Roasted vegetable Manchurian

Name: Roasted vegetable Manchurian
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup Grated cabbage -; 1/4 cup Grated carrots and beetroot -; 1 Green chilli(chopped) -; 2 Spring onion(chopped) -; 2 cloves Garlic (grated) -; 2 teaspoon Ginger chilli paste -; Salt - to taste; 3 tablespoon Corn Starch -; 1/2 teaspoon Sugar -; 1 teaspoon Soya sauce -; 3/4 cup Water -; 2 tablespoon Oil -; 1 teaspoon Pepper powder -; 1 tablespoon Coriander leaves(chopped)-

Sandhya Sampat @cook_9901269

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Sandhya Sampat @cook_9901269

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Ingredients

30 minutes

2 servings

1/2 cupGrated cabbage -
1/4 cupGrated carrots and beetroot -
1Green chilli(chopped) -
2Spring onion(chopped) -
2 clovesGarlic (grated) -
2 teaspoonGinger chilli paste -
Salt - to taste
3 tablespoonCorn Starch -
1/2 teaspoonSugar -
1 teaspoonSoya sauce -
3/4 cupWater -
2 tablespoonOil -
1 teaspoonPepper powder -
1 tablespoonCoriander leaves(chopped)-

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Steps

30 minutes

1

In a bowl add grated cabbage, carrots and beetroot after squeezing the water from them. Add 1 and 1/2 tablespoon corn starch, salt, ginger chilli paste and mix it to make small balls.
2

Heat appe patra. Add a drop of oil in each compartments and add the balls to it. Let it roast on medium flame to turn golden brown on each sides. Add a drop of oil while flipping on other side.
3

Heat remaining oil in another pan. Saute garlic, green chillies, spring onion for a minute. Add 1/2 cup water, salt, pepper powder, sugar, soya sauce and bring it to boil.
4

Mix remaining corn flour to 1/4 cup water. Stir it and add to to pan. Gently add the manchurian balls to the gravy and boil for 3 to 4 minutes.
5

Garnish roasted vegetable manchurian with coriander leaves and serve hot with brown rice.