Manchurian has always got the first preference while choosing a starter. Many of us have a misconception of Manchurian falling under Chinese cuisine whereas it falls under Indo-Chinese cuisine. Those were the Indian taste buds which forced us to prepare this tempting dish 😆.
Ingredients:
Ingredients:
- ½ bowl shredded cabbage
- ½ bowl shredded carrot
- 1 cup shredded onion
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 cups common flour (maida)
- 1 cups corn starch
- Namak Swadanusar
- 1 tsp black pepper powder
- Oil for deep frying
Method:
- Shred cabbage, carrots, onions in a bowl.
- Add all other ingredients and mix well.
- Bind it to a loose dough. Water released from shredded vegetables should be enough for binding. Avoid using extra water.
- Pinch out pakora size balls from the dough and deep fry them on medium flame till they turn brown.
Tip: 1) Use less flours (maida and corn flour) to get softer balls (note: Take extra care while frying as they may break due to less bonding)
Serving suggestions: If served as snacks, accompany it with schezwan chutney.