Veg Manchurian Recipe

How To Make Veg Manchurian Balls:

• Mix all the ingredients for vegetable balls except oil in a large bowl. Combine with your fingers to get a soft, pliable dough-like mixture. Keep aside for 10 minutes.
• Pinch small portion out of the mixture and shape into the small round balls. Once all the balls are ready, keep them in the fridge till oil is heated. 
• Heat oil in a deep frying pan over medium heat to fry the Manchurian balls.
• Deep fry balls over medium heat in small batches, do not overcrowd the frying pan at one time else balls will not get adequately fried.
• Once balls are deep brown from outside transfer to a plate lined with paper towels. Turn off the heat and set balls aside until required.

How To Make Manchurian Sauce:

• To prepare the sauce, heat oil in a saucepan add ginger, garlic and saute for a minute. Next, add the chopped onion and fry over high heat for 2 – 3 minutes. No need to wait for the onion to get brown. 
• Now add chopped capsicum, soya sauce, chili sauce, red chili sauce, salt, black pepper and fry for 5 minutes over medium to high heat.
• Add water. Stir to combine and let the Manchurian simmer for 5 minutes.
• Add the cornflour paste to thicken the sauce and again simmer the sauce over medium heat. Once sauce is thickened as per desired consistency add the balls to the sauce and simmer for 5 - 10 minutes.
• Turn off the heat garnish veg manchurian with chopped spring onion greens.
• Serve Veg Manchurian with fried rice or chilli garlic noodles. 

• To make fried rice first, clean and rinse rice until the water runs clear of starch. Soak rice in water for at least 30 minutes.
• Drain soaked rice and transfer rice to a bowl.
• Boil water in a large pan with salt. When water comes to a gentle boil add drained rice and stir so that rice does not stick to the bottom of the pan.
• On a low to medium flame cook rice stirring occasionally without rice lid.
• When the rice becomes al dente (80% cooked) or just until, turn off the heat and drain rice in a colander. Rinse boiled rice with water and let sit in a colander for few minutes.
• Meanwhile, heat oil in a wok over medium heat. Add chopped white onion, garlic and until over high heat for few minutes.
• Then add all the finely chopped vegetables and fry on high heat for 5 minutes. Make sure to continuously toss and stir while until so that , are uniformly cooked and do not get burnt and remain crunchy.
• Add soy sauce, vinegar, salt, and pepper. Stir to combine and add the rice. Stir-fry for a few minutes till everything is evenly combined.
• Turn off the heat garnish with chopped spring onion greens.
• Serve the veg fried rice with veg manchurian.