Veggie Manchurian balls in thick gravy is a spicy and cooking friendly vegan meal which uses simple and easy to find ingredients and on top of that, its dead simple to make. Check it out!
:)
CJ
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Ingredients:
For Manchurian balls:
1 cup cabbage thinly sliced
1/2 cup grated carrots
1/3 cup chopped green onions
1 tsp minced garlic
1 tsp minced ginger
1/4 cup refined flour
2 TBSP cornflour
1 TBSP soy sauce
1 tsp Szechuan sauce
Oil to fry
For the gravy:
1 large knob of garlic ginger paste
or
2 tsp chopped garlic
2 tsp chopped ginger
1 tsp Szechuan sauce
2 TBSP soy sauce
1 cup water
1 TBSP cornstarch
1/3 cup water
1 TBSP mirin
1/2 cup catchup
1 spring onion chopped
Spring onion for garnish
--- DIRECTIONS:
For the Manchurian balls:
- add all the ingredients in a bowl and mix until all incorporated.
- make small sized balls
- fry them in oil on medium-high heat for about 6-7 minutes.
- remove them from the oil, place them in grease paper, reserve
--- FOR THE GRAVY:
-make the cornstarch slurry: add the cornstarch with 1/3 cup water
- heat the oil in a skillet, add the onions and sweat them for 5-6 minutes
- add the garlic and ginger and the green onions, saute for a couple minutes more
- add the soy sauce, lower the heat and let it cook for 3 minutes
- add water if you think its too dry
- add the ketchup
- add the mirin
- add the cornstarch slurry
- add the balls to the gravy or serve it separately. Enjoy!
- Can be frozen, the if balls are separate from the sauce.
🌶🌶 Recipe for my HOMEMADE SZECHUAN SAUCE: • How To Make Szechuan S...
👉 PRINTABLE RECIPE: chefjanapinheiro.com/veggie-m...
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Veggie Manchurian balls in thick gravy | Restaurant style Indo Chinese vegan meal | super easy recipe by Chef Jana Pinheiro