Veg Manchurian Dry

🔥 Prep

• Finely chop the 250 g mixed vegetables (cabbage, carrot, bell pepper, beans) into small pieces.
• Place the chopped vegetables in a bowl, add 3 tbsp corn flour and 2 tbsp maida, then sprinkle 1.25 tsp salt and mix until the vegetables are lightly coated.
• If the mixture feels dry, add a little water to help it bind, then shape into uniform balls about 2 cm in diameter.
• Peel and mince the 6 cloves of garlic.
• Slice the 2 green chillies lengthwise (or finely chop) and set aside.

🔥 Cook

• 1. Heat the 250 ml oil in a deep pan or kadai over medium‑high heat until it reaches about 180 °C (a small cube of batter should sizzle and rise).
• 2. Slide the vegetable balls into the hot oil, frying in batches to avoid crowding, and cook for 3‑4 minutes per batch, turning occasionally, until golden brown and crisp.
• 3. Using a slotted spoon, remove the fried balls and transfer them to a plate lined with paper towels to drain excess oil; set aside.
• 4. Leave about 1 tbsp of oil in the wok, discard the rest, and heat the wok over medium heat.
• 5. Add the minced garlic and sliced green chillies to the hot oil and sauté for 30 seconds until fragrant, taking care not to burn the garlic.
• 6. Pour in the 1.5 tbsp soy sauce and stir, then add a splash of water (about 2‑3 tbsp) to create a thin sauce; let it simmer for 1 minute until slightly thickened.
• 7. Add the fried vegetable balls back into the wok, tossing them gently to coat evenly in the sauce.
• 8. Increase the heat to medium‑high and continue to toss for 2‑3 minutes, allowing the sauce to cling and become glossy; adjust salt if needed.
• 9. Transfer the coated balls to a serving dish and serve immediately.

🔥 Serve

• Garnish the Veg Manchurian Dry with a sprinkle of finely chopped spring onions or coriander leaves for freshness.
• Serve hot as an appetizer alongside steamed jasmine rice, vegetable fried rice, or hakka noodles.
• Pair with a side of sweet chili sauce or tomato ketchup for dipping, if desired.