Ingredients | Quantity |
Low Protein Flour | 250 g |
Water | 250 ml |
Cabbage | 500 g |
Carrot | 50 g |
Capsicum | 100 g |
Onion | 100 g |
Tomato | 250 g |
Green chili | 2-3 |
Curry leaves | 6-8 |
Coriander | 1 g |
Red chili powder | 2-3 tsp |
Turmeric powder | 1-2 tsp |
Mustard | ½ tsp |
Cooking oil | 2-3 tsp |
Salt to taste | |
Oil for deep frying |
Nutritional Information | |
Nutrients | One Manchurian
30 (g) |
Energy (kcal) | 30 |
Carbohydrates (g) | 6.04 |
Protein (g) | 0.61 |
Fat (g) | 0.35 |
Dietary Fiber (g) | 1.03 |
Method:
- In a large bowl add finely chopped cabbage, grated carrot and Low Protein Flour
- Add water and mix it well
- Heat oil. Make small manchurian balls from this mixture and deep fry the balls on a medium flame
- Drain the deep fried manchurian balls on a kitchen towel
For the gravy
- Heat 3 tsps of oil in a pan
- Add finely chopped tomato, sauté well till cooked
- Grind the tomato to make a tomato puree
- In a separate pan heat 2-3 tbsp of oil and add mustard
- Once the mustard splutters add finely chopped green chili, curry leaves, onion and capsicum
- Fry it for 1 minute on a high flame
- Add chili powder, turmeric, salt and mix well
- Add a little water and leave it on the flame till cooked
- Now add tomato puree and mix everything well
- Add the deep fried manchurian balls
- Garnish it with finely chopped coriander and serve
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