Ingredients
Scale
Veg Manchurian
- ¼ cup shredded carrots
- ¼ cup shredded cabbage
- ¼ cup scallions thinly sliced
- 2 tsp ginger grated
- 2 tsp garlic grated
- 2 tbsp cornstarch
- 3–4 tbsp all purpose flour *see notes
- 1 tbsp things chili sauce
- 1 tsp salt + pepper
Gravy
- 3 tbsp oil
- ¼ cup onion finely chopped
- 1–2 green chili finely minced
- 2 tsp ginger grated
- 2 tsp garlic grated
- 1 tsp salt + pepper
- 2 tbsp ketchup
- 2 tbsp soy sauce
- 3 tbsp chings chili sauce
- 2 cups water
- ½ tbsp cornstarch mixed with 3tbsp water for cornstarch slurry
Instructions
Veg Manchurian
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In a large bowl, mix the cabbage, carrots, scallions ginger + garlic and salt + pepper. Next sprinkle in the corn starch and all purpose flour along with the chili sauce. Mix everything together with your hands until it starts to form into a dough like ball. *Add more flour if needed.
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Heat up a pot with 1inch deep oil. Roll out small balls and fry in small batches. Fry until the balls are golden brown and set them on a cooling rack.
Gravy
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In a sauce pan, heat up the oil and add the onions and green chili. Cook for 1-2 mins on med high heat. Next add the ginger + garlic and salt + pepper. Cook for 30 seconds or until the ginger garlic is fragrant.
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Add the ketchup, soy sauce and chili sauce. Stir until everything is well incorporated and add in the water. Bring this to a simmer and add in the cornstarch slurry. Bring this to a low simmer and you’ll start to see the gravy gets thicken up a bit.
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Place the gravy in a bowl or deep plate and add the veg Manchurian balls, garnish with scallion and enjoy!
Notes
- This is the chings red chili sauce I used, found this at my Indian grocery store.
- You can air fry the Manchurian balls, just preheat your air fryer and spray the balls with cooking spray. Air fry at 400F for 7-10 mins, turning half way.
- If you want a gluten free version, replace the all purpose flour with oat flour or GF flour.
- Prep Time: 20
- Cook Time: 15
