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Veggie Manchurian

What you need: 

1 cup grated cabbage
1/2 cup grated cauliflower
1 finely grated carrot
1 Tablespoon grated onion
1 Tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon chili powder
5 Tablespoons flour
2-3 Tablespoons olive oil
1 Tablespoon ginger, garlic, chili powder, coriander each
1 cup water or veggie broth
2 Tablespoons soy sauce
1/4 teaspoon salt, sugar, pepper each
3 Tablespoons corn flour, water to mix with

What you do: 

For Veggie Balls
1. Mix first 8 ingredients
2. Form into soft dough
3. Divide into small balls
4. Fry in olive oil, or coat with oil and bake at 375 F until brown.
For Sauce
1. Add garlic and ginger to hot oil and brown.
2. Add chili and coriander and cook for 1 min.
3. Add water/veggie broth, soy sauce and seasonings. Cook for 5 min.
4. Mix corn flour with enough water to make paste.
5. Add paste to sauce.
6. Add veggie balls and serve hot.
For softer veggie manchurian:
6. Add veggie balls to sauce and simmer for 10 min.

Preparation Time: 
30 minutes
Cooking Time: 
Recipe Category: 


This was fantastic! On hind sight I should have either fried it in oil or left in oven for longer, I didnt have any ginger which was a shame but used the other stuff in same quantity as suggested, ( ok maybe 3/4 Tbs of chilli rather than 1 Tbs) the sauce was about the most fantastic thing to go over rice! I might use a little less corn flour next time too. A big thumbs up!


i had some problems with these but they were good. i just made the balls and put them in a store-bought sauce because i was lazy.  I  put carrot pieces, cabbage, and onion in food processor (no cauliflower) and it was really easy to make.  they held up ok/decently while i fried them with a couple tbsp oil, but then fell apart in the sauce. i did not like the sauce i bought at all (so I ruined them) but i tried one before i put it in the sauce and it was really good-- i think next time i make this i will add more spices to the veggie balls and so then i can have them on their own as a side dish (maybe with some sort of dipping sauce?) along with another curry. 


wonderful outlooks yammy


I like to double the ball ingredients and keep the sauce the same... The first time I made these I had a lot of extra sauce, this time it was the perfect amount!


these were pretty tasty... i followed many suggestions such as a teaspoon instead of tablespoon (approx-didn't measure) of the chili powder, coriander, and ginger... i also used muffin tins to bake my veggie balls which worked well... good with rice... i wish i made some veggies too but i was lazy... will make again  ;)b


This was really good but it is a serious pain staking task to make the veggie balls. If this wasn't yummy after all the work it took I would have cried.  Thanks for the recipe.


I used a different recipe for the sauce, but my mom and sister liked these better than the ones we get at a restaurant. I gave it 4 stars because I like a firmer texture thats chewier. But these were pretty good for home made!


The balls part of this is really good.  I used part cornmeal and part flour and only grated the carrot, all the other veggies were chopped as small as I could go.  The sauce was all right.  "Musky" was used to describe it. I think sweet and sour sauce would be great with these instead, or doctor the sauce up - more sweet and add some vinegar, maybe even lose the coriander or cut back on it.  Still, the "balls" make this recipe.  I like veggie balls ;)b Solid 4 stars. 


This was good, especially the veggie balls. I had to modify the sauce a little bit, because at first it just tasted like a chili powder cornstarch sauce. I used the one tablespoon of chili powder that it calls for, but it really overpowered the ginger and garlic in it, so I added a little more sugar and more soy sauce (Bragg's) and added some ginger powder and a little rice vinegar and then it was great. Next time I will probably just use less chili powder, and leave the rest of the recipe as is.


Thanks for recommending this one, BP.  It was awesome. 


I used the called for amounts of fresh garlic and fresh ginger.(it smelled heavenly while cooking...)

I only used 1 tsp of chili powder and one of coriander for the sauce.  I loved it.  Next time I might be braver and add some more spice.

The balls were so tasty!  I was kind of afraid my balls would break....;) I put the dough into mini muffin tins...they held up perfectly and were rather cute. Also, the balls really absorb the sauce and it is splendiferous....I'm running out of adjectives...

One more note, as for the "corn flour" I just assumed they meant corn starch....that's what I used and it thickened nicely.



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