Dry Manchurian

Dry Manchurian @THT

Makes 15 medium balls
Serves: 3

Ingredients

• 250 gm cabbage, grated
• 1 green chili, optional
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 3 tbsp corn flour
• 3 tbsp maida
  some more for sprinkling
• Oil, for frying
  
  For Sauce
• 1 onion, chopped
• 1 onion, diced
• 1/2 capsicum, diced
• 4-5 garlic cloves, minced
• 1 green chili, optional
• 1 tbsp green chili sauce
• 2 tsp dark soy sauce
• 2 tsp vinegar
• 1 tsp tomato sauce
• 2 tsp schezwan sauce, optional
• 1 tsp salt
• 1 tsp black pepper powder
• Cornflour slurry (1 tsp cornflour + 2 tsp water)
• Oil
• Water
  
  For Garnish
• Sesame seeds
• Spring onion

Method

1. Grate the cabbage and drain out excess moisture ¹
2. Add all spices and mix well
3. Now add maida and cornflour and make a dough. No need to add water.
   Cabbage will leave some water after adding salt.
4. Make balls of the dough See notes ² .
5. Now in a pan, heat some oil om medium heat and fry the balls till crispy
   Make sure that the balls get cooked from inside
6. Remove on kitchen towel and set aside.

For Sauce

1. In a pan, heat 2 tbsp oil and add chili and garlic.
2. Add 1 tsp giner garlic paste and cook for 1 minute
3. Add diced onions, chopped onions and capsicum. Saute for 5-7 minutes, till vegetables turn soft
4. Mix all the sauces together in a bowl and add to the pan. Add little water if needed ³
5. Sprinkle salt and black pepper and cook for 5 minutes. Add little more water
6. To thicken the gravy, add cornflour slurry. Mixture should have little gravy to coat the balls
7. Now add the fried Manchurian balls and coat them evenly with the gravy
8. Garnish with spring onions and sesame seeds.Serve hot

Notes

1. Use a cloth to remove moisture from cabbage.
   Or sprinkle some salt on cabbage and leave for 15 minutes. Drain out excess water
2. If the dough gets very sticky, take some maida on your hands and start over.
3. Mixing all the sauces together is easier. Feel free to add one by one.

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