Veg Manchurian

Ingredients

Instructions

1. 1

   Make the vegetable balls: grate 2 cups of cabbage, 1 cup of carrots, 1 cup of cauliflower (or use a food processor). Mix with 1 chopped onion, 2 minced garlic cloves, 1 inch grated ginger, 2 chopped green chilies, ¼ cup chopped cilantro. Squeeze out excess water.

2. 2

   Add ½ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon soy sauce. Mix to form a thick batter that holds together — add more water if too dry, more flour if too wet.

3. 3

   Heat 2 inches of oil to 350°F. Drop tablespoonfuls of the vegetable mixture into the hot oil. Fry in batches for 3-4 minutes until deep golden brown and crispy. Drain on a wire rack.

4. 4

   Make the Manchurian sauce: whisk 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon hot sauce or sriracha, 2 tablespoons ketchup, 1 tablespoon sugar, 1 teaspoon sesame oil, 1 cup vegetable stock, 2 tablespoons cornstarch + 3 tablespoons cold water.

5. 5

   Heat 2 tablespoons of oil in a wok over high heat. Add 4 minced garlic cloves, 1 tablespoon grated ginger, 2 chopped green chilies. Stir 30 seconds. Pour in the sauce. Bring to a simmer.

6. 6

   Add the fried vegetable balls. Toss for 60-90 seconds until each ball is coated in the glossy sauce. Off heat, sprinkle with chopped scallions. Serve immediately — Manchurian balls go soggy in 10 minutes.