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.
mix well making sure everything is well combine
MAIDA - 1/4 CUP
now add ¼ cup maida and ¼ cup corn flour
combine well forming a soft dough. if the dough is loose, then add a tbsp of maida and form a dough.
SMALL BALL SIZED
grease hands with oil and prepare a small ball sized balls
DEEP FRY - HOT OIL
deep fry in hot oil keeping the flame on medium
fry until the ball turns golden brown and crisp. drain off the manchurian balls over kitchen paper and keep aside
CHILLI - 1 SLIT
in a large wok take 2 tbsp oil, 1 inch ginger, 2 clove garlic, 1 chilli and 2 tbsp spring onion.
stir fry on high flame without burning.
ONION - HALF CHOPPED
now add ½ onion, ½ capsicum and 1 carrot
stir fry on high flame without overcooking the vegetable
VINEGAR - 2 TBSP
now add 2 tbsp vinegar, 2 tbsp soy sauce, ½ tbsp chilli sauce and ½ tsp salt
STIR FRY - HIGH
stir fry until everything is well combined.
add ¼ cup corn flour slurry. to prepare corn flour slurry, mix 1 tsp corn flour in ¼ cup water.
cook until the sauce turns glossy.
CABBAGE - 1/4 CUP
now add prepared manchurian balls and ¼ cup cabbage.
stir fry until the balls are well coated with sauce
further, add 3 cup cooked rice and ¼ tsp pepper powder
stir fry without breaking the rice grains
REDY TO EAT
finally, add 2 tbsp spring onion and enjoy veg manchurian fried rice