1/2 Photos of Vegetable Manchurian - Oriental Fusion Cuisine
Indian Chef's Note:
Its one of the most popular dishes available in the roadside eateries around India. A perfect Indian adaptation from the Orient! Its one of my fav. & I hope it becomes your's too.
My Private Note
Units: US | Metric
- 2 cups cabbage, Finely chopped
- 1 cup carrot, grated
- 2 eggs, slightly beaten
- 3/4 cup white flour (maida)
- 1/2 teaspoon garlic paste
- 1/2 teaspoon ginger paste
- 1/4 teaspoon aji-no-moto (optional)
- 2 tablespoons oil
- 1 teaspoon garlic, Finely chopped
- 1/2 cup onion, Finely chopped
- 1 large red capsicum, chopped fine
- 1Mix together the vegetables (Cabbage & Carrots), egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave standing for 5-10 minutes.
- 2Heat the oil and keeping the heat high, drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required.
- 3For the gravy: Heat 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent.
- 4Add the fried balls, turn around a few times and serve.
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Nutritional Facts for Vegetable Manchurian - Oriental Fusion Cuisine
Serving Size: 1 (309 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 260.9
- Calories from Fat 89
- Total Fat 9.9 g
- Saturated Fat 1.7 g
- Cholesterol 93.0 mg
- Sodium 1413.9 mg
- Total Carbohydrate 35.2 g
- Dietary Fiber 4.7 g
- Sugars 7.0 g
- Protein 8.2 g