For Manchurian balls
Cabbage – 2 cups finely chopped
Carrots – 2 grated
Ginger – 1″ piece, chopped finely
garlic – 2 cloves chopped finely
Green Chilli – 1 chopped finely
Spring Onions (scallions) – 1/2 bunch chopped finely
Corn Starch – 3 tbsp
Maida (all purpose flour) – 1 tbsp
Salt to taste
Chilli powder- 1 tsp
Oil for deep frying
For Manchurian Sauce
Spring Onions – 1/2 bunch chopped finely
Ginger – 1/2″ piece chopped finely
Garlic – 2 cloves chopped finely
Green Chilli – 1 chopped finely
Chilli Powder – 1/2 tsp
Tomato sauce – 2 -3 tsp
Soy sauce – 2-3 tsp
Corn Starch – 1 tbsp ,mix with water to make a paste.
Water- 1 cup
Salt to taste
oil – 4 tsp
Method
Mix cabbage, cornflour, carrots, chilli powder, salt, cornstarch, maida (all purpose flour), ginger, garlic and chopped spring onions together in a bowl (preferably with hand and no need to add water as the water from vegetables are enough to bind).
Make small balls out of this mixture and deep fry in hot oil till golden brown.
For the Manchurian sauce heat oil in a pan and add ginger, garlic and the white bottom portion of the spring onions. saute for a minute and add salt, chilli powder, tomato sauce and soy sauce.
Add 1 cup of water to it and when it boils add the cornstarch paste.
When the sauce starts to thicken add the Manchurian balls and immediately off the stove.
Add the top green portion of the spring onions on top. Serve hot with Fried Rice.
