Dry Manchurian Balls

These crispy juicy Chinese fast food Manchurian balls attract the attention of almost everyone. The ever popular spicy tangy Manchurian balls are really easy to make. Do not always the let the weighing scale bother you, just relish the moment.

15 balls
1 cup shredded cabbage
1/2 cup shredded carrots
1/2 cup finely chopped green bell peppers
1 tablespoon grated ginger
2 finely chopped green chili
3/4-1 cup all-purpose flour
2 tablespoon corn starch
2 teaspoon salt
2 tablespoon oil
Oil for frying

For sauce
1 tablespoon oil
1/2 tablespoon finely chopped ginger
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped carrots
3 tablespoons finely chopped cabbage
1 tablespoon tomato ketchup
1/2 tablespoon chilli sauce
1 tablespoon corn starch
1 teaspoon salt
2 teaspoons sugar
1 teaspoon thick dark soy sauce
1-2 drops of apple cider vinegar
1/4 cup finely chopped celery or daikon radish (Mula)

Please check (Measurements)

Process: Gradually add water to mix all ingredients of the balls. wet your palms with water and gently roll the mixture into small balls. Put the stove on high and heat the oil in a wok till it starts showing some bubbles. Reduce the heat to medium and put 5 balls at a time. Fry for 5 minutes till they turn golden brown.
Keep them on a tissue paper to absorb excess oil.

Heat oil in a medium non-stick saucepan. Add ginger, carrots, bell peppers and cabbage. Saute them on high heat for a minute. Reduce the heat to medium and add the sauce and ketchup.
Mix cornstarch with 1/4 cup of water and add to the pan with salt, sugar and vinegar.
Slowly add all the balls and mix well. Cook for a minute and turn off the stove. Garnish with finely chopped celery or daikon raddish.

Leave a comment