Step 1

Allow the veggies to come to room temperature first.

Step 2

Cut cabbage to 4 quarters and keep them immersed in luke warm water for 3 to 4 mins.

Step 3

Drain the water and rinse them well. Drain and chop them finely.

Step 4

Air dry the cabbage for a while to remove excess moisture.

Step 5

You can also process all the veggies in a food processor.

Step 6

Wash and peel the carrots and grate them.

Step 7

Chop the beans, spring onions & bell peppers. Mince the ginger and garlic.

Step 8

Add the prepared veggies, cornstarch, plain flour, ginger garlic paste, pepper & salt to a mixing bowl. Mix everything well.

Step 9

You can also add bread crumbs to make the balls extra crisp.

Step 10

Mix everything well and make lemon sized balls. The balls must bind well without breaking.

Step 11

You can also optionally roll these balls in corn starch.

Step 12

You can make about 12 to 14 balls. Set aside all the vegetable balls.

Step 13

Frying balls - Heat oil in a deep pan for deep frying.

Step 14

Check if the oil is hot enough by dropping a small portion of the dough in hot oil.

Step 15

The dough has to come up without browning. This is the right temperature.

Step 16

Gently slide the balls in hot oil & fry on a medium flame.

Step 17

Do not disturb them for 1 min after the balls are dropped in oil.

Step 18

They will be delicate and may break if you have not used bread crumbs.

Step 19

After few seconds of frying, you can keep stirring and fry until they turn golden.

Step 20

Drain them on a kitchen tissue.

Step 21

Baking in Oven - Preheat the oven and bake the balls on a greased wire rack placed over a tray at 200 C for 20 to 23 mins.

Step 22

Turn them to the other sides after every 8 mins.

Step 23

Please be alert as the timings may vary depending on the size of the balls.

Step 24

Heat oil in a pan, then add ginger garlic and saute for a min.

Step 25

Add spring onions and capsicum. Saute for 1 to 2 mins on a high flame without burning.

Step 26

While these fry dissolve cornstarch in water.

Step 27

Lower the heat, then add soya sauce, red chilli sauce, tomato ketchup and red chilli paste.

Step 28

Stir the cornstarch mixture with a spoon and pour it to the pan.

Step 29

Next stir gently and pour water. Stir and taste the mixture.

Step 30

Add vinegar, salt, pepper and sugar all to suit your taste.

Step 31

The sauce should taste slightly sour, hot and sweet.

Step 32

Keep stirring and cook on a medium flame until the sauce thickens.

Step 33

Do not cook till very thick. The sauce will thicken further after cooling.

Step 34

Switch off the stove and allow the sauce to cool for 1 to 2 mins.

Step 35

Boiling hot sauce will make the veg balls soft and will lose the crispness.

Step 36

Add the veg balls to the sauce just before serving. Garnish with spring onions.

Step 37

Serve veg manchurian with veg fried rice or noodles.