Directions

1Finely chop or grate cabbage, carrot, onion, capsicum (bell pepper) & spring onions and combine them in a bowl. It is best to squeeze out all the water from the vegetables after chopping them, otherwise too much water will make it difficult to make manchurian balls.

2 Mix all the dumpling ingredients well. If the mixture looks too wet, you can add some more All Purpose Flour to absorb the excess water.

3Form small balls from the mixture and fry them in hot oil on medium heat. Do not keep the heat high, otherwise they will turn dark from the outside, but will not be properly cooked from the inside.

4Fry one side till it turns golden brown and then gently flip them over to fry the other side. Then turn the heat to high and fry for a little while to make them crispy.

5Remove the balls from the oil and place them on an absorbent paper to drain the excess oil.

6For the gravy, heat 2 tbsp oil in a pan. Add finely chopped garlic, ginger and green chilli and roast them. Then add onions & Spring Onions and fry them on high heat till they turn golden brown. Then add Soy Sauce, Vinegar, Green Chilli Sauce, Red Chilli Sauce, salt & pepper.

7Add the Manchurian balls to the gravy and toss gently to coat them with the sauces. Cook for a couple of minutes.