Veg. Manchurian with appetizing gravy

Here comes the most awaited recipe on the blog. Hardik and I are crazy for Chinese food be it Hakka Noodles, Paneer chili, Manchurian or Fried rice. I make all of these varieties at home from scratch (thanks to Ching's sauces that I get from India every year). Our taste buds for chinese are developed for the Indian-Chinese version (we also call it as "desi chinese") that we get in India at local delis and of course we won't be getting that kinda stuff here in Germany. Recently I made Manchurian and it not only tasted heavenly but also filled my home with delicious smells! And I am very happy to share the recipe with you guys🤗, I hope you will like it as much as we did.

So let's hop right into the recipe.

Recipe

Veg. Manchurian with appetizing gravy

Prep Time: 25 min

Cook Time: 35 min

Total Time: 60 min

This recipe serves 4-5 people

1 cup= 250 ml

Ingredients

for manchurian balls

2 medium carrots,finely chopped

1 cup cauliflower, finely chopped

Salt & Pepper, as per taste

4 tbsp all purpose flour*

Oil to deep fry

for gravy

3 tbsp sunflower oil

2 medium onions, finely chopped*

2 stems green onions, chopped

10 cloves garlic, finely chopped

2 inch ginger, finely chopped

1 cup cabbage, finely chopped

1 Large capsicum, finely chopped

1 Lemon juice*

Salt & Pepper, as per taste

1/2 tsp sugar

1 packet ching's schezwan chutney* (or as per your taste)

1.5 tbsp ching's green sauce* (or as per your taste)

1 tbsp ching's soy sauce* (or as per your taste)

2 tbsp corn flour* or 2 packets of Manchurian masala buy ching's

2 cups warm water

for serving

Greens of green onions

Directions

- Chop everything as finely as you can. May god bless your hands if your doing it manually and you are already blessed if you have a food processor.

- To make Manchurian balls, heat oil in a deep frying pan.

- In the mean time while you are prepping the oil, take a large bowl and mix carrots, cauliflower,salt, pepper and all purpose flour until well combined. Do not let this dough sit for a long time, otherwise veggies will start getting soggy as it starts releasing water once you add salt to it.

- So start making small lemon sized balls, the dough would be sticky but do not worry, just rub some oil on your palms and it will be easy to roll it.

- By the time you roll the balls, frying oil should be ready, start frying the balls until golden brown on high flame and keep it aside.

- Take another deep pot, drizzle oil and add the chopped ginger and garlic, saute it until you smell the aroma, but do not brown the ginger garlic.

- Later stir in onions, saute until translucent.(Only add the white part of green onions at this stage)

- Once onions are well cooked, pop in chopped cabbage and capsicum, saute for about 3-5 mins or until partially cooked.

- Add all the sauces, soya sauce, green chili sauce, schezwan chutney, salt, pepper and saute well.

- Add 1 cup of warm water to the pot.

- Take a bowl, add one cup of warm water and dilute corn flour in it. Once diluted add it to the gravy pot.

- Let the gravy thicken,once the gravy has reached its optimum consistency add the fried Manchurian balls. Turn off the stove, let the Manchurian balls soak all the gravy, it takes for about 5 minutes and then serve hot. Enjoy as is, serve it with greens of green onions and some fresh orange juice to balance all the hot spices.

Special Tips & notes:

*All purpose flours is to well combine the Manchurian balls, all types of flours are different, so my special tip is to add the flour in parts and mix everything, later if you find the balls are breaking while you roll them, add some more of it. But do not overdo it, otherwise those balls will taste floury and we don't want that.

*Lemon substitutes vinegar in this recipe, trust me folks you will never know the difference in taste plus it is so much healthy as compared to vinegar.

*You can also use hot sambal oelek chili paste as a substitue for ching's schezwan chutney.

*Grind 2-3 green chilies with 1 tbsp lemon juice and 1 tbsp water to make homemade green chili sauce. I have actually tried these hacks when I run out of the sauces I get from India.

*You can use any soy sauce available in the market of your choice. Just make sure you add salt accordingly, because soy sauce already have a lot of salt in it.

*Every type of corn flour thickens the gravy differently, so add the diluted mix of corn flour and water in parts and stop once it reaches to the optimum thickness as you desire.

Some people would slice the veggies that goes in the gravy but I like them finely chopped so it cooks evenly. However, you may opt whatever is convenient to you

Did you make this recipe?

Let me know how it went! Comment below and share a picture on Instagram or Facebook with #happinessizhomemade

❤ Priyanka