Ingredients:
- • For the manchurian balls:
- • 1/2 head cabbage (green or purple both are fine, I used purple)
- • 2 medium carrots chopped
- • 1 medium onion chopped
- • 2 teaspoon ginger chopped
- • 1 teaspoon garlic chopped
- • 2-3 green chilli chopped
- • Salt to taste
- • 1/2 cup unbleached all purpose flour (use rice flour if gluten-free)
- • 1/4 cup corn starch (or tapioca starch)
- • Vegetable oil (for frying)
- • For the manchurian sauce:
- • 1 tbsp vegetable oil
- • 12 cloves garlic chopped
- • 2 green chilli chopped
- • 1 tbsp ginger chopped
- • 2 tbsp onion chopped
- • 2 tbsp tomato ketchup
- • 1-2 tbsp hot chilli sauce (use more or less based on your preference)
- • 2-4 tbsp soy sauce
- • 4 cups vegetable stock
- • Salt to taste
- • 4 tbsp cornstarch (tapioca starch works as well)
- • 2 coriander (finely chopped)
Method:
- For the Manchurian balls
- Heat oil for frying in a wok or fryer.
- Grate all of the veggies, including the onion, with a grater or better, in a food processor.
- Place the veggies and the rest of the ingredients in the bowl and mix until a ball formed with the veggies holds together. You don’t want the balls to be doughy, but if absolutely necessary, add a little more flour if needed to bind.
- Shape the mixture into 3/4th-inch balls (you should get about 32) and flatten each slightly before adding to the hot oil. You can fry several at a time but don’t overcrowd the pan.
- Turn the manchurian balls over as needed so they are golden-brown on both sides. Remove them to a dish lined with paper towels and set aside.
- Make the Manchurian sauce:
- To make the sauce, place the wok or pan on high heat and when it is very hot, pour the oil in along the sides of the pan.
- Add the garlic, ginger, chilli,and stir-fry for just 10 seconds or so, then immediately add Saute just a minute, and then add the sauces one by one in the center of the ketchup, chilli sauce, . Mix together quickly and then add four cups of water to the wok. Bring to a boil, add soya sauce and taste the sauce. If needed, add salt.
- Mix the cornstarch with 4 tbsp water and add a little at a time until the sauce thickens. You don’t have to use all of it–stop when the sauce is thick enough for your liking. Cook the sauce until it comes to a boil and becomes glossy, 2 minutes. Turn off heat and season with coriander before serving.