Friday, October 29, 2010

Vegetable Manchurian

Fried rice with low fat Vegetable Manchurian is a treat for me. I dont deep fry the manchurian balls but they will be still yummy. I usually make more balls than I require for the dish so that I can have them like a cutlet with sauce.

To make the Manchurian Balls:

Cabbage, Carrot, Beans, Cauliflower – Shredded – All together 2 cups

Corn flour – 2 spoons

Ginger garlic paste - ½ spoon

Oil, salt as required

Manchurian Gravy

Spring onion – 1 bunch

Garlic – 5 pods finely chopped

Ginger – 1 inch finely chopped

Capsicum, carrot, cabbage – All together 1 cup

Fine Oats powder – 1 ½ spoons

Soya sauce – 2 spoons

Tomato sauce - 2 spoons

Chilly – 1 no

Cook the vegetables mentioned for Manchurian balls with ginger garlic paste. Add required amount of salt. Once cooked cool them, add corn flour and mix. After Refrigerating for about an hour take the mixture out, make balls out of it. Flatten them and toast them in the tawa with oil till they become crispy and golden brown.

Keep them aside

In a pan add the vegetables for Gravy, ginger, garlic, chilly and salt in 1 ½ cups of water. The vegetables should be half done, crispy and should not be cooked completely. Add the sauces, oats powder and half of the chopped spring onion. I used oats powder to make the gravy thick. Corn flour can also be used. Bring it to a boil. Just when you are about to serve add the Manchurian balls in the gravy and add the Spring onions over it.


  1. I too don't deep fry the manchurian.. instead fry them in my non-stick kuzhiyaram pan. Liked your idea of using oats powder and thickner. Somehow I don't like corn flour.

  2. Nice that you toast the manchurian balls... I should try that sometime :)