Veg Manchurian Balls

Vegetable Manchurian Balls + Chicken Fried Rice

Oh my word! They have bomb of all the different flavors and are so tender that they melt in your mouth! These tasty Chinese Veg Balls are always a hit with my family. And, let’s not forget the sauce, the Chinese gravy really makes the dish. While most Manchurian balls call for a few veggies, I use a variety of wonderful veggies to enhance its health factor. 

Also, they are one of the best vegetable substitutes to make these luscious-meatless “meatballs”. Whether you present them as a meatless main course piled on top of fried rice or noodles, or serve as an appetizer in a dry gravy form, these Manchurian balls are appetizing. These are great choice for vegetarians or if you’re just like me, looking to incorporate more plant based foods into my diet. Lots of veggies are hidden inside and great served over chicken fried rice or triple szechwan fried rice.

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour

Serves: 3-4 Persons

Ingredients:

For Manchurian Balls:

1 cup cabbage, finely shredded

½ cup capsicum, finely shredded

½ cup carrot, peeled and grated

½ teaspoon ginger, finely chopped

½ teaspoon garlic, finely chopped

1 teaspoon green chilies, finely chopped

1 tablespoon spring onions – green, chopped

3 tablespoons all-purpose flour

2 tablespoons corn flour

1 teaspoon black pepper powder

½ teaspoon salt

For Manchurian balls sauce:

2 cups Cooking oil, for frying

2 tablespoons Cooking oil

1 teaspoon ginger, finely chopped

1 teaspoon garlic, finely chopped

1 teaspoon green chilies, finely chopped

2 tablespoons capsicum, finely chopped

2 tablespoons carrot, finely chopped

1 tablespoon vinegar

2-3 tablespoons soya sauce

2 tablespoons chili sauce, adjust heat

3 tablespoons tomato ketchup

½ teaspoon black pepper powder

¼ teaspoon salt, adjust as per the taste

½ cup water

Corn flour slurry:

3 tablespoons corn flour

½ cup water

Method:

Fried Manchurian Balls

• In a large bowl, combine all the elements mentioned in the list of Manchurian balls. Make a dough by gently binding veggies and flour together. Make sure you do not add a single drop of water during the combining process.
• When the dough seems a bit sticky, you can simply add extra 1 tablespoon of all-purpose flour but, avoid over addition of flour. Less proportion of flour will give wonderful results making balls soft from inside and crispy from outside.
• In a pan, heat 2 cups cooking oil, make a small size ball and gently drop one by one and add as many Manchurian balls that will fit, cook on low.
• Turning often so that all the side gets light browned. When finished, place on a dish lined with paper towels to blot any excess oil. And continue cooking the remaining Manchurian balls, repeating the process.

For the sauce:

• In a pot, add 2 tablespoons cooking oil, finely chopped ginger and garlic, when the raw smell of ginger-garlic seems low, add finely chopped capsicum and carrots and reduce the flame.
• Allow the veggies to cook for less than a minute, add 1 teaspoon chopped green chilies, 1 tablespoon vinegar, 3 tablespoons soya sauce, 2 tablespoons chili sauce, 3 tablespoons tomato ketchup, ½ teaspoon black pepper powder, ¼ teaspoon salt, and sauté for a minute.
• Add ½ cup water and bring it to boil, add half cornflour slurry and keep stirring. Allow the sauce to become thick. If the consistency is thin, add remaining cornflour slurry, keep stirring in between.
• As soon as the desired consistency is achieved, drop in all the Manchurian balls and simmer for an additional 5 minutes. Serve warm with chicken and egg fried rice. Enjoy!