Vegetable Manchurian Balls in Hot and Spicy Garlic Sauce
Vegetable Manchurian Balls in Hot and Spicy Chilli Garlic Sauce is a classic recipe from the Indian Chinese Cuisine. The Vegetable balls are made from a combination of finely minced vegetables that are deep fried and served as a main course dish in a chilli garlic sauce.
Vegetable Manchurian Balls in Hot and Spicy Chilli Garlic Sauce is a classic recipe from the Indian Chinese Cuisine. The Vegetable balls are made from a combination of finely minced vegetables that are deep fried and served as a main course dish in a chilli garlic sauce.
I typically experiment with a variety of chilli sauces and at a recent party a friend of mine had brought this dish for potluck and was very similar to what I make. But she had used a combination of all the different kinds of chilli sauces and it was delicious.
I have tried to replicate the recipe with my memory on the recipe she had shared. You can also serve these Vegetable Manchurian Balls as an appetizer for parties with the chilli garlic sauce acting as a dip.
Serve the Vegetable Manchurian Balls in Chilli Garlic Sauce along with Vegetable Hakka Noodles or Chinese Vegetable Fried Rice.
30 M
40 M
70 M
4 Servings
Ingredients
-
For Veg Manchurian Balls
- 2 Potatoes (Aloo) , boiled and mashed
- 1 cup Cabbage (Patta Gobi/ Muttaikose) , finely minced
- 1 Carrot (Gajjar) , 2 Carrots, finely grated
- 1 Green Bell Pepper (Capsicum) , finely chopped
- 1 Onion , finely chopped
- 2 tablespoons Corn flour
- 1/4 teaspoon Black pepper powder
- Salt , to taste
- Oil , as needed For Hot & Spicy Chilli Garlic Sauce
- 1-1/2 tablespoons Corn flour
- 1-1/2 cups Water
- 1 teaspoon Soy sauce
- 1 tablespoon Honey
- 2 tablespoons Red Chilli sauce
- 1 teaspoon Sesame (Gingelly) Oil
- 4 cloves Garlic , finely chopped
- 2 Green Chillies , finely chopped
- 2 inch Ginger , finely chopped chopped
- 2 Spring Onion (Bulb & Greens) , finely chopped
- Salt , to taste For Veggie Noodles
- 150 grams Hakka Noodles
- 1 tablespoon Oil
- 2 Onions , thinly sliced
- 4 sprig Spring Onion (Bulb & Greens) , finely chopped
- 1 inch Ginger , finely chopped
- 1 Carrots , thinly sliced
- 1 Green Bell Pepper (Capsicum) , thinly sliced
- 1 cup Cabbage (Patta Gobi/ Muttaikose) , thinly sliced
- 1/2 cup Green beans , thinly sliced
- 1/2 teaspoon Black pepper powder
- 1/2 teaspoon Soy sauce
- 1 teaspoon Red Chilli sauce
- 1/2 teaspoon Chilli vinegar
- 2 Spring Onion Greens , chopped for garnish
- Salt , to taste
How to make Vegetable Manchurian Balls in Hot and Spicy Garlic Sauce
To make the Veg Manchurian Balls along with Hakka Noodles, prepare all the ingredients and keep ready.
For the Manchurian balls, combine all the ingredients for the manchurian balls in a large bowl adding just a few drops of water if required. Knead to combine until all the ingredients come together.
Divide the mixture into 8 to 10 balls of bite size or a little bigger.
Preheat the paniyaram pan and add the manchurian balls into the cavity. Drizzle some oil and cook until they are done.
Drain the excess oil from the vegetable manchurian balls from oil in paper towels. Pan fry the remaining balls the similar way and keep aside.
For the manchurian sauce, in a small mixing bowl; add in the corn flour along with the cup of water. Stir to combine the flour into the water.
Add soya sauce, honey, the red chilli sauce and salt. Whisk well to combine and keep this aside.
Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for a few seconds.
Add the corn flour mixture to the above wok and cook for a few minutes until thick and the corn flour is cooked.
Check the salt and chilli levels in the sauce and adjust to suit your palate.
Just before serving, put the Vegetable Manchurian Balls in the sauce and stir fry on high heat for a few minutes. Garnish with spring onion leaves and serve.
For Veggie Noodles, cook the noodles according to the instructions in the package.
Cool the noodles immediately by running it under cold water. This stops the cooking process and prevents the noodles from getting too soft and soggy. Add a tablespoon of oil to the cooled noodles to prevent sticking and keep aside.
Heat oil in a large frying pan on high heat and once the oil is hot add sliced onions and ginger and saute until the onions have softened.
Once done add the capsicum, carrots, beans, cabbage, spring onions, salt to taste and pepper powder and sauté on high until it has a cooked and crisp texture.
Stirring on high heat cooks the vegetables faster and also helps it retain color and a subtle crispness.
You can even cover the vegetables and cook the vegetables for three minutes.
Once the vegetables are cooked yet firm stir in the soy sauce, chilli sauce, and chilli vinegar and stir fry for two minutes.
Once done stir in the cooked noodles and mix well to combine.Turn off the heat and transfer Vegetarian Hakka Noodles to a serving bowl.
Now that all the elements are ready, it's time for serving.
In a serving bowl like a cereal bowl/ salad bowl/ soup bowl. Spoon a portion of noodles at the bottom. Add a ladle full of the manchurian on one side of the bowl. Add more curry sauce if you like and serve hot.
