Ingredients

• For Manchurian balls: 1 cup - shredded cabbage
• 1 cup - finely chopped carrots
• 1/4 cup - finely chopped capsicum
• 2 tbsp - plain flour
• 2 tbsp - cornstarch
• 1 tbsp - chopped spring onions (greens)
• salt, to taste
• 1/2 tsp - black pepper powder
• For Slurry:
• 1 tbsp - cornstarch
• 3 tbsp - water
• 2 tsp - soya sauce
• 2 tsp - red chilli sauce
• Salt, to taste
• a pinch of ajinomoto (MSG)
• For Gravy:
• 2 tsp - cooking oil
• 2 tsp - ginger-garlic paste
• 1 tsp - chopped green chillies
• 1 tbsp - capsicum (cut into small cubes)
• 1 tbsp - chopped spring onions (whites)
• spring onion greens, to garnish

How to Make Dry Manchurian

• Take all vegetables needed for the manchurian balls in a bowl. Sprinkle salt over them and keep them aside for around 10 minutes.
• Squeeze the mixture and remove excess water. Add plain flour, cornstarch, spring onion greens and black pepper powder.
• Mix everything well.
• Divide the mixture into 12 small balls and fry on high flame till it's dark brown in color.
• Mix all the ingredients of the slurry and stir it well to make sure it's lump free.
• Heat oil in a pan and add ginger-garlic paste, chopped green chillies and capsicum. Saute it for a while and add the whites of spring onions. Stir-fry it for half a minute on high flame.
• Add prepared slurry to it and stir fast.
• Immediately, add the manchurian balls.
• Mix well and make sure each ball is well-coated with the gravy.
• Garnish with spring onion greens and serve hot.
• Recipe Courtesy: My Own Food Court