Dry Veg Manchurian balls

 

Veg Manchurian Balls (Dry)

Ingredients:

2 cups finely shredded cabbage

1 medium onion, finely chopped

1 inch ginger, grated

2–3 green chillies, finely chopped

2 tbsp fresh coriander, chopped

1 small carrot, grated (optional)

¼ cup finely chopped capsicum (optional)

2–3 tbsp corn flour

3–4 tbsp maida (all-purpose flour)

1 tsp salt (or to taste)

½ tsp black pepper powder

½ tsp red chilli powder

Oil for deep frying

Method:

Finely chop or grate all the vegetables.

In a large bowl, combine the cabbage, onion, ginger, green chillies, coriander, and optional carrot and capsicum.

Add salt, black pepper, and red chilli powder. Mix well.

Add the corn flour and maida. Mix until the vegetables bind together into a dough-like mixture. If needed, add a little more corn flour or maida. Avoid adding water, as the vegetables release enough moisture.

Shape the mixture into small, firm balls.

Heat oil over medium heat. Fry the Manchurian balls in batches until they are golden brown and crisp on all sides.

Remove and drain on a paper towel.

Serve hot as a crispy snack with Schezwan sauce, chilli garlic sauce, or tomato ketchup. These dry Veg Manchurian balls can also be tossed in a Manchurian sauce later if you wish to make a gravy or semi-dry version.