Vegetable Balls in Hot Garlic Sauce Video by Tarla dalal

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This one is a real fiery starter, perfect to get your meal off to a hot start! Balls of boiled and mashed veggies are deep-fried till crisp and topped with a spicy sauce of garlic, ginger and green chillies together with other ingredients and pungent sauces. The interesting thing here is that the vegetable balls do not require a batter coating, because the mashed cauliflower and a tablespoon of cornflour help hold them together. This gives the balls a unique texture that is rough, soft and crisp, perfect to go with the hot garlic sauce. Make sure you serve the Vegetable Balls in Hot Garlic Sauce immediately to enjoy the crispness of the vegetable balls.

Recipe Description for Manchurian Balls in Hot Garlic Sauce

Preparation Time: 20 mins
Cooking Time: 16 mins
Makes 3 servings
Show me for servings

Ingredients

For The Manchurian Balls
1/2 cup grated cauliflower
1/2 cup finely chopped french beans
1/2 cup grated carrot
1/4 cup plain flour (maida)
1/4 cup cornflour
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp green chilli paste
salt and freshly ground black pepper to taste
oil for deep-frying

For The Hot Garlic Sauce
1 tbsp oil
2 tbsp finely chopped garlic (lehsun)
2 tsp finely chopped ginger (adrak)
1/2 tsp finely chopped green chillies
1/4 cup finely chopped spring onions whites
1 1/2 tbsp schezwan sauce
1 tsp soy sauce
2 tsp red chilli sauce
1 tsp vinegar
1 tbsp cornflour dissolved in 1/4 cup water
salt and to taste
2 tbsp finely chopped spring onion greens

Method

For the vegetable balls

To make {span class="bold1"}manchurian balls in hot garlic sauce recipe{/span}, combine all the manchurian ball ingredients in a deep bowl.
Mix it very well to form a dough mixture. Divide the mixture into 10 equal portions and roll each portion into a ball.
Heat the oil in a deep non-stick kadhai and deep-fry, a few balls at a time on a medium flame, till they turn golden brown in colour from all the sides.
Drain on an absorbent paper and keep aside.

For the hot garlic sauce

Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a high flame for a few seconds.
Add the spring onion whites and sauté on a high flame for a few seconds.
Add schezuan sauce, soya sauce, red chilli sauce, vinegar and cornflour slurry.
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the manchurian balls, salt and pepper, spring onion greens and saute it on a medium flame for 2 minutes.
Serve {span class="bold1"}manchurian balls in hot garlic sauce{/span} immediately.

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RECIPE SOURCE : Chinese Cooking - Part II