Vegetable manchurian gravy recipe

Recipe Cuisine: Indo chinese |  Recipe Category: Lunch
Prep Time: 15 mins |  Cook time: 15 mins |  Serves: 3  | Author: Raks anand

Click here for cup measurements

Veg manchurian gravy without maida, veg manchurian balls prepared with besan instead of maida. Easy version using Chings secret masala.

Ingredients

Ching’s Veg manchurain masala – 1 packet (15 gm)
Grated cabbage – 2 cups
Besan (chickpea flour) – 1/4 cup
Green chilli, finely chopped – 1 tsp
Ginger, chopped – 1 tsp
Salt – As needed
Oil – for deep frying
Diced vegetables – 1 cup (Onion, capsicum, carrot)
Water – 300 ml
Spring onion, chopped – As needed

Method:

To prepare veg manchurian balls:

1. Take grated cabbage, besan, ginger, green chilli and salt in a mixing bowl. Mix well. No need to add water.
2. Make equal sized small balls and arrange in a plate.
3. Heat kadai with oil enough for deep frying. Once oil is hot, deep fry the manchurian balls in medium heat until golden in colour. Drain in paper towel.

To prepare veg manchurain gravy:

1. Dissolve chings manchurain masala in water, keep aside.
2. Heat a kadai with a tbsp of oil and stir fry the vegetables for 2 mins.
3. Add the manchurian balls and mix gently.
4. Pour the manchurian masala water and stir.
5. Boil for 3 mins and switch off the flame. Garnish with chopped spring onion.

Notes

• I suggest to use a julienne grater instead of very fine grater as grated cabbage leaves out water. Using larger holed grater helps in controlling the water content.
• Mix, make and cook the balls soon, do not make and keep as it will leave out water.
• Make small balls otherwise inside of the balls won’t be cooked.
• For thicker gravy, boil for an extra minute.

Tags:veg manchurian without maida