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TANDOORI MANCHURIAN BALLS

TANDOORI MANCHURIAN BALLS

BY DISHA LAHORI

Veg Manchurian is a delicious Indo-Chinese dish made with vegetables formed into dumplings an ddeep fried . These balls are super delicious & crisp.

Cabbage is usually the leading vegetable in the manchurian balls, with carrots, green beans, bell peppers and even cauliflower added to the mix.

INGREDIENTS

  • Finely chopped or grated cabbage – 1 cup
  • Grated or finely chopped carrot – 1/4 cup
  • Finely chopped capsicum –  1/4 cup
  • Salt as per taste
  • Ginger garlic green chilli paste – 1 tbsp
  • Pepper pwdr – ½ tsp
  • Cornflour – 1 ½ tbsp
  • Maida – 3 tbsp.
  • Oil for deep frying

NOTE – You can also add finely chopped French beans or Spring onions finely chopped [not the green part ]

METHOD

Take the veges add salt to it and mix it well .

Cover and keep aside for 10 mins .

Now squeeze off the extra juices .

Now add the other ingredients except oil and mix well.

Knead it into a dough like mixture.

If you feel there is less water then you can sprinkle few drops of water or if there is excess water then add flour.

Divide the dough into equal portion of lemon size.

Roll each portion into round balls.

Deep fry the balls in medium hot oil.

Keep turning with a fork and fry till crispy and golden from all sides.

Drain and remove on absorbent paper.

Serve hot with Manchurian sauce , schezwan sauce or any sauce as a starter or snack

TANDOORI MANCHURIAN BALLS

INGREDIENTS

  • Hung curd ¼ cup
  • Ginger garlic paste – 1 tsp
  • Tandoori chicken masala – 2 tsp
  • Kasoori methi – 1 tsp
  • Red chilli pwdr – 1 tsp or as per taste
  • Tandoori food colour – a pinch
  • Salt
  • Oil – 1 tbsp [ preferably mustard oil ]

METHOD

Make a mixture of all above ingredients .

Apply  the marinade all over fried Manchurian balls  .

Keep aside for 15 – 20 mins .

Heat 1 or 2 tbsp oil . [ If using mustard oil bring to a smoking point before adding the balls ]

Pan fry the manchurians for few minutes all over .

NOTES

  1. If the oil is very hot the balls will burn from outside and remain uncooked from inside.
  2. If the oil is not hot then the balls will absorb oil.
  3. You can also add a pinch of ajinomoto.
  4. Instead of grating, finely chop the vegetables .

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