Recipe: Vegetable Manchurian

Serves 5


[with thanks to Tarla, Nita, and Daisy]


Ingredients for the vegetable balls:



  • 4 cups cabbage, chopped fine
  • 2 cups cauliflower, chopped fine
  • 2 cups carrot, chopped fine
  • 2/3 cups onion, chopped fine
  • 7 cloves garlic, chopped fine
  • 2 green chilies, chopped fine
  • 4 Tbsp corn flour  [I used masa harina]
  • 10 tablespoons white wheat flour
  • 2 eggs
  • Salt and pepper to taste
  • Frying oil

Preparing the vegetable balls:



  1. Mix all the ingredients (except the frying oil) in a bowl
  2. Make ping pong ball-sized clumps out of the mixture
  3. Deep fry until golden brown
  4. Drain on paper towels and set aside

Ingredients for the sauce:



  • 2 Tbsp garlic, chopped fine
  • 4 tsp green chilies, chopped fine
  • 4 tsp ginger, chopped fine
  • 3-4 green onions, chopped fine
  • 1/3 cup onion, chopped fine
  • 3 Tbsp soy sauce
  • 2 Tbsp corn flour mixed with 2 cups water
  • 2 cups vegetable stock or water
  • 1 Tbsp sugar
  • 4 Tbsp oil
  • Salt to taste
  • Orange juice

Preparing the sauce:



  1. Heat oil in a wok or saucepan
  2. Stir fry garlic, green chilies, green onions, and onions
  3. Add remaining ingredients (except the orange juice) and simmer for a few minutes
  4. Taste the sauce. If the flavors are sharp and haven’t really combined, add orange juice (