Sunday 7 July 2013


Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 8

For The Manchurian Ball
3 cups finely chopped cauliflower(gobhi)
1/2 cup chopped onions
1/2 capsicum chopped (optional)
2 tbsp cornflour
2 tbsp plain flour (maida)
2 slices of Bread
1 tbsp semolina sooji
1/2 cup milk
3/4 teaspoon baking powder
1 teaspoon soya sauce (optional)
3 to 4 clove of garlic (lehsun) , finely chopped
1 slit green chilli , finely chopped
salt and freshly ground black pepper powder to taste
oil for deep-frying

For The Sauce
1 tbsp garlic (lehsun) , finely chopped
2 tsp finely chopped green chillies
1 onion finely chopped
1 capsicum finely chopped
1 cup clear vegetable stock or water
1 tbsp soy sauce
1 tbsp cornflour mixed with 1 cup of water
1 tbsp tomato ketchup
1 tsp schezwan sauce
2 tbsp oil
salt to taste
2 tbsp finely chopped coriander leaves

Manchurian Balls 
  1. Combine the cauliflower, onions,capsicum, cornflour,semolina, plain flour,bread soaked in milk,baking powder,soya sauce, garlic, green chilli, salt and pepper in a bowl. Mix well. 
  2. Shape spoonfuls of the mixture into small balls. 
  3. Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside. 
For the sauce
  1. Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
  2. Add onion,capsicum and cook for two minutes. 
  3. Add the stock, soya sauce, cornflour paste, tomato ketchup,schezwan sauce and salt and simmer for a few minutes.  
  4. Just before serving, put the vegetable balls in the sauce and bring to a boil, garnish with spring onions and coriander(dhaniya leaves) and serve hot with fried rice of haka noodles
  1. Ready mix packs of manchow soup or manchurian gravy (knorr,chingsor maggi) too can be used for the sauce after adding the above mentioned veggies.

Share This!

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...