Thursday, 26 June 2014




  • Maida (All purpose flour) - 4-5 tablespoons
  • Cabbage (grated) - 1
  • Carrots (grated) - 2-3 medium sized
  • Capsicum (grated) - 1
  • Red chilli powder - 1/4
  • Salt to taste
  • Oil for deep frying

  • Cabbage (chopped) - 1/4
  • Capsicum (chopped) - 1/2
  • Green chillies (chopped) - 1-2
  • Ginger (grated) - 1/2 inch
  • Black pepper powder - 1/4 teaspoon
  • Oil - 2 tablespoons
  • Sugar - 1/2 teaspoon
  • Soya sauce - 2-3 tablespoons
  • Tomato ketchup - 3-4 tablespoons
  • Salt to taste
 * Soya sauce without onion and garlic is available in the market easily. Ching's Secret is the name of the company which produces soya sauce without onion and garlic.
*Tomato ketchup without onion and garlic is easily available in the market easily. Tops and Kissan are the names of the companies which produce tomato ketchup without onion and garlic.


  • In a bowl mix grated cabbage, grated carrots and grated capsicum together.
  • Squeeze out the excess water from the vegetables with your hands once.
  • Next, add maida to these vegetables and mix well.
  • Add red chilli powder and salt to taste to these.
  • Mix them well.
  • Keep it aside for 5 minutes.

  • In the meantime, heat oil for deep frying.
  • When oil is hot, drop small balls of this mixture into hot oil.
  • When they are released from the bottom, turn them around and lower the flame.
  • On low flame deep fry these balls till they turn golden brown in color.

  • Once when golden brown in color, take these balls out on a paper towel.
  • Similarly, make as many balls of this mixture as can be made.
  • Heat oil in a pan.
  • Add green chillies and grated ginger to the hot oil.
  • As they crackle, add chopped capsicum and chopped cabbage.
  • Cook them well till they become soft and nicely fried.
  • Now, add salt to taste, red chilli powder, black pepper powder and sugar.
  • Mix them well.
  • Add soya sauce and tomato ketchup to this mixture and mix well.
  • Next, add 1/2 cup water and let it boil.
  • When water boils, after two minutes it form into a nice gravy.
  • Add manchurian balls to this gravy and mix well.
  • After mixing them well, fry for another 1 minute.
  • After 1-2 minutes turn off the flame.

  • Veg Manchurian (dry) is ready to serve.

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