Manchurian is a Chinese dish which is derived from a region in Northeast China where people were called Manchus or Manchurians. Arrowroot plays an important ingredient in Manchurian as a binding agent and helps stick the Manchurian balls together in a perfect round shape and make the ball crispy.

• 1/4 cups finely chopped cabbage
• 1/4 cup finely chopped spring onion
• 1/4 cups finely chopped beans
• 1/4 cup grated or finely chopped carrot
• 2 tablespoon grated or minced bell peppers
• 1 teaspoon finely chopped garlic
• 1 teaspoon finely chopped ginger
• 1 bunch coriander leaves finely chopped
• Oil for deep frying
• 2 tablespoon arrowroot powder
• 2 tablespoon all-purpose flour
• Salt Soya sauce
• Red chilli sauce
• Tomato sauce
• Vinegar
• Sugar

Procedure for Vegetarian Manchurian Balls

• Take a fresh cabbage and cut it into large cubes and put them in lukewarm water and allow resting for 3 to 4 minutes. Drain the water completely and keep the cabbage dry out for some time. Then chop it finely making sure that the cabbage is dried properly.
• Take the chopped cabbage in a bowl. Add carrot, beans, spring onions, bell pepper, coriander leaves, and ginger-garlic to it. Add very little salt so that the moisture doesn’t come out from the veggies.
• Then add 2 tablespoons of arrowroot powder and 2 tablespoons of all-purpose flour to the mixture.
• Mix gently the ingredients until the arrowroot and all-purpose flour bind the veggies properly. If needed, add more arrowroot.
• Now make balls from the mixture with a soft hand without squeezing. Greasing the palms with oil will help to make the balls properly without sticking to the palm.
• Bread crumbs can also be added to the mixture to make it extra crispy.
• Now heat the oil in a deep-bottomed pan for frying. Once the oil is properly hot, gently slide the balls into the pan. The ball should rise without browning. This is the perfect temperature for frying.
• Fry the veg balls at a medium temperature and turn them once they are firm in the oil. Fry until golden brown.
• Take them out and put them on tissue paper for extra oil absorption.

Manchurian Sauce

• Make a paste of arrowroot and water. Add one tablespoon of arrowroot to 1/4 cup of water. Set it aside.
• Heat a pan and add about 1 1/2 tablespoon of oil. Add finely chopped ginger-garlic to it and saute for about a minute.
• Add some spring onion and bell pepper. Saute for 2 minutes on high flame.
• Then lower the flame and add one teaspoon soya sauce. Add one teaspoon red chili sauce and two teaspoon tomato sauce to it.
• At last add, the arrowroot water mixture to the pan, stir immediately and add little water.
• Add vinegar, sugar, pepper, and salt to taste, and finally, add the balls.
• Garnish with coriander leaves and spring onion.