For Manchurian balls:

• 1.5 cups grated cabbage

• 1 cup grated carrot

• ¼ cup spring onion greens

• ½ cup finely chopped onion

• ¼ cup chopped French beans

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 2 tsp green chilli paste

• 1 tbsp red chilli sauce

• Salt to taste

• ¼ tsp black pepper

• 1 tbsp butter

• 5 tbsp maida

• 5 tbsp cornflour

• Oil for frying

For gravy:

• 3 tbsp oil

• 1 tbsp ginger

• 4 tbsp garlic

• ¼ cup chopped onion

• 2 chopped green chilli

• 3-4 spring onion bulbs

• ½ cup capsicum slices

• ½ tsp sugar

• 2 tbsp soya sauce

• 1 tbsp chilli sauce

• 2 tbsp tomato ketchup

• Salt to taste

• ¼ tsp black pepper

• 3 cup water

• 2 tbsp cornflour

• ¼ cup water

• ¼ cup spring onion greens


1. Grate cabbage, chopped carrot, spring onion leaves, chopped onion, chopped French beans, ginger-garlic and green chilli paste, red chilli sauce, soya sauce, salt to taste, black pepper, and butter into a mixing bowl for making Manchurian balls. Mix thoroughly.

2. Form a soft dough with the maida and cornflour. Make Manchurian balls in a small size. Keep the flame on medium while deep frying in hot oil. Stir the balls occasionally till golden brown. Drain and set aside the Manchurian balls.

3. Return to high heat and add all of the fried Manchurian balls, frying for 2 minutes for the crispy outer layer. Manchurian balls are ready to be served.

4. To make the gravy, add oil, chopped ginger, garlic, green chilli, and onion to a big wok. 2 minutes of sautéing. Stir in the spring onion bulbs and capsicum slices until the vegetables have shrunk slightly.

5. Add the soy sauce, chilli sauce, tomato ketchup, salt, and pepper powder. Mix thoroughly. Add 3 cups of water to the gravy and heat to a boil.

6. Mix in 2 tbsp cornflour+water mixture well. Boil the gravy until it thickens and becomes glossy. Mix in the made veg Manchurian balls and 2 tbsp spring onion. Serve with fried rice and veg Manchurian gravy.

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