This is also one such family favorite recipe. I make it atleast once a week. My elder son who is a poor eater loves this. He eats the manchurian balls without the sauce while I am still frying them. He says they are like pakodas. So I always make some extra batches of manchu balls.
For Manchurian balls
Cabbage- 2 cups finely chopped
Carrots- 2 grated
garlic-2 cloves chopped finely
green chilli- 1 chopped finely or Green Chilli sauce 1 tsp
spring onions(scallions)- 1/2 bunch chopped finely
cornstarch- 3 tbsp
Pinch of Aji-no-moto
salt to taste
chilli powder- 1 tsp
oil for deep frying
For Manchurian Sauce
Spring onions- 1/2 bunch chopped finely
ginger- 1/2" piece chopped finely
garlic - 2 cloves chopped finely
green chilli- 1 chopped finely
chilli powder- 1/2 tsp
Soya sauce- 2-3 tsp
cornstarch- 1 tbsp
water- 1.5 cup
salt to taste
This is how I make it-
Mix all the ingredients under the for manchurian balls except oil for deep frying in a bowl with hand and no need to add water as the water from vegetables are enough to bind.
Make small balls out of this mixture and deep fry in hot oil till golden brown.
For the manchurian sauce heat oil in a pan. You can use the same oil in which manchurian balls were fried. Add ginger, garlic and the spring onions. saute for a minute and add salt. Meanwhile make a mixture of chilli powder, corn flour and soya sauce. Add water to it and pour the paste in hot oil carefully. Boil till bubbles arise.
When the sauce starts to thicken add the manchurian balls and remove from the stove immediately. If you like add some top green portion of the spring onions. Serve right away with Fried Rice.
If not serving immediately make the sauce when you have plans of servings as it thickens immediately.