Name: Split Bengal Gram Manchurian recipe by Manisha Jain at BetterButter
Prep time: 11 min
Cook time: 15 min
Total time: 26 min
Yield: 2
Ingredients: Socked Bengal Gram - 2 Cup; Corn Flour - 1 1/2tbsp; Finely Chopped Veggies - Capsicum, Carrot, Cabbage - Total 2 cup; Soya Sauce - 1 1/2 tbsp; Tomato Sauce - 2 tbsp; Chili Sauce - 1 tsp; Finely Chopped Onion - 1/4 cup; Finely Chopped Ginger - 1 tsp; Finely Chopped Garlic - 1 tsp; Oil - 1tbsp + for frying; Salt - to taste

Ingredients Serving: 2

Socked Bengal Gram - 2 Cup
Corn Flour - 1 1/2tbsp
Finely Chopped Veggies - Capsicum, Carrot, Cabbage - Total 2 cup
Soya Sauce - 1 1/2 tbsp
Tomato Sauce - 2 tbsp
Chili Sauce - 1 tsp
Finely Chopped Onion - 1/4 cup
Finely Chopped Ginger - 1 tsp
Finely Chopped Garlic - 1 tsp
Oil - 1tbsp + for frying
Salt - to taste

Instructions

Grind soaked Split Bengal gram dal without using water. Remove it in a mixing bowl. Add corn flour, mix chopped veggies, 1/2tbsp Soya sauce and salt and make kneed it to make dough. (mix some more corn flour if needed to make tight dough )
Keep a kadhai /wok on medium heat and add oil to it.
Make small balls of the dough and fry in hot oil on medium flame till they become crispy and color changes to golden brown. Take them out on absorbent paper.
Mix 1/2tbsp corn flour and 1/2cup water to make lump free batter. Keep aside.
Put the wok or pan on medium heat and add 1 tbsp oil, chopped ginger, garlic and onion. Saute until onion becomes translucent. Add Soya sauce, chili sauce, tomato sauce, corn flour batter and cook it. Keep stirring for sometime then add fried balls and some water to adjust the consistency. Cook it for 7-8 min than switch off the flame.
Your Split Bengal gram Manchurian is ready. Garnish with chopped coriander leaves and serve hot.

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