Vegetable Manchurian - Dry


2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Black Pepper Powder
1 tsp Sugar
2 tbsp oil

Vegetable Manchurian - Dry
For Saute
1 onion, diced
1/2 green bellpepper,diced
2-3 green chillies, slit
1 tsp ginger garlic paste
3 tbsp green spring onions, chopped finely
1 tbsp soy sauce
2 tbsp chili-garlic sauce
3 tbsp tomato ketchup
salt to taste
2 tbsp oil


1. Mix grated cabbage and carrots and squeeze the water out of them.

2. Add 1 tbsp corn starch, a few chopped chilies and salt.

3. Make small balls (like koftas) of the mixture .

4. Heat oil in a kadai / wok and deep fry the balls till golden brown, drain and keep aside.

5. Heat 2 tbsp oil. Saute onions, green peppers, ginger garlic, green chilli for a few mins.

6. Toss everything and mix well for few minutes until the masala becomes dry.

8. Finally add the green onions and lower the heat to low flame. Keep stirring for another a few more min.

9. Garnish with chopped coriander leaves and serve.

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