Serving – 2
Ingredients:
Cabbage, grated – ¼ cup
Cauliflower, grated – ¼ cup
Carrot, grated – ¼ cup
Green chilly, chopped – 2
Garlic, finely chopped – 2 Tablespoons + 2 Tablespoons
Ginger, finely chopped – 1 Tablespoon + 1 Tablespoon
Salt to taste
Maida (refined flour) – 2 to 3 Tablespoons (as required for binding)
Soya sauce – 1 Teaspoon + 1 Teaspoon
Oil – 1 Tablespoon + to deep fry
Spring onion greens, chopped – 2 to 3 Tablespoons
Corn flour – 1 Teaspoon + as required
Water – ¼ cup
Black pepper powder – ¼ Teaspoon
Vinegar – 1 /2 Teaspoon
Method:
Heat sufficient oil in kadai to deep fry Manchurian.
Mix together carrot, cabbage, cauliflower, green chilly, 2 tablespoons garlic, 1 tablespoon ginger, salt, Maida and 1 teaspoon soya sauce well. Shape into small balls, roll in corn flour and deep fry till golden and crisp.
Meanwhile heat 1 tablespoon oil in pan. Add 2 tablespoons garlic, 2 tablespoons ginger and sauté.
Dissolve 1 teaspoon corn flour in ¼ cup water. Add pepper powder, vinegar, 1 teaspoon soya sauce and mix well. Add this mixture into pan and mix well. Cook for 1 to 2 minutes. Add fried Manchurian mix well. Switch off the heat. Add spring onion greens and mix well.
Serve hot.