Dry Veg Manchurian Balls

Thinking about Manchurian my mouth always starts watering. Generally when we dine out i make sure that we order Manchurian as starters. This time i tried making the dry Manchurian at home. It came out very well and was liked by everyone. Here's the recipe for it.

Ingredients

For Manchurian Balls
250 gm Fine chopped cabbage
100 gm Fine chopped Carrot
1 cup Maida (approx)
1/2 tsp Ginger garlic paste
1/2 tsp Green chilly paste 
2 tsp Soya sauce
salt to taste 

For Sauce
2 tsp Oil
2 tsp Soya Sauce
1 tsp Ginger Garlic and chilly paste (Coarsely grounded)
1 Onion (finely chopped)
1 cup of fine julienne of Carrot, Capsicum, Cabbage 
1 tsp Vinegar
1 tsp Szechuan Sauce
2 tsp Cornflour
salt to taste

Method
1. In a bowl mix the chopped cabbage, carrot along with ginger garlic paste, chilly paste, salt and soya sauce.
2. Now slowly keep adding the maida and make a dough of it. As cabbage leaves out its own water no need to add extra water to make a dough. Add more maida if required.
3. Now make small balls of the dough and deep fry till golden brown.

Sauce
1. Take a pan and heat some oil.
2. Now add the crushed ginger garlic and green chilies along with Onion.
3. In a cup take 2 tsp of Cornflour and make a smooth paste by adding water to it.
4. Add the cornflour paste to the pan and mix well. Now add the soya sauce, vinegar and szechuan sauce.
5. Now add the Manchurian balls and the vegetables (leave some for garnishing) and stir fry the mixture on high flame.
6. Garnish with the julienne of carrot, capsicum and cabbage.