Vegetable Manchurian- Dry

 Most people I know love Chinese food. But, I wonder how many of them ever had Indo-Chinese food. Indo Chinese is the Indianised version of Chinese dishes mostly sold by street vendors but also available in many restaurants. Many Indians believe this is authentic chinese food. Show it to a Chinese and he would probably not recognize the dish at all.

 One of my favourite Indo- Chinese dish is Vegetable Manchurian. There are two versions of this dish, wet and dry. Today I will post the recipe  for Dry Vegtable Manchurian.

 For this you will need :

• Grated Cabbage 1 Cup
• Grated Carrot 1 Cup
• 1 Stalk Chopped Spring onion
• 2-3 Chopped Green Chillies
• 1 Tbspn Corn Flour
• 1 Tbspn Soya sauce
• 1 Tspn Pepper Powder
• 1 Tbspn Garlic Flakes
• A pinch of ajinomoto
• Salt to taste
• 1 Tspn sugar
• Oil 

Method :

Squeeze out the water from the grated cabbage and carrot and mix them well. Ensure that most of the water is out or else it will be difficult to keep the shape intact. In a mixing bowl, add the squeezed carrots, cabbage, corn flour , salt and green chillies. Mix well.
Make small balls out of this mixture. There will be no need to add any water to this mixture. I usually make fist sized balls as I have super tiny hands, the usual size is about that of a kofta.
Heat oil in a wok and deep fry the balls until golden brown. Drain and take out into a tissue lined bowl to absorb excess oil. Keep aside.
Heat another pan and add 2 Tbspn oil. Saute the Garlic, some more green chillies, ginger and spring onions and stir fry for a few seconds. Add the vegetable balls and stir fry for a few minutes. Reduce the heat to medium and add soy sauce and sugar. Mix well and cook for two minutes.
Garnish with spring onions and corriander