Manchurian, The star of Indian Chinese cuisine (its nothing like Chinese cuisine although it is influenced by Hakka immigrants to India). I tried making a baked veggie variant of this very popular crispy fried veggie meatballs and it’s so addictive. I remember gorging on this dish as a kid although the spice always got me. If you grew up in India you know exactly what I am talking about. Here’s a quick recipe for these 😋 crispy, umami snacks

Ingredients for the Manchurian balls 
2 cups grated cabbage 
1 cup grated carrot
1 cup grated French beans 
5 tbsp gluten free flour 
2 tbsp ginger garlic paste 
2 tbsp sliced scallions 
1 tbsp hot chili paste 
Olive oil to spray 
Panko crumbs to coat 

For the sauce
2 tbsp Sesame Oil/ olive oil
3/4 cup Onion, diced
1 tbsp Grated Fresh Ginger
4 tablespoons Soy Sauce
2 tsp Sweet and Sour sauce
1 tbsp Sriracha sauce
2 tbsp Thinly Sliced Scallions 

How to whip this up:

– Combine the ingredients for the Manchurian with water and make them into 2 inch sized balls that hold together. Coat with Panko and freeze for half an hour to set 
– Bake the semi frozen balls at 180 degrees celsius for about 25 minutes till crisp 
– In a small wok heat up olive / sesame oil and stir fry the scallions, onions , ginger with the sauces. 
– Add the crispy baked Manchurian and toss. Garnish with coriander and serve.