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 combined.

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.

grease hands with oil and prepare a small ball sized balls.

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.

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.

now add ½ onion, ½ capsicum and 1 carrot.

stir fry on high flame without overcooking the vegetables.

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

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.

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.

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