1 cup chopped cauliflower(You can use green capsicum,mushrooms and some people even use potato)
1/2 cup grated cabbage
1/2 cup grated carrot
1 chopped capsicum
1 cup boiled rice(Use left over rice if possible otherwise you can boil rice that time too)
2 tsp ginger-garlic paste
1 tsp chopped garlic flakes
2 chopped spring onion(you can use onion if they spring onion are not available)
pinch of ajinomoto (Chinese salt)
1 tsp vinegar
1 cup maida(all purpose flour)
1/2tsp black pepper crushed or powdered
3 tsp corn flour or corn starch
1tsp Red chilly sauce
2tsp tomato sauce
oil to fry
1.Boil rice and keep it aside.
3.Now take boiled rice and vegetables in a bowl and mash it well once cool.Add ajinomoto,
ginger-garlic paste, ,maida, corn starch and black pepper into it. mix all together & make a soft, thick mixture of it.
4. Make 15-18 balls of this dough.
5 Dip fry all the balls in oil.
6. Heat another pan with 2 tsp oil and add chopped spring onion.Saute for 2 minutes.
7. Add ginger garlic paste in it.
8 Add all the sauces and pinch of ajinomotto and black pepper again.Don’t add salt in it as the balls and the sauces already have salt in it.Let the sauces simmer for 2-3 minutes.
9.Add 1 cup saved stock in it.If it is too light then you can add 1 tsp of corn flour into it to thicken it up.
9 Dip all the fried balls in this gravy & serve it.
Serve it with fried rice.To know how to make fried rice click here.
Note:Generally people don’t add boiled rice in it.This makes Manchurian balls too soft and balls opens up while frying.Adding rice increases taste and rice is a good binder too.
You can avoid the stock part and directly dip the balls in the sauces to make dry Vegetable Manchurian.
If you forgot to save the stock then you can simply use 1cup of water and add 1tsp corn flour.Left over stock can be used in any sabji or soup.You can store it up in the form of cubes in your freezer and use it when ever you want.