Broccoli manchurian

Main Dish
4 servings
10 min
20 min
Very Easy


Number of serving: 4
1 cup of grated Broccoli

1/2 cup of grated carrots

1/2 cup of grated cabbage

1 small onion

3-4 teaspoon of cornflour

1 teaspoon white pepper powder

Salt as desired

Oil for deep frying

For the sauce:

4 cups of water

2 teaspoons of Cornflour

2teaspoons. Ginger-Garlic paste

1 small onion sliced

1 teaspoons white pepper powder

salt as desire

5-6 teaspoons of dark Soya sauce

1 teaspoons Ajinomoto salt (optional)

2 teaspoons oil


  • Wash all the vegetables and wipe dry them with a clean kitchen napkin.
  • Grate the Broccoli, carrots and the cabbage with a grater. Peel and slice the onion thinly.
  • Take a big vessel and add all the grated veggies and the sliced onion in it.
  • Mix in the white pepper powder, salt and the cornflour in it.
  • Mix all the ingredients and bind it into a dough. Take a small portion of the dough and make rounds of a Table Tennis size ball. Prepare all the balls and keep them aside.
  • Heat oil in a wok and deep fry all turn the prepared ball in small batches till they brown and crispy from outside.
  • Keep them over a tissue paper to drain excess oil from the Manchurian balls.
  • For the sauce:
    Heat oil in a wok and add the sliced onion and the ginger garlic paste in it. Fry it for 2 minutes.
  • Mix the cornflour and the Soya sauce in 4 cups of water. Pour this water in the wok and keep cooking till the sauce thickens. Add Pepper, salt and Ajinimoto to the cooked sauce and take off the flames.
  • Assemble the Manchurian: Dip all the cooked balls just 5-6 minutes before serving, else they will soak all the sauce and become soggy.
  • Take a serving plate, keep 2-3 cooked Manchurian balls and pour the sauce over them.
    Serve hot Broccoli Manchurian and enjoy the exotic veggies in a different makeover.
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