Vegetable Manchurian with Red Gravy

Name: Vegetable Manchurian with Red Gravy
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 500 gms Gob; 1 Gobhi; 3 Medium Sized Onions; 2 Capsicum; 1 Carrot; 3-4 Green Chillies; 1 Teaspoon Vinegar; 1 Teaspoon Tomato Ketchup; 1 Teaspoon Green Chilli Ketchup; 1 Tablespoon Red Chilli Paste; 4 tablespoons Maida; 2-3 Tablespoons Cornstarch; Some Dhaniya Leaves; 1 Small Cube Butter; 1 Tablespoon Ginger Garlic Paste or Ginger Paste; For Spices-; 1 Teaspoon Kaali Mirch Powder; 1 Teaspoon Kashmiri Laal Mirch Powder; 2 Teaspoons Salt

Deepank @Deepank126

New Delhi

Special Colour rather than normal soya sauce black colour try this recipe & share your snapshots & comments

Deepank @Deepank126

New Delhi

Special Colour rather than normal soya sauce black colour try this recipe & share your snapshots & comments

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Ingredients

5-6 servings

500 gmsGob
1Gobhi
3Medium Sized Onions
2Capsicum
1Carrot
3-4Green Chillies
1 TeaspoonVinegar
1 TeaspoonTomato Ketchup
1 TeaspoonGreen Chilli Ketchup
1 TablespoonRed Chilli Paste
4 tablespoonsMaida
2-3 TablespoonsCornstarch
Some Dhaniya Leaves
1Small Cube Butter
1 TablespoonGinger Garlic Paste or Ginger Paste
ForSpices-
1 TeaspoonKaali Mirch Powder
1 TeaspoonKashmiri Laal Mirch Powder
2 TeaspoonsSalt

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Steps

1

Wash all Vegetables properly, then grate Gobhi finely with the small hole grater.
2

Chop 3 Onions, Carrot, 1 Capsicum, 3 Green Chillies very finely & 1 Capsicum in medium-small size pieces.
3

Now take a bowl, add finely grated Gobhi, 1 onion, carrot, Capsicum, 2 green chillies in it with 1 Teaspoon Salt, 1 Teaspoon Kaali Mirch Powder, 1 Small cube butter in it & mix them properly.
4
5

Now add 4 Tablespoons Maida, 3 Tablespoons Cornstarch in it & mix them properly.
6

Don’t add a single drop of water because after adding salt in Gobhi will release moisture that will help bind them all together.
7

If mixture is still wet add 1 Table Spoon Maida & 1 Table Spoon Cornstarch in it & mix them properly.
8

Now let the mixture rest for 5-10 minutes.
9

Remember to make Manchurian balls crispy, you have to fry them twice, first on medium flame to set their coating & second on high flame till golden brown to make their outer surface crispy & inside structure soft.
10

Then take a kadhai, add oil in it & keep the gas on medium flame.
11

After 5-10 minutes, make medium size balls from the mixture.
12

When oil gets heated up, add mixture balls in it & fry them for 3-4 minutes till their coating is set.
13

After 3-4 minutes, when their surface is set, take them out in a plate, turn off the flame & let them cool down.
14

After some time, again turn on the gas & keep it on high flame.
15

Now add all Manchurian balls in it & fry them for 1-2 minutes till golden brown.
16

After 1-2 minutes, when they turn into golden brown in colour, turn off the flame & take them out in a plate.
17

Now take a kadhai, add 1-1.5 Big Spoon Oil in it & keep the gas in medium-high flame.
18

Then add finely chopped onions, capsicum & green chillies in it & roast them for 2-3 minutes till they become translucent/ soft.
19

After 2-3 minutes, add 1 Teaspoon Kashmiri Laal Mirch, 1 Teaspoon Vinegar, 1 Teaspoon Tomato Ketchup, 1 Teaspoon Green Chilli Ketchup, 1 Table Spoon Red Chilli Paste with 2 Cups Water in it & let them boil.
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21

Now add 1 Teaspoon Salt in it & mix them properly.
22

When gravy starts boiling, turn off the flame & add fried Manchurian balls in it with chopped Dhaniya Leaves & mix them properly.
23

Don’t add Manchurian balls in open flame, or it will become soft immediately.
24

Your Vegetable Manchurian with Red Gravy is ready to be served.