whatshot
Veg Manchurian dry
Veg Manchurian dry

Smita Joshi

Nutri-rating

Nutri-rating

Prep Time

0 : 20

Hours
Cooking Time

0 : 20

Hours
Serves

5

People
Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 5.84 g
Sat Fat 1.38 g
Salt 892.0 mg
Sugars 1.8 g
  • Other Items
Ingredients
  1. 1 cup Chopped Cabbage
  2. 1 cup Chopped Cauliflower
  3. 1 cup Chopped Onions
  4. 1 cup Chopped Carrots
  5. 2 cups Flour
  6. Salt As Needed
  7. Water As Needed
  8. Vegetable Oil As Needed
  9. 1 tablespoon Chopped Ginger And Garlic slices
  10. 2 tablespoons Soya Sauce
  11. 2 tablespoons Chili Sauce
  12. 2 tablespoons Tomato Sauce
  13. 2 tablespoons Cornflour
Steps
  1. Mix the cabbage, cauliflower, onions and carrot slices with the flour and salt. Add a few tablespoons of water and mix with these ingredients.
  2. Heat a deep frying pan with oil. Meanwhile, make medium sized balls out of the vegetables and flour mixture. Deep fry the balls in oil.
  3. In a separate pan with 2 teaspoons of the oil, add chopped ginger-garlic slices. Stir and add soya, chili and tomato sauces. Stir and mix. Meanwhile, mix the corn flour with a little bit of water to make a thick paste. Add the paste to the ginger and garlic slices. Stir continously.
  4. Now add the deep fried balls and mix well.