Broccoli manchurian

Ingredients

• 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

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Preparation

• 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.