November 19, 2013



  • 2 cups Grated Cabbage
  • 2 cups Grated Carrots
  • 1 Chopped Onion
  • 1 tbsp ginger-garlic paste
  • 2 tbsp Maida
  • Oil for deep frying
  • 1 tbsp Soya Sauce
  • Salt to taste
  • 1 tsp Pepper Powder
  • 1 tsp Sugar
  • 1 tbsp Cornflour
  • 2 tbsp oil 


  •     Mix grated cabbage and carrots and squeeze the water out from them. 
  •   Now in a bowl take the squeezed cabbage and carrots and mix 2 tbsp. maida and little salt to it. 
  •    Make small balls (like koftas) of the mixture. 
  •    Heat the oil in a kadhai  and deep fry the balls till golden brown, drain and keep aside. 
  •      Now in a separate pan heat 2 tbsp oil. 
  •    Saute ginger-garlic paste, green chilies and onions. 
  •      Add water, salt, pepper powder,  sugar and soya sauce. Bring it to a boil. 
  •     Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy. 
  •    Cook the vegetable Manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

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