried Manchurian balls and mix gently so they are evenly coated with the gravy.
8. Cook for another 2 minutes.
9. Garnish with chopped coriander leaves.
10. Serve hot immediately.

Serving Suggestions

• Serve hot immediately after cooking.
• Best enjoyed fresh for a crispy outside and soft inside texture.
• Serve as a starter or main course.
• Pairs well with fried rice, noodles, or steamed rice.
• Garnish with fresh coriander leaves or spring onions before serving.

Tips

• Fry one test ball first to check the seasoning and binding before frying the full batch.
• Squeeze excess water from vegetables if the mixture becomes too wet.
• Fry on medium heat for evenly cooked and crispy Manchurian balls.
• Add the balls to the gravy just before serving to maintain crispness.