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Quick Pan-Fried Vegetable Manchurian
70% authentic · Indo-Chinese
A simplified version of Vegetable Manchurian that uses pan-frying for the vegetable balls and a quicker sauce preparation, making it ideal for a weeknight meal.
Ingredients
- Mixed vegetables (cabbage, carrots, beans, finely chopped)2 cups
- All-purpose flour1/4 cup
- Cornstarch2 tbsp
- Ginger-garlic paste1 tbsp
- Soy sauce2 tbsp
- Vinegar1 tsp
- Chili sauce1 tsp
- Tomato ketchup1 tbsp
- Oil for pan-frying2-3 tbsp
- Spring onions, chopped (for garnish)1 tbsp
- Saltto taste
- Wateras needed
Steps
- 1
Combine finely chopped vegetables, flour, cornstarch, salt, and a little water to form a thick mixture. Shape into small, flattened patties.
- 2
Heat oil in a non-stick pan. Pan-fry the patties on both sides until golden brown and cooked through. Set aside.
- 3
In the same pan, add ginger-garlic paste and sauté briefly.
- 4
Add soy sauce, vinegar, chili sauce, ketchup, and a splash of water. Stir well to combine.
- 5
Add the pan-fried patties to the sauce and toss gently to coat. Cook for 1-2 minutes until the sauce is slightly thickened.
- 6
Garnish with spring onions and serve immediately.
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