Try out this yummy crisy starter I’m sure you will love it.

INGREDIENTS

Carrot and Cabbage grated – 2 cups
Capsicum finely chupped – 2 tsp
Green chilly chopped – 1
Pepper as per taste
Salt as per taste
Maida / all purpose Flour – 2 tblspn
Corn flour – 1 tblspn

Schezwan,chilly,soya and vinegar

 

View this post on Instagram

We prefer Dry Manchurian… what about you? Recipe coming up in my story highlights. . . . . . . #foodstyling #foodie #foodvideos #foodstagram #foodporn #instafood #igfood #healthylifestyle #healthy #healthyfood #healthyliving #healthyeating #healthyrecipes #happiness #vegetarian #chinesefood #chinese #desichinese #chings #easyrecipes #easysnacks #starter #vegetarianrecipes #vegetarian #vegan #glutenfree

A post shared by Meera Panchal (@cookingwith_tailwagger) on May 18, 2020 at 11:23pm PDT

Click here to watch it at my Youtube Channel

#indianfood #chinese #manchurian #gobi #cabbage #capsicum #carrot #pepper #corn #flour #maida #india #instagood #instafood #foodvideos #foodporn #foodgasm #vegan #vegetarian #vegetables #foodie #food #deliciousandnutritious #yummyfood

A video posted by Meera Panchal (@homemade_emotions) on Oct 19, 2016 at 7:36pm PDT

INSTRUCTIONS

1. Mix all the ingredients mentioned above and let it sit for 15 minutes it will itself release some water.
2. Now make small bolls from the mixture and deep fry till it gets golden brown in color.
3. For the gravy mix shezwan sauce, chilly sauce, soya sauce and vinegar in a small bowl.
4. In a pan add 1 tablespoon of oil, add chopped onions and capsicum.
5. Add salt, pepper and mix well.
6. Now add the manchurian balls and the sauce mixture.
7. Add 2 teaspoon of Ajinomoto and 1/2 cup water.
8. Let it come to boil
9. Garnish with fresh spring onions

Serve it hot with sezwan sauce