ONION - HALF

firstly, in a large bowl take 2 cup cabbage, 1 carrot, 3 tbsp spring onion, ½ onion, ½ tsp ginger garlic paste, 1 tbsp chilli sauce and ½ tsp salt.

1

MIX WELL

mix well making sure everything is well combine

2

MAIDA - 1/4 CUP

now add ¼ cup maida and ¼ cup corn flour

3

SOFT DOUGH

combine well forming a soft dough. if the dough is loose, then add a tbsp of maida and form a dough.

4

SMALL BALL SIZED

grease hands with oil and prepare a small ball sized balls

5

DEEP FRY - HOT OIL

deep fry in hot oil keeping the flame on medium

6

MANCHURIAN BALL

fry until the ball turns golden brown and crisp. drain off the manchurian balls over kitchen paper and keep aside

7

CHILLI - 1 SLIT

in a large wok take 2 tbsp oil, 1 inch ginger, 2 clove garlic, 1 chilli and 2 tbsp spring onion.

8

STIR FRY 

stir fry on high flame without burning.

9

ONION - HALF CHOPPED

now add ½ onion, ½ capsicum and 1 carrot

10

TURNS CRUNCHY

stir fry on high flame without overcooking the vegetable

11

VINEGAR - 2 TBSP

now add 2 tbsp vinegar, 2 tbsp soy sauce, ½ tbsp chilli sauce and ½ tsp salt

12

STIR FRY - HIGH

stir fry until everything is well combined.

13

CORNFLOUR SLURRY

add ¼ cup corn flour slurry. to prepare corn flour slurry, mix 1 tsp corn flour in ¼ cup water.

14

TURNS GLOSSY

cook until the sauce turns glossy.

15

CABBAGE - 1/4 CUP

now add prepared manchurian balls and ¼ cup cabbage.

16

COMBINED WELL

stir fry until the balls are well coated with sauce

17

COOKED RICE 

further, add 3 cup cooked rice and ¼ tsp pepper powder

18

STIR FRY 

stir fry without breaking the rice grains

19

REDY TO EAT

finally, add 2 tbsp spring onion and enjoy veg manchurian fried rice

20

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