Vegetable Manchurian

Vegetable Balls - In a bowl, combine 2 tbsp of All Purpose Flour, 2 tbsp of Corn Flour, ½ tbsp of Rice Flour, a tbsp of Corn Starch, Salt as needed, 1 tbsp of Ginger Garlic Paste, ½ tsp of Pepper Powder, ¼ tsp of Soy Sauce and 2 packed cups of finely chopped Cabbage, grated Carrot and finely chopped Spring Onion whites. Sprinkle little Water if needed to make a thick mixture and form small balls. 

Deep Fry / Air Fry -  Heat Oil for deep frying in a heavy bottomed vessel. Carefully place each ball into the hot oil on reduced heat and deep fry the vegetable balls till cooked. Increase the heat towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.

If you are using air fryer, set the temperature at 380F and bake the balls for 15 minutes.

Manchurian - Heat a tbsp of Oil to piping hot in a large wok, add and stir fry 1½ tbsp of finely minced Garlic for a few seconds. Add and stir fry 2 finely chopped Green Chilies and ½ tbsp of finely chopped Ginger for a few seconds. Add and stir fry ¼ cup of Spring Onion Whites on high for 2 minutes, constantly tossing them. Reduce to medium heat, add 1 tsp of Brown Sugar, ½ tsp of Red Chili Powder, 2 tsp of Soya Sauce, 2 tbsp of Tomato Ketchup, ½ tbsp of Chilli Sauce, Salt as needed and 2 tsp of Vinegar / Lemon Juice. Mix well and cook for 2 minutes adding 3-4 tbsp of Water. Add the vegetable balls and stir fry for another 3 minutes. Remove from heat, garnish with 1½ tbsp of chopped Spring Onion Greens and serve hot.