street food 2

        Manchurian

Ingredients

For The Vegetable Balls                                 3 cups finely chopped cabbage
1 1/4 cups carrot , grated
1/2 cup chopped onions
2 tbsp cornflour
5 tbsp plain flour (maida)
3 to 4 clove of garlic (lehsun) , finely chopped
1 slit green chilli , finely chopped
salt and freshly ground black pepper powderto taste
oil for deep-frying

For The Sauce1 tbsp garlic (lehsun) , finely chopped
2 tsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
1 cup clear vegetable stock or water
1 tbsp soy sauce
1 tbsp cornflour mixed with 1 cup of water
2 pinches of sugar
2 tbsp oil
salt to taste

Method 
For the vegetable balls

1. Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, salt and pepper in a bowl. Mix well.
2. Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.
3. Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside.

For the sauce

1. Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
2. Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.

How to serve

1. Just before serving, put the vegetable balls in the sauce and bring to a boil.
2. Serve hot.

Tips

1. Add some water or vegetable  stock to thin down the sauce if it is too thick.

PLACE...near model Town 2