For Manchurian balls
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- Cabbage- 2 cups finely chopped
- Carrots- 2 grated
- ginger- 1" piece, chopped finely
- garlic-2 cloves chopped finely
- green chilli- 1 chopped finely
- spring onions(scallions)- 1/2 bunch chopped finely
- cornstarch- 3 tbsp
- maida- 1 tbsp
- salt to taste
- chilli powder- 1 tsp
- oil for deep frying
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For Manchurian Sauce
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- Spring onions- 1/2 bunch chopped finely
- ginger- 1/2" piece chopped finely
- garlic - 2 cloves chopped finely
- green chilli- 1 chopped finely
- chilli powder- 1/2 tsp
- Tomato sauce- 2 -3 tsp
- Soya sauce- 2-3 tsp
- cornstarch- 1 tbsp ,mix with water to make a paste.
- water- 1 cup
- salt to taste
- oil-4 tsp
Method
Mix cabbage, cornflour,carrots,chilli powder, salt, cornstarch,maida,ginger, garlic and chopped spring onions together in a bowl(preferably with hand and no need to add water as the water from vegetables are enough to bind).
Make small balls out of this mixture and deep fry in hot oil till golden brown.
For the manchurian sauce heat oil in a pan and add ginger, garlic and the white bottom portion of the spring onions. saute for a minute and add salt, chilli powder, tomato sauce and soyasauce.
Add 1 cup of water to it and when it boils add the cornstarch paste.
When the sauce starts to thicken add the manchurian balls and immediately off the stove. Add the top green portion of the spring onions on top.
Serve hot.
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