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Indo-Chinese Manchurian

Indo-Chinese Manchurian

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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4 people
Ingredients Method Video

Ingredients
  

  • 1 cup grated cabbage
  • ½ cup grated carrot
  • ½ cup finely chopped capsicum bell pepper
  • 2 –3 spring onions finely chopped, greens + whites separated
  • 2 –3 garlic cloves minced
  • 1 –2 green chilies finely chopped, optional
  • 2 tablespoons all-purpose flour maida
  • 2 tablespoons cornflour cornstarch
  • Salt to taste
  • Black pepper to taste
  • Oil for deep frying
Ingredients for Manchurian Gravy
  • 2 tablespoons oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 2 –3 green chilies slit or chopped, adjust spice level
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped capsicum bell pepper
  • 2 –3 tablespoons soy sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon chili sauce adjust spice level
  • 1 teaspoon vinegar
  • 1 tablespoon cornflour mixed with 3 tablespoons water slurry for thickening
  • 1 ½ cups water or vegetable stock
  • Salt to taste
  • Black pepper to taste
  • Spring onion greens for garnish

Method
 

Step 1: Prepare the vegetables

  1. Finely chop or grate 1 cup of cabbage, 1/2 cup of carrot, and 1/2 cup of capsicum.
  2. Cut off the white parts of 2–3 spring onions and set the green parts aside to use as a garnish.
  3. Put the chopped vegetables in a big bowl, sprinkle them with a little salt, toss them, and let them sit for 5 to 7 minutes. This will help them dry out.
Step 2: Get rid of the extra water
  1. After 5 to 7 minutes, put the vegetables in a clean towel or muslin and squeeze out as much water as you can.
  2. Taking out moisture helps the balls stay together and stay crunchy.
Step 3: Mix the Manchurian

  1. Put the vegetables that have been pressed into a bowl. Add 2 tablespoons of all-purpose flour, 2 tablespoons of cornflour, 1 to 2 finely chopped green chillies (if you want), salt, and pepper.
  2. Mix well. Press on a small amount to see if it stays together. If the dough is too loose, add ½ tsp of flour at a time until it sticks together.
Step 4: Shape the balls

  1. Take small pieces (about the size of a walnut) and roll them into tight balls. Press down hard so they don't break apart while cooking. Set them on a tray.
Step 5: Fry the balls.

  1. Put oil in a deep pan and heat it to medium-high (about 175–190°C / 350–375°F).
  2. Put a small piece of bread in the water to see if it works. It should make a sizzle sound and slowly rise.
  3. Fry the balls in small groups until they are golden brown and crispy. This should take about 3 to 5 minutes for each group.
  4. Use a slotted spoon to take it out and let it drain on paper towels. Keep warm
  5. Tip: If you want less oil, cook them in a small pan over medium heat or air-fry them at 200°C for 12–15 minutes, turning them halfway through, until they are brown.
Step 6: Prepare the base for the gravy

  1. Put 2 tablespoons of oil in another pan and heat it over medium heat.
  2. Add 1 tablespoon of minced ginger and 1 tablespoon of minced garlic.
  3. Cook for 30 to 45 seconds, or until the smell is strong.
  4. Put in 2–3 chopped green chillies, ¼ cup chopped onion, and ¼ cup chopped capsicum.
  5. Stir-fry for one to two minutes, making sure the veggies stay crisp.
Step 7: Make the sauce

  1. Add 1 tablespoon of chilli sauce, 1 tablespoon of tomato ketchup, and 1 tablespoon of soy sauce. Stir and heat for 30 to 45 seconds.
  2. Bring to a medium boil after adding 1 to 1½ cups of vegetable stock or water.
  3. Taste it and add salt and pepper as needed. Be careful with soy sauce because it makes everything salty.
Step 8: Thicken the gravy

  1. Stir the cornflour slurry again (it settles) and slowly add it to the sauce that is already boiling.
  2. Keep stirring the sauce as you add the cornflour. For 1 to 2 minutes, or until the sauce is shiny and sticks to the back of a spoon, cook it.
  3. If it gets too thick, add some water and cook it again.
Step 9: Put the gravy on the balls and mix them.

  1. Carefully add the fried Manchurian balls to the hot gravy and stir them around so that they are all covered. Heat for one to two minutes so the balls soak up some flavour but stay a little crunchy.
  2. Add the chopped spring onion greens after turning off the heat. Toss it a little.

Video