Dry Manchurain (Appetizer)
The
origin of this dish has come from a population of Chinese origin living in
India…so it’s an Indian Chinese dish. The Indian and Chinese flavors make this
dish perfect for any occasion.
Ingredients:
Cabbage
shredded -1 cup
Carrot
shredded – ½ cup
Garlic,
finely chopped or paste– 2-3
Ginger,
shredded or paste – 1 tsp
Corn
starch – 2 tsp
Green
chillies, finely chopped or paste – 1 tsp (depending on personal spice
preference)
Salt
to taste
Oil
for frying
Method:
- Shred cabbage and carrot and squeeze gently to remove excess of water.
- In a bowl add the shredded cabbage and carrot followed by corn starch, garlic, ginger, green chillies and salt.
- Mix this mixture and make mini size balls. If for some reason the balls break that means the corn starch is not adequate.
- In a pan heat oil and fry the mini Manchurian balls until they turn golden brown.
- Remove and drain them in a tissue.
Serve
these with Manchurian dipping sauce (recipe to follow) any hot sauce like siracha.
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