Cooking Time

20-25 mins

Preparation Time

30 mins

Total Time

55 mins

Ingredients

Serves 4

For Manchurian Balls:

1 cup grated cauliflower.

1 cup grated cabbage.

2 green chillies.

2 tbsp chopped coriander.

2–3 tbsp maida.

½–1 tsp corn flour.

½ tsp ginger paste.

½ tsp finely chopped ginger.

¼ tsp salt.

½ tsp soya sauce.

¼ tsp pepper powder.

For Sauce:

2 tbsp oil.

1 tsp chopped ginger.

1 tsp chopped garlic.

½ tsp ginger-garlic paste.

1 green chilli finely chopped.

2 tsp soya sauce.

1 tsp vinegar.

¼ tsp red chilli powder.

tbsp cabbage finely chopped.

2–3 tbsp capsicum finely chopped.

1–2 tbsp corn flour dissolved in ½ cup water.

3 tbsp ketchup.

1 tbsp red chilli sauce.

1 tbsp sweet chilli sauce.

2 tsp green chilli sauce.

1 pinch red colour.

Salt and black pepper to taste.

1 tbsp coriander leaves/spring onion greens for garnishing.

Recipe Instructions

Prepare the Vegetable Mixture

Take all the grated vegetables in a bowl and add ½ tsp salt. Mix well and keep it aside for 10 minutes.

Shape the Manchurian Balls

Squeeze the vegetables well to remove excess water. Add all other ingredients and a little salt, then mix well. Make small balls and keep aside. While making balls, add corn flour and maida only in a quantity sufficient to bind the vegetables. Avoid adding excess flour. (Corn flour makes the balls tight, while maida keeps them soft.)

Air Fry the Manchurian Balls

Pre-heat Oxy Fryer for 5 minutes. Arrange the balls in the fry basket and close it properly. Keep Oxy Fryer at 170°C for 20–25 minutes. Keep aside when done.

Prepare the Manchurian Sauce

Heat oil in a kadhai. Add chopped ginger, garlic and green chillies and sauté for a minute. Add onions and cook till soft. Add chopped vegetables and stir. Add ginger-chilli paste made by mixing red chilli powder, ginger-garlic paste and 1 tbsp water. Sauté for 3–4 minutes till vegetables become a little soft. Add all sauces, colour and seasoning and mix well.

Toss & Finish the Manchurian

Add the Manchurian balls and mix well to coat with the sauces. Add corn flour paste and cook till the sauce turns thick and transparent. Garnish with coriander leaves or spring onion greens and serve hot.