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Mixed Vegetable Manchurian

Mixed Vegetable Manchurian


•Cabbage,grated 1 medium
•Carrot, grated 1 medium
•Green capsicum, finely chopped 1 medium
•French beans, finely chopped 8-10
•Garlic, finely chopped 2-3 cloves
•Ginger, finely chopped 1/2 inch
•Green chillies, finely chopped 2
•Salt to taste
•Refined flour (maida) 1/2 cup
•Oil to deep fry
•Onion 1 medium
•Oil 2 tablespoons
•Celery, finely chopped 2-inch stalk
•Ginger, finely chopped 1 inch
•Garlic, finely chopped 4-6 cloves
•Green chillies, finely chopped 3
•Light soy sauce 2 tablespoons
•Vegetable stock 2 cups
•Spring onions, finely chopped 3 medium
•Salt to taste
•Sugar 1 teaspoon
•Cornflour/ corn starch mixed with 1/2 cup water 3 tablespoons
•White vinegar 1 tablespoon


Finely chop onion.
Place cabbage, carrot, beans, capsicum, garlic, ginger, green chillies and salt in a bowl and mix with hand mashing them slightly. Add refined flour and mix.
Heat sufficient oil in a wok. Shape the vegetable mixture into small balls and gently slide them into the hot oil and deep fry till golden. Drain on absorbent paper.
Heat 2 tbsp oil in a non-stick wok. Add onion, celery, ginger, garlic, green chilli and sauté. Add soy sauce, 2 cups stock and mix.
Chop spring onion greens. Add salt and sugar to the sauce and mix. Add cornflour mixture and mix. Add vinegar and mix. Cook till the sauce thickens slightly.
Add fried balls. Serve garnished with spring onion greens.

Sanjeev Kapoor