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Dry Manchurian is Indo-Chinese starter that is usually loved by all.
Heat sufficient oil in kadhai. Grate all the vegetables. Add them in a bowl with turmeric, red chili powder, garam masala and mix it well. Add wheat flour, cornflour and maida and mix well. Shape into small round balls and deep fry till golden and crisp.
Meanwhile, heat oil in non-stick pan, add remaining ginger-garlic paste and green chilli and mix it well. Add capsicum, onion, soy sauce, vinegar, ketchup, red chili sauce and stir fry for 2-3 min. Make sure that you do not overcook. It tastes better when crisp.
Dissolve cornflour in 2 tbs of water and add this to the veggies. Mix well.
Now add the Manchurian balls, the sauce and little water. Mix it well and cook for 2-3 minutes.
Turn off the heat and transfer the Manchurian to a serving dish. Serve hot, garnished with remaining spring onion, greens capsicum and silced onions.
SERVING: 4
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71, Sonali Park,
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