How to Make Indo Chinese Veg Manchurian

Add all the vegetables in a food processor and chop finely.

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Transfer the veggies in a bowl.

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Add salt, pepper, maida (all purpose flour) and cornflour and mix well.

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Keep the mixture aside for 10 minutes.

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Apply oil in your palms and make small balls from the mixture.

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Heat oil for frying in a pan. Fry the balls on medium low heat until they are slightly browned. Fry the balls in batches and do not overload the pan while frying. Drain the balls on a plate.

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Now heat the oil once again until very hot. Double fry the manchurian balls until golden brown and crispy. Drain and keep aside.

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For the gravy, heat oil in a wok.

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Once the oil is hot, add green onion white, ginger and garlic and fry for a minute.

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Add green chillies, onion and capsicum and fry for a few seconds.

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Add soy sauce, vinegar, red chilli sauce, tomato ketchup and water and bring the mixture to a boil.

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Mix cornflour in 4 tablespoon water and add the slurry in the pan.

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Cook until the sauce thickens.

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Add the manchurian balls in the sauce and cook for a minute. Garnish with spring onion greens. Serve hot with noodles or rice.

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