Manchurian with Vegetables


Makes 4 servings  
Cornstarch 6  tablespoons
Spring onions with greens 3  medium
Cabbage, grated 1  medium
Carrot, grated 1  medium
Cauliflower, grated 1/4  Small
Table salt 2  teaspoons
Maida (refined flour) 1/4  Cup
Vegetable oil 1  quart
Fresh ginger piece, peeled and finely chopped 1  Inch
Garlic cloves, finely chopped  
Green chile, stemmed and finely chopped  
Green chile, stemmed and finely chopped
stalk of celery(ajwain k danthal),finely chopped 2  Inch
Vegetable stock 2 1/2  Cups
Dark soy sauce 1 1/2  tablespoons
Sugar 1/2  teaspoon
White pepper powder 1/4  teaspoon
Vinegar 1/2  tablespoon



  • Place 3 tablespoons of cornstarch in a bowl. Add 1 cup (200 ml) water and whisk till well incorporated. Set aside.
  • Finely chop the spring onion bulbs and greens separately. Reserve the spring onion greens for garnish.
  • Place the cabbage, carrot and cauliflower in a bowl.  Rub in ½ teaspoon salt and set aside for 10 minutes.  Squeeze out excess water from the vegetables and place them in a bowl.  Add the remaining cornstarch, refined flour and ½ teaspoon salt and combine well. Divide into 20 equal portions and shape into small balls.
  • Place a wok on high heat and pour in 1 quart (800 ml) oil.  When small bubbles appear at the bottom of the wok, gently slide in the vegetable balls, and cook stirring with a slotted spoon, till the balls are golden brown.  Drain with the slotted spoon and place onto an absorbent paper.
  • Place a deep non stick pan on medium heat and pour in 1 tablespoon (15 ml) oil. When small bubbles appear at the bottom of the pan, add the ginger, garlic, chile and celery and sauté for 30 seconds.  Add the spring onion bulbs and sauté for 30 seconds more.  Add the vegetable stock, dark soy sauce, 1 teaspoon salt and sugar. Stir well and add white pepper powder and stir again.  Once the mixture comes to a boil, add the cornflour water and stir.  Simmer for 3-4 minutes or till the gravy thickens. Add vinegar and stir again.
  • Add the vegetable balls and spring onion greens and simmer for 1 minute.
  • Serve hot.

TIP: If you want to serve it dry without the sauce, reduce the stock to 1 cup and cornstarch in the sauce to 1 ½ tablespoons only.  You can make this with only cauliflower too. Just dip cauliflower florets in cornstarch batter and cook them till crisp in oil and add to the sauce.



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