Gluten Free Veg Manchurian Gravy & Veg Manchurian
Gluten Free Veg Manchurian Gravy & Veg Manchurian
Ingredients
For making Manchurian balls
- 1 ½ cup Cabbage, shredded
- 1 Carrot, medium sized, grated
- 4-5 Florets of Cauliflower, finely chopped
- ¼ Capsicum, medium sized, finely chopped
- ¼ Red/Yellow Bell Pepper, medium sized, finely chopped
- 4-5 Cloves of Garlic, finely chopped
- 1 tsp Ginger Paste
- 1 tsp Salt (according to taste)
- ½ tsp Black Pepper powder (according to taste)
- ½ tsp White Pepper powder (according to taste)
- 4-5 tbsp Wheafree Corn Flour
- 3-4 tbsp Wheafree Maida Replacer
- Oil for deep frying
- ½ tsp Gluten Free Ajinomoto (optional)
- 2 Spring Onion, thinly sliced (optional)
For sautéing the vegetables:
- 2 tbsp Oil
- ¼ cup Garlic, thinly sliced
- 1 Onion Medium sized, cut into 8 halves and with petals separated
- 1 Capsicum, thinly sliced
- ½ Carrot, medium sized, thinly sliced
- ¼ cup Cabbage, shredded
- ½ Red/Yellow Bell Pepper, medium sized, thinly sliced
- 1-2 Green Chillies, slit into halves (optional)
For Making The Gravy:
- 2 tbsp Wheafree Corn flour
- ¼ cup Water - to make slurry with corn flour
- ½ tsp Salt (according to taste)
- ½ tsp Black pepper powder (according to taste)
- ½ tsp White Pepper powder (according to taste)
- 1 tbsp Gluten Free Soy Sauce
- 1 tbsp Gluten Free Chilli Sauce
Or if you cannot find a gluten free chilli sauce you can make your own by simply mixing:
- ½ tsp Chilli Flakes
- ½ tsp Garlic Paste
- A few drops of Vinegar
- 1 tbsp Water
- 1 tsp Gluten Free Tomato Ketchup
- 3 cups Water (take more if required)
- ½ tsp Gluten Free Ajinomoto (optional)
- 1 tbsp Gluten Free Schezwan sauce (optional)
Method
For making Manchurian balls:
- In a large bowl add cabbage, carrot, cauliflower, capsicum, red/yellow pepper, spring onions (if using), garlic and ginger paste. Mix them well.
- Squeeze the extra water off the grated vegetables.
- Add salt, black pepper, white pepper in the bowl. Add gluten free ajinomoto to get that restaurant style Chinese flavor.
- Mix well making sure everything is combined well.
- Now add Wheafree Maida Replacer and Wheafree Cornflour little by little and mix till the vegetables start to take the shape of a dough.
- Take small portion in your hand and press lightly making equal sized balls.
- Heat oil in a fryer or a wok at high. Deep fry the balls in oil on medium flame.
- Stir them occasionally. Fry until the balls turn golden brown.
- Once done take out the balls and drain off the extra oil on a tissue. Keep aside.
For making the gravy:
- Heat oil in a wok at high flame.
- Sauté garlic and green chillies at medium flame stirring continuously.
- Add onions and sauté it. Then add carrot, stir fry the till they are slightly cooked.
- Add capsicum and spring onions. Fry for only a minute making sure the vegetables are still crispy, transfer the vegetables in a bowl and keep aside.
- Take Wheafree Cornflour in a bowl and add water to it and mix it making a smooth, lump free slurry mixture. Keep aside.
- Boil water in the wok. When the water is about to come to a boil pour the cornflour slurry in the wok little by little, keep stirring simultaneously to make sure it does not settle down.
- Let it boil until you get thick, silky and glossy gravy.
- Add salt and pepper powder (as per taste). You can add gluten free ajinomoto to the gravy for a typical Chinese aroma.
- Add gluten free soy sauce, gluten free chilli sauce, mix them well and cook for about a minute.
- Add gluten free tomato ketchup and stir making sure all the sauces are well combined.
- Now add the stir fried vegetables and mix properly and cook for a few minutes.
- Now add prepared veg manchurian balls to the gravy. Cook it for a few minutes.
- Turn off the flame and let it stand for about a few minutes so that the manchurian balls absorb the gravy and become plump.
- You can garnish with some finely chopped spring onions and serve hot with fried rice or noodles.
- Recipe By: Wheafree Kitchen
