We use to have Manchurian in India whenever we got Chinese takeout food. The Chinese food that you get in Indian restaurants are adapted to Indian taste and sentiments. So you can see a vegetarian dish like Gobi Manchurian.
I got this recipe from my sister-in-law who is a great cook.
- 2 cups grated cabbage
- 1/4 cup grated carrots
- 2 green chillies, finely chopped
- 1 tablespoon corn starch
- 1/4 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- Oil for deep-frying
- salt to taste
For the sauce:
- 1 green bell pepper, sliced
- 1/2 carrot, cut in Julienne
- 1/2 cup spring onions
- 1 small white onion, chopped
- 2 garlic cloves, crushed
- 1/3 cup cabbage, cut in long strips
- 1 teaspoon hot sauce
- 2 tablespoon Worcestershire sauce
- 3 tablespoon tomato sauce/ketchup
- 1 teaspoon corn flour
For Making Pakora’s
- Mix together grated cabbage and carrots in a bowl with green chillies, black pepper and salt to taste.
- Add corn starch and all-purpose flour to the veggie mixture and mix well. You do not need to add water coz cabbage will release moisture so combine it with the flour to make batter for pakora’s.
- Heat oil in a deep skillet over high heat. Make small balls using your hands and fry them until golden brown and crispy from outside and cooked throughly inside.
- Repeat to complete the mixture and keep it aside.
- Heat oil in a separate pan over medium heat, add chopped onions followed by garlic and cook for 2-3 minutes.
- Add green bell pepper, carrots, scallions, cabbage and cook for 2-3 minutes more.
- Add Worcestershire sauce, hot sauce and tomato sauce with some water to increase the consistency of the sauce.
- In a small bowl mix together corn starch with 1 tablespoon of water and pour it in the sauce to thicken the gravy.
- At this point of water, taste the sauce and add salt if needed coz Worcestershire sauce is salty so you may not need to add salt.
- Now add the pakora’s to the sauce, stir well and cook for 3-4 minutes more.
- Sprinkle chopped spring onions on top and enjoy.