Ingredients:

• For Manchurian Balls:
• 1.5 cups – grated Cabbage
• 2 – big carrots, grated
• 2 – finely chopped Green chillies
• 3 tbsp – Corn flour
• 1 tbsp – Maida
• Salt – to taste
• 1/2 tsp – pepper powder
• Oil – 2 tbsp
• For Manchurian Sauce:
• 1.5 tbsp – oil (take if you have sesame oil, Ginger oil, Garlic oil (otherwise reg. is ok)
• 1inch piece – ginger, crushed
• 5-6 flakes – garlic, crushed
• 2 – green chillies, chopped
• 1/2 – onion, finely chopped
• 1 tbsp – soya sauce
• 1.5 tbsp – Tomato ketchup
• 2 tsp – Vinegar
• Salt – to taste
• 1/4 tsp – pepper
• 1.5 tbsp – Corn flour

Method:

1. Add 1 tsp salt to cabbage. Keep aside for 15 mins, squeeze well to remove out all the water.
2. Mix all the other ingredients of the balls. More flour may be added if mixture does not bind together.
3. Make balls. Flatten each ball.
4. Roll in flour and shallow fry 2-3 pieces at a time on medium flame. Keep the balls aside.
5. To prepare sauce, heat 1.5 tbsp oil, add ginger and garlic. Fry on low flame for 1 minute.
6. Add green chillies and onions. Cook for one minute.
7. Reduce heat and add soya sauce, tomato sauce, vinegar, salt and pepper. Cook for 2-3 mins.
8. Add 1.5 cups of water. Boil. Keep on slow fire for 2 mins.
9. Dissolve corn flour in 1/2 cup water. Add cornflour, stirring continuously, and cook till slightly thick.
10. Add the balls to the Manchurian sauce and keep on slow fire for one minute.
11. Serve hot with rice.

Recipe courtesy of Linsy Patel