Indo- Chinese cuisine took birth in the streets of Kolkata by a small group of Chinese immigrants incorporating traditional Chinese cooking techniques and seasoning to create dishes catering to Indian tastes. A big part of it was providing a wide range of vegetarian options. Through years of evolution, this cuisine now bears very little resemblance to traditional Chinese food, except may be the use of soy sauce.
Good Indo-Chinese food is almost impossible to find in US, I have followed every lead I got (which includes my cousin driving an hour for a carry out!!) but the food never met expectations. So this became one of those pet projects of mine and I have finally managed the India wala taste. And the best part, this is MSG FREE!
This dish is one of the most popular street food in India, grated mixed vegetable dumplings are first fried and then sautéed in soy sauce (and more) and served hot as is or as a side dish with Hakka Noodles or Fried Rice. Dry version serves as a good appetizer and the gravy version is perfect with some Fried Rice or Steamed Rice. Restaurants add a whole bunch of MSG (may be thats why its so addictive?), I use a tbsp of butter instead to get similar flavor.
Here I am deep frying the fritters, but in the past I have tried to bake it too. Make the vegetables balls following steps listed below, on a cookie sheet layered with parchment paper place them around 1/2 inch apart from each other, spray a little oil and baked for 20 mins in oven pre-heated to 400F/205C, then broiled for 5 mins, flipping them halfway. While it definitely is a lot healthier, it doesn’t taste the same.
Time for Prep: 20 mins Time to Cook: 20 mins Yield: 16 Level: Easy
- Finely chopped vegetables
- 1/4 cup carrots
- 1/4 cup green bell pepper
- 1/4 cup red bell pepper
- 1/2 cup cauliflower
- 1/2 cup cabbage
- 1/2 cup scallions
- 2 tbsp all purpose flour
- 3 tbsp corn starch
- 1 tbsp rice flour
- 2-3 thai chilli pepper, finely chopped
- 1 inch ginger, grated (or 1.5 tbsp ginger powder)
- 5-6 garlic cloves, minced
- 3 tbsp soy sauce
- 2 tbsp tomato sauce or ketchup
- 1 tbsp chilli sauce or siracha
- 2 tsp rice vinegar
- 3 tsp black pepper power
- 1 tsp brown sugar
- 2 tbsp cilantro, finely chopped
- salt to taste
- Heat oil for deep frying in a heavy bottomed vessel.
- In a bowl, combine all the finely chopped vegetables. Add salt, mix it in and let it sit aside for 10-15 mins. vegetables (especially cauliflower) will release quite a bit of water.
- Add all-purpose flour, corn starch, rice flour, half of ginger, garlic and thai chilli pepper, black pepper, 2 tsp soy sauce. Mix them all in. Add water, if needed, little by little and use only as much water as required to form small balls. You should be able to make small balls as shown in the picture above. Be mindful while adding water and add only 1 tbsp at a time.
- Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked and is golden brown. Remove onto absorbent paper and keep aside.
- Heat oil in a large wok, add the whites of scallions and garlic, sauté for a few seconds. Add the rest of chilli pepper and ginger and stir fry on high for a few seconds.
- Add the vegetable balls and stir fry on high for 2 mts, constantly tossing them.
- Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts.
- Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves.
To make Vegetable Manchurian with Gravy:
- Mix a tbsp of cornflour in a little water. Keep aside.
- After following step 5 above, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
- Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 mts. Turn off heat.
- Add the fried vegetable balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves.