Veg Manchurian Recipe
This delicious Indo-Chinese Veg Manchurian is made by forming wisps of vegetables into dumplings, then dunking them into a hot, sweet, sour and salty sauce. It's a flavor explosion! Serve with veg fried rice.
Servings: 8 servings
Calories: 205kcal
Equipment
Ingredients
For the manchurian balls:
- ½ head cabbage (green or purple both are fine, I used purple)
- 2 medium carrots
- 1 medium onion
- 1 medium green bell pepper
- 2 tablespoon ginger garlic paste
- 2-3 green chili peppers (like serrano. Finely minced. Use more or less based on your heat preference. Deseed for less heat)
- Salt to taste
- ½ cup unbleached all purpose flour (use rice flour if gluten-free)
- ¼ cup corn starch (or tapioca starch)
- avocado oil or any neutral oil (for frying)
For the manchurian sauce:
- 1 tablespoon avocado oil or any neutral oil
- 12 cloves garlic (finely chopped)
- 2 green chili peppers (like serrano, minced)
- 1 small green bell pepper (cut into large, ¾th inch cubes)
- 1 small onion (cut into large, ¾th inch cubes and petals separated)
- 2 tablespoon tomato ketchup
- 1-2 tablespoon hot chili sauce (use more or less based on your preference)
- 2-4 tablespoon tamari (or soy sauce)
- 2 tablespoon rice vinegar (or apple cider vinegar)
- 3-4 tablespoon maple syrup
- ½ teaspoon powdered ginger
- 4 cups vegetable stock
- Salt to taste
- 4 tablespoon corn starch (tapioca starch works as well)
- 2 scallions (finely chopped)
Instructions
Make 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 ¾-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 on high heat and when it is very hot, pour the oil in along the sides of the pan.
- Add the garlic and stir-fry for just 10 seconds or so, then immediately add in the bell peppers and onion. Saute just a minute, then add the sauces one by one in the center of the wok--the ketchup, tamari, chili sauce, vinegar, maple syrup and powdered ginger. Mix together quickly and then add four cups of water to the wok. Bring to a boil and taste the sauce. If needed, add salt.
- Mix the cornstarch with 4 tablespoon 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, 2-4 minutes. Add the manchurian balls. Turn off heat and season with scallions before serving.
- Serve with fried rice.
Nutrition
Calories: 205kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 7g | Sodium: 787mg | Potassium: 266mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2965IU | Vitamin C: 43mg | Calcium: 48mg | Iron: 1mg