आज बनवले मम्मी ने बाहेरच्या स्टॉल वर मिळणारे मंचुरियन

Ingredients

• 2 medium Beetroot (peeled and finely grated)
• 1 small Cabbage (finely shredded)
• 1 cup All-Purpose Flour (sifted)
• 3 tablespoons Cornflour (divided: 2 tbsp for batter, 1 tbsp for sauce slurry)
• 1 teaspoon Salt
• 4 tablespoons Water (adjust to make a thick dough)
• 2 cups Vegetable Oil (for deep frying)
• 1 medium Onion (thinly sliced for sauce and garnish)
• 1 teaspoon Ginger‑Garlic Paste
• 2 Green Chili (slit lengthwise)
• 1 teaspoon Red Chili Powder
• 2 tablespoons Tamarind Paste (or tamarind water)
• 1 teaspoon Jaggery (grated or finely chopped)
• 2 tablespoons Fresh Coriander Leaves (chopped)

Instructions

1. Prepare Vegetables

   Wash the beetroot and cabbage. Peel the beetroot and grate it finely. Finely shred the cabbage.

   Time: PT10M

2. Make the Batter

   In a mixing bowl combine the grated beetroot and cabbage. Add 1 cup sifted all‑purpose flour, 2 tbsp cornflour, 1 tsp salt and 4 tbsp water. Mix until a thick, cohesive dough forms.

   Time: PT5M

3. Shape the Balls

   With lightly oiled hands, take small portions of the dough and roll into 1‑inch diameter balls.

   Time: PT5M

4. Heat Oil for Frying

   Pour 2 cups vegetable oil into a deep frying pan and heat over medium‑high heat until it reaches about 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

5. Deep‑Fry the Balls

   Carefully add a few balls at a time to the hot oil. Fry until they turn a deep golden‑brown color, about 3‑4 minutes per batch.

   Time: PT8M

   Temperature: 350°F

6. Drain Fried Balls

   Using a slotted spoon, remove the fried balls and place on paper towels to absorb excess oil.

   Time: PT2M

7. Prepare the Sauce Base

   In a small saucepan heat 2 tbsp oil over medium heat. Add the sliced onion and sauté until translucent, about 2 minutes.

   Time: PT2M

8. Add Aromatics

   Add 1 tsp ginger‑garlic paste and the slit green chilies. Cook for another 1 minute, stirring constantly.

   Time: PT1M

9. Spice It Up

   Stir in 1 tsp red chili powder and cook for 30 seconds to release its aroma.

   Time: PT0.5M

10. Build the Sweet‑Sour Liquid

    Add 2 tbsp tamarind paste, ½ cup water, ½ tsp salt and 1 tsp grated jaggery. Bring the mixture to a gentle boil, stirring until the jaggery dissolves.

    Time: PT3M

11. Thicken the Sauce

    Mix 1 tbsp cornflour with 2 tbsp water to form a slurry. Slowly pour the slurry into the boiling sauce while stirring, until the sauce thickens and becomes glossy.

    Time: PT1M

12. Combine Balls with Sauce

    Add the fried beetroot‑cabbage balls to the sauce. Toss gently over medium heat for 2 minutes so each ball is well coated.

    Time: PT2M

13. Finish and Garnish

    Stir in chopped fresh coriander and a few extra raw onion rings for crunch. Serve hot.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

4g

Carbohydrates

30g

Fat

12g

Fiber

5g