About:

Vegetable Manchurian is a popular indo-chinese recipe, where the deep fried vegetable balls are soaked in a gravy. But here in this recipe I opted to bake the vegetables instead of deep fry and they turned out beautifully with a nice crunchy outer crust and soft inside.

These vegetable balls can be enjoyed as a snack by themselves but here I soaked them in a schezwan sauce gravy.

Yields-3-4 servings
Preparation time-15 minutes
Cooking time-15 minutes
Baking time-20-25 minutes

Ingredients:

For Manchurian:

• Shredded cabbage-1cup
• Shredded carrots-2
• Finely chopped bell peppers/capsicum-1medium
• Finely chopped spring onions greens and white-1/2cup
• Corn flour-2tbsp
• Plain flour-2tbsp
• Rice flour-1tbsp
• Red chilli sauce-1-2tbsp
• Salt- to taste
• Oil- for baking

For the gravy:

• Finely chopped Spring onions-1/2cup
• Finely chopped cabbage-1/4cup (optional)
• Minced garlic-1tbsp
• Minced ginger-1/2tbsp
• Schezwan sauce-2-3tbsp/ as spice preferred (I used home made and recipe link included)
• Soy sauce-2tbsp
• Vinegar-1/2tbsp
• Corn flour-1tbsp
• Vegetable stock/water-2cups
• Salt- to taste
• Oil-1tbsp

Garnish:

• Spring onion greens

Procedure:

For Manchurian balls:

• Pre-heat the oven at 180deg C (Fan assisted). Line a baking tray with baking sheet and set aside.
• In a mixing bowl combine cabbage, carrots, bell peppers/capsicum, spring onions, salt, chilli sauce and mix well.
• Now add in corn starch, plain flour, rice flour and keep kneading the mixture until (if you feel mixture is dry add in 1-2 tbsp of water)
• Form a golf ball sized balls arrange on a lined baking tray each 1/2 inch apart the other.
• Brush some oil , place in the oven and bake for 25-30 minutes or until golden, flipping once in between.

For the gravy:

• Dissolve corn starch with 1/4 cup of water and set aside.
• Heat oil in a wok- when the oil starts smoking hot add in ginger, garlic, saute for few seconds.
• Add spring onions. Cabbage and saute for 3-4 minutes.
• Stir in sauces-soy sauce, schezwan sauce, vinegar and saute, then add in vegetable stock/ water and allow the mixture to come to a boil.

• Add corn starch-water mixture, salt and allow the gravy to simmer and thicken slightly.
• Add in baked dumplings and simmer for a 1-2 minutes. Turn off the flame.
• Garnish with spring onion greens

Schezwan sauce:

Serve with:

Indo-Chinese 2 in 1 Noodles and Rice Combo:

Spring Onion fried rice:

Mushroom Fried rice:

Note:

• I squeezed a bit of water from the veggies before adding the flour so I didn’t need much flour.
• The vegetables has to be very finely chopped/grated. It can also be crushed in the food processor if desired.
• Addition of flour may increase or decrease depending on the consistency of the mixture. Sometimes if the vegetable oozes out more water then feel free to add extra flour.
• Spices of sauce can be customised