firstly, in a pan take 1½ cup water and 2 pack maggi tastemaker.

mix well and get to a boil.

crush 2 pack of maggi noodles into boiling water. you can use noodles of your choice.

mix well and boil for 2 minutes or until noodles are cooked well.

do not overcook noodles, as it turns mushy.

cool completely, and transfer to a large bowl.

add 2 tbsp onion, 2 tbsp carrot, 2 tbsp cabbage, 2 tbsp capsicum, 2 tbsp spring onion, and 1 tsp ginger garlic paste.

also add 1 tsp chilli sauce, ½ tsp salt and mix well.

now add ½ cup cornflour and mix gently.

mix well forming a soft dough. make sure not to mash the noodles.

grease hands with oil and prepare ball-sized manchurian balls.

coat with crushed maggi to get an extra crispy bite.

deep fry in medium hot oil, keeping flame on medium.

stir occasionally, and fry until the balls turn golden brown.

drain off and keep aside.

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

add ½ onion, ½ capsicum and stir fry on high flame.

now add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tbsp soy sauce, 1 tsp chilli sauce, ¼ tsp pepper powder and ¼ tsp salt.

mix well until the sauces are well combined.

further, add cornflour slurry. to prepare cornflour slurry, mix 2 tsp of cornflour in ½ cup water.

mix continuously, making sure the sauce thicks and turns glossy.

pour in 1½ cup water and mix well.

stir and boil until the sauce thickens slightly.

drop in prepared noodle balls and mix well.

boil for a minute until the flavour is well absorbed.

finally, enjoy maggi manchurian gravy recipe with fried rice.