Mixed Vegetable Manchurian

Mixed Vegetable Manchurian is a delectable Indo-Chinese fusion dish that perfectly balances crispy vegetable balls with a tangy, spicy, and umami-packed gravy. Made with a vibrant mixture of grated cabbage, carrots, and bell peppers, these golden-fried balls are seasoned with aromatic ginger, garlic, and green chili for an irresistible crunch. The accompanying gravy, a zesty blend of soy sauce, tomato ketchup, and red chili sauce, is thickened to perfection with a cornstarch slurry, providing a luscious coating for the vegetable balls. Enhanced with a touch of vinegar and a sprinkle of spring onions, this dish is a crowd-pleaser when paired with steamy fried rice or noodles. Whether served as an appetizer or a main course, this classic recipe is a must-try for lovers of bold and flavorful cuisine.

Nutriscore Rating: 54/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Cabbage (grated)
• 1 cup Carrot (grated)
• 1 cup Capsicum/Bell Pepper (finely chopped)
• 1 cup Spring Onions (finely chopped, keep whites and greens separate)
• 5 tablespoons All-purpose Flour
• 4 tablespoons Cornstarch (for the balls)
• 1 teaspoon Ginger (minced)
• 2 teaspoons Garlic (minced)
• 1 Green Chili (finely chopped)
• 1 teaspoon Soy Sauce (for the balls)
• 1 teaspoon Salt (adjust to taste)
• 3 cups Oil (for deep frying)
• 2 tablespoons Soy Sauce (for the gravy)
• 2 tablespoons Tomato Ketchup
• 1.5 tablespoons Red Chili Sauce
• 2 tablespoons Cornstarch (for slurry)
• 2 cups Water (for slurry and gravy)
• 1 teaspoon Vinegar
• 0.5 teaspoon Sugar
• 0.5 teaspoon Pepper Powder

Directions

Step 1

In a large bowl, mix together grated cabbage, grated carrots, chopped capsicum, spring onion whites, minced ginger, minced garlic, chopped green chili, soy sauce (1 teaspoon), salt, all-purpose flour, and 4 tablespoons cornstarch.

Step 2

Combine the mixture well and shape it into small, even-sized balls. Add a little more flour if the mixture feels too loose to shape.

Step 3

Heat oil in a deep pan over medium-high heat and fry the vegetable balls in batches until golden brown and crispy. Remove and set aside on a paper towel to drain excess oil.

Step 4

For the gravy, heat 2 tablespoons of oil in a pan. Sauté minced garlic and spring onion whites until aromatic.

Step 5

Add soy sauce (2 tablespoons), tomato ketchup, red chili sauce, sugar, vinegar, and pepper powder. Stir well to cook the sauces for 1-2 minutes.

Step 6

Make a slurry by mixing 2 tablespoons of cornstarch with ¼ cup of water. Gradually add this slurry to the sauce while stirring continuously to avoid lumps.

Step 7

Pour in 1.5 cups of water to adjust the gravy consistency and bring it to a boil. Simmer for 3-4 minutes until the gravy thickens.

Step 8

Add the fried vegetable balls to the gravy and gently mix to coat them evenly. Cook for another 2 minutes.

Step 9

Garnish with chopped spring onion greens and serve hot with fried rice or noodles.

Nutrition Facts

Serving size	2033.8 grams (2033.8g)

Amount per serving	% Daily Value*
Calories	6916

Total Fat 711.80g	913%
Saturated Fat 99.60g	498%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 5334mg	232%
Total Carbohydrate 142.00g	52%
Dietary Fiber 19.20g	69%
Total Sugars 36.70g
Protein 14.90g	30%

Vitamin D 0IU	0%
Calcium 273mg	21%
Iron 7mg	38%
Potassium 1938mg	41%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 91.1%

Protein: 0.8%

Carbs: 8.1%