Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes and has become a staple of Indian Chinese Cuisine. The first Manchurian dish was born in 1975 in a Chinese restaurant in India. Eventually, this dish was evolved as Gobi Manchurian (Cauliflower Manchurian), Paneer Manchurian, Mushroom Manchurian, Vegetable Manchurian, Chicken Manchurian and so on. This recipe is to make dry vegetable manchurian which means without gravy and can be used to make the manchurian dish with gravy as well. It is so easy to make, delicious and a perfect snack for vegetarians.
The secret ingredient for this recipe is marinara sauce. You can use either homemade or store-bought marinara sauce. If you do not have it at home, use tomato ketchup instead of marinara sauce.
- 1 cup grated cabbage
- 1 cup grated carrot
- 1/2 cup grean beans, thinly sliced
- 1 cup chopped onion
- 1/2 cup chopped capsicum
- 2 tablespoons chopped garlic
- 1 tablespoon chopped ginger
- 1 tablespoon chopped green chillies
- 1/2 cup chopped spring onion
- salt to taste
- 1 tablespoon chilli powder
- 1 tablespoon chilli flakes
- 1 teaspoon pepper powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon cumin seeds
- 2 tablespoon marinara sauce
- 3 tablespoons gram flour
- 2 tablespoon cornflour
- oil to deep fry
- To a large mixing bowl, add all the vegetables.
- Add salt to taste, chilli powder, chilli flakes, pepper powder, turmeric powder, cumin seeds, marinara sauce, gram flour and corn flour.
- Mix all together until well-combined.
- Make small balls from the mixture.
5. Deep fry the prepared balls until golden brown.
6. Place the fried manchurian balls on a paper towel to drain the excess oil.
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