Veg Kobi Manchurian Recipe

Kobi Manchurian, also known as Vegetable Manchurian, is a popular Indo-Chinese dish that features crispy fried vegetable balls in a savory, tangy sauce. It’s a favorite in Indian-Chinese cuisine and is enjoyed as an appetizer or a side dish. Here’s a detailed recipe to make delicious Veg Manchurian:

Veg Kobi Manchurian Recipe

Ingredients:

For the Vegetable Balls:

• 1 cup finely chopped cabbage
• 1 cup finely chopped carrots
• 1/2 cup finely chopped beans (optional, or more cabbage)
• 1/2 cup all-purpose flour (maida)
• 1/4 cup cornflour (cornstarch)
• 1 tablespoon ginger-garlic paste
• 1-2 green chilies, finely chopped (adjust to taste)
• 2 tablespoons soy sauce
• Salt and pepper, to taste
• Oil, for deep frying

For the Manchurian Sauce:

• 2 tablespoons oil
• 1 tablespoon finely chopped ginger
• 1 tablespoon finely chopped garlic
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 onion, chopped
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce (adjust to taste)
• 1 tablespoon tomato ketchup
• 1 tablespoon vinegar (white or apple cider)
• 1 cup water or vegetable stock
• 2 tablespoons cornflour mixed with 2 tablespoons water (for thickening)
• Salt and pepper, to taste
• Chopped spring onions, for garnish

Instructions:

1. Prepare the Vegetable Balls:

   • Place the finely chopped cabbage, carrots, and beans in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible.
   • In a large bowl, mix the squeezed vegetables with all-purpose flour, cornflour, ginger-garlic paste, green chilies, soy sauce, salt, and pepper. The mixture should be slightly sticky and easy to shape.
   • Shape the mixture into small balls, about 1 inch in diameter.

2. Fry the Balls:

   • Heat oil in a deep frying pan or wok over medium heat.
   • Fry the vegetable balls in batches until they are golden brown and crispy. Avoid overcrowding the pan.
   • Drain the fried balls on paper towels to remove excess oil.

3. Prepare the Manchurian Sauce:

   • In a separate pan or wok, heat 2 tablespoons of oil over medium heat.
   • Add finely chopped ginger and garlic, and sauté for about 30 seconds until fragrant.
   • Add the chopped onion and cook until it becomes translucent.
   • Add the diced bell peppers and cook for another 2-3 minutes.
   • Stir in soy sauce, chili sauce, tomato ketchup, and vinegar. Mix well.
   • Add water or vegetable stock and bring to a boil.
   • Reduce the heat and stir in the cornflour mixture to thicken the sauce. Cook until the sauce has a glossy, thick consistency.
   • Adjust the seasoning with salt and pepper.

4. Combine and Serve:

   • Gently add the fried vegetable balls to the sauce and stir to coat them well. Let them cook in the sauce for a few minutes so they absorb the flavors.
   • Garnish with chopped spring onions.

5. Serve Hot:

   • Serve the Veg Kobi Manchurian hot as an appetizer or with steamed rice or noodles.

Tips:

• Vegetable Mixture: Ensure the vegetable mixture is as dry as possible to achieve crispy balls.
• Frying: Maintain oil temperature to avoid soggy balls; they should be golden and crisp.
• Sauce Thickness: Adjust the amount of cornflour mixture to achieve your desired sauce consistency.

This Veg Kobi Manchurian is a delightful fusion dish with a crispy exterior and a tangy, flavorful sauce. Enjoy making and eating it!