2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Onion
1 tbsp ginger-garlic paste
2 tbsp Maida
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
1 tbsp Cornflour
2 tbsp oil
Mix grated cabbage and carrots and squeeze the water out from them.
Now in a bowl take the squeezed cabbage and carrots and mix 2 tbsp. maida and little salt to it.
Make small balls (like koftas) of the mixture.
Heat the oil in a kadhai and deep fry the balls till golden brown, drain and keep aside.
Now in a separate pan heat 2 tbsp oil.
Sauté ginger-garlic paste, green chilies and onions.
Add water, salt, pepper powder, sugar and soya sauce. Bring it to a boil.
Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.