Ingredients
For 4 persons
- Cauliflower finely chopped 1 cup
- Carrots grated ½ cup
- Green onion finely chopped ½ cup + for garnishing
- Red capsicum ¼ cup
- Garlic finely Chopped 2 tbsp
- Ginger finely chopped 2 tsp
- Dark soya sauce 1 tbsp
- Salt to taste
- MSG 1 tsp (optional)
- Sweet chilli sauce 2 tbsp
- Green chilli sauce 1 tbsp
- Green chilli 2 chopped
- All purpose flour (maida) ½ cup
- Corn starch ¼ cup + 1 tbsp
- Black pepper powder 1 tsp
- Red chilli flakes ½ tsp
- Sufficient oil for frying
- Orange vinegar 1 tbsp
For Manchurian balls
- Mix all chopped vegetables, corn flour, all purpose flour, black pepper, half portion of chopped ginger and garlic, salt and mix well, adding water as required for thick consistency.
- Heat oil in wok and make round balls with the hand and fry them in small batches on medium to high heat.
For Sauce
- Heat some oil in wok on high heat.
- Add remaining ginger and garlic and saute for a while
- Add green onion and green chilly and saute for another 8-10 seconds.
- Add 3 cups of water
- Add all the sauces and let the mixture to boil.
- Dissolve corn starch in ½ cup of water and add to mixture.
- When it thickens, lower the heat and add manchurian balls in gravy.
- Add orange vinegar. Mix well and turn off the heat.
- Garnish with green onion and serve hot with steamed or fried rice.
