Dry Veg Manchurian

1. 1
   prep · ~15 min

   Prepare the vegetables for the balls.

   1.Finely shred 200g cabbage, grate 100g carrot, and finely chop half a bell pepper and 1 small onion.

   2.Place all vegetables in a mixing bowl. Sprinkle 0.25 tsp salt and mix well.

   3.Let the vegetables rest for 10 minutes — they will release water. Squeeze out all the excess moisture with your hands.

   TIPRemoving the water is crucial — too much moisture will cause the balls to break apart while frying.
2. 2
   mix · ~5 min

   Form the vegetable dough.

   1.To the squeezed vegetables, add 0.25 cup all-purpose flour, 0.25 cup corn flour, 2 tsp ginger-garlic paste, 2 finely chopped green chilies, and 1 pinch black pepper.

   2.Mix everything well into a soft, cohesive dough. Do not add any water — the moisture from the vegetables should be enough.

   3.Grease your palms with a little oil. Divide and shape the mixture into 12-14 equal small balls.
3. 3
   fry · ~8 min

   Deep fry the vegetable balls.

   1.Heat 2 cups of oil in a wok over medium heat. Drop a tiny speck of dough in — it should rise to the surface steadily, not burn instantly.

   2.Gently slide 5-6 balls into the hot oil. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crisp.

   3.Remove with a slotted spoon and drain on paper towels. Repeat with remaining balls.

   TIPKeep the heat steady at medium — high heat will brown the outside but leave the inside raw.
4. 4
   saute · ~1 min

   Blister the sauce aromatics.

   1.Heat 1 tbsp oil in a large pan or wok over high heat.

   2.Add 1 inch finely chopped ginger, 6 chopped garlic cloves, 2 slit green chilies, and the white parts of the spring onion.

   3.Saute for 30 seconds until fragrant, keeping the vegetables moving so they don't burn.
5. 5
   saute · ~3 min

   Build the manchurian sauce.

   1.Reduce the heat to medium. Add 2 tbsp finely chopped tomato and cook for 1 minute until soft.

   2.Pour in 2 tbsp soy sauce, 1 tbsp red chili sauce, 1 tsp vinegar, 0.5 tsp sugar, 1 pinch each of salt and pepper, and 2 tbsp water.

   3.Stir and let the sauce bubble and thicken slightly for about 1-2 minutes.
6. 6
   assemble · ~1 min

   Toss the fried balls in the sauce.

   1.Add the fried vegetable balls to the pan with the sauce.

   2.Quickly toss everything together for about 1 minute on high heat, ensuring each ball is well-coated.

   3.Switch off the heat. The balls should remain crisp on the outside and the sauce should just cling to them — not make them soggy.

   TIPToss the balls in the sauce just before serving. If they sit too long, they will soften and lose their crunch.
7. 7
   garnish

   Garnish with spring onion greens and serve immediately.

   Transfer to a serving plate, scatter the reserved spring onion greens on top, and serve hot.

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