Fusion Indian-Chinese spicy manchurian balls recipe
Today, we explore spicy manchurian balls, a fusion of Indian and Chinese cuisines. This vegetarian and eggless recipe showcases the innovation from mixing culinary traditions. Born on the streets of India, where Chinese food was adapted to local tastes, this dish enjoys immense popularity. Its bold flavors and satisfying textures have made it a favorite. Let's begin cooking this delightful dish.
Gather the following ingredients
For this dish, you need one cup of chopped vegetables (cabbage, carrots, bell peppers), two tablespoons cornflour, four tablespoons all-purpose flour, one teaspoon ginger-garlic paste, salt to taste, black pepper powder to taste, two tablespoons soy sauce, one tablespoon chili sauce, half a teaspoon vinegar, oil for frying, and two cups water for gravy. Garnish with spring onions.
Prepare the vegetable mixture
Begin by placing the finely chopped vegetables in a large bowl. Add salt to taste and let them sit for about five minutes. The salt assists in releasing water from the vegetables. After five minutes, squeeze out the excess water from the vegetables. This step is crucial, as it ensures your manchurian balls are crisp on the outside.
Make manchurian balls
After squeezing the excess water from the vegetables, add cornflour and all-purpose flour to them. Include a pinch of black pepper powder and mix thoroughly until it forms a dough-like consistency. If necessary, add a small amount of water, just enough to help the mixture bind together. Then, shape this mixture into small balls with your hands.
Fry manchurian balls
Begin by heating oil in a deep pan over a medium flame. Once the oil reaches the ideal temperature for frying, carefully add the manchurian balls. Fry them until they achieve a golden brown hue and become crispy on every side. After frying, place them on absorbent paper to drain any excess oil. This step ensures your manchurian balls are perfectly crispy for serving.
Prepare spicy gravy
In a pan, combine two cups of water, soy sauce, chili sauce, vinegar, and ginger-garlic paste. Season with salt and black pepper powder to taste. Heat until boiling, then simmer until the mixture thickens slightly. Carefully add the fried manchurian balls, ensuring they are thoroughly coated with the gravy. Garnish with chopped spring onions. Serve this hot for a flavorful fusion experience.
