Vegetable Manchurian

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One of the advantages of being a vegetarian in seafood paradise is that I have tried making a lot more dishes than before simply because there was no other option. During my time in India I always ordered in when the manchurian cravings came calling. Since that isn’t an option here, I set out to make it and discovered that it’s not such a big deal at all. It is slightly time consuming because of all the ‘very finely chopped’ veggies but otherwise it’s quite easy and totally worth the time spent.

This recipe is also from the TV show Samayal Samayal by Venkatesh Bhat.

Makes 10-12

WHAT WE NEED

Mixed vegetables                                 3 cups

(cabbage, French beans, carrot, capsicum)

Potato, large                                         1

All purpose flour                                 1 – 1/2 tbsp

Cornstarch / cornflour                      2-3 tbsp

Soya sauce                                             1/2 tsp

Oil to deep fry

Salt & pepper  

Manchurian sauce                               1  1/2 cups

Spring onion green, chopped          To garnish

WHAT TO DO

  •  Chop the vegetables very finely. Since these have to be rolled into a ball, the smaller the pieces the better it is
  • Boil the potato and mash it well
  • Take all the chopped vegetables in a large bowl
  • Add the mashed potato, all purpose flour and cornstarch and mix well
  • Add salt, pepper and soya sauce 
  • Add water just enough to bring the mixture together
  • Heat the oil
  • Divide the mixture into lemon sized balls and deep fry them till golden brown
  • Remove them from the oil and add to the manchurian sauce
  • Mix well so that all the balls at well coated with the sauce
  • Garnish with a liberal sprinkle of spring onion greens
  • Enjoy it with some fried rice or hakka noodles

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This is my post for the Blogging Marathon under the theme – One sauce Two Dishes

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Check out the Blogging Marathon page for other marathoners doing this BM. 
 
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This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.

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