Ingredients: For Manchurian Balls: 1 cup chopped vegetables (cabbage, carrots, peppers, etc.) 1/4 cup all-purpose flour (mainda) 1/4 cup cornstarch 2 tablespoons of chopped onion 1 tablespoon ground ginger 1 tablespoon minced garlic 1 tablespoon of soy sauce 1/2 teaspoon red chili powder Add salt to taste Oil for frying
For the sauce: 1 tablespoon of oil 1 tablespoon ground ginger 1 tablespoon minced garlic 1/4 cup chopped onion 1/4 cup finely chopped paprika 2 tablespoons of ketchup 1 tablespoon of soy sauce 1 teaspoon of chili powder Mix 1 tablespoon of cornstarch with 1/4 cup of water Add salt to taste 1/4 teaspoon of black pepper powder Chopped chives for decoration
Instructions: In a bowl, combine the grilled vegetables, all-purpose flour, cornstarch, minced onion, minced ginger, minced garlic, soy sauce, red chili pepper, and salt. Mix well into a sticky paste. Form the mixture into small round balls. Heat oil for frying in a deep pan or wok. Fry the manchurian balls in batches until golden brown and crispy. Drain them on a paper towel to remove excess oil.
Heat 1 tablespoon oil in a separate pan or wok. Add ground ginger and garlic and fry for a while until fragrant. Add chopped onion and bell pepper. Stir-fry on high heat for 2-3 minutes, until the vegetables are slightly softened but still crunchy. Add tomato ketchup, soy sauce and chili sauce. Toss well to coat the vegetables. Make a slurry by mixing cornstarch with water in a small bowl. Add this slurry to the pan and stir constantly to thicken the sauce.
Season with salt and black pepper. Adjust the consistency by adding water if necessary. Add the fried manchurian balls to the sauce and gently toss to coat evenly. Simmer over low heat for 2-3 minutes to allow the flavors to blend. Garnish with chopped spring onion.
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