Broccoli manchurian
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Ingredients
4
For the sauce:
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Preparation
Preparation10 min
Cook time20 min
- 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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