Veg-Manchurian

Ingredients:

For Manchurian Balls:

Potato - 2
Carrot - 2
Beans
(you can use green peas, bell pepper etc)
Chopped greenchilli
Ginger-Garlic paste - 1/2 tsp
Pepper powder - 1/2 tsp
Soy sauce - 1 tsp
Red chilli sauce/ Chilli paste - 1 tsp
Boiled Rice - 1/2 cup
Corn flour - 2 tbsp
Chopped spring Onion
Salt
Oil for Deep Fry

For Sauce:

Chopped Garlic - 2 tbsp
Chopped Onions - 1/2 cup
Chopped Green chilli
Chopped spring Onion
Pepper powder
Soy sauce - 1 tbsp
Chilli Sauce - 1 tbsp
Sugar - 1 tsp
Salt
Oil - 1 tbsp

Procedure:

Wash, peel and grate Potato and Carrot.
Finely chop beans.


Cook these veggies in boiling water till they are half done.




Switch off the stove and drain the half boiled mixture immediately and using thick cotton/cheese/ muslin cloth squeeze out all the water and set aside. Don't throw the drained water as we can use that stock while making any soup.




Let the mixture cool for a while and then add chopped green chilli, ginger-garlic paste, pepper powder, salt, soy sauce, chilli sauce, mashed boiled rice, and corn flour and mix well.

The boiled Rice is binding agent which avoids breaking the Manchurian dumplings. You can add little more rice if required. The mixture should be dry and if u need you can add little more corn flour too. But don't add too much as it make the dumplings hard.


Using the dough make small round dumplings.

And roll them in little corn flour.

Deep fry the dumplings till they turn light golden color, and set aside.


Now take a pan, add oil, when it is hot add cumin seeds and chopped garlic and fry for 2 min.


Now add Chopped green chilli and chopped Onion and fry till onions are soft.


Now add soy sauce, chilli sauce, sugar, salt, pepper powder, spring onions and mix well.


If required add little veg stock (i.e. left over drained water) and mix well, then add Manchurian balls and nicely coat them with the sauce.




Serve Hot with Tomato ketchup.



Note:

If you want make Manchurian wet, before adding Manchurian balls in the sauce, add 1 or 2 cups of stock and let it cook for a while. when it started boiling add 2 tbsp of corn flour water( mix 1 tsp of corn flour with 2 tbsp of water) thicken the sauce according to your sauce consistency. then add balls and let it cook for another 2 min. Or just add your Dumplings to the sauce just before serving, and the sauce should be real hot.