Vegetable Manchurian (Non-fried Version)

Ingredients

For the koftas

• Mixed vegetables (carrot, beans, cauliflower, broccoli, capsicum - all grated) - 1 cup
• Bread crumbs - 1/4 cup (for binding. Can replace with maida, corn flour or cooked and mashed rice)
• Oil - 1 tsp
• Salt - to taste
• Chilli powder - 1 tsp
• Coriander powder - 2 tsp
• Garam masala - 1 tsp
• Cumin powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Corn flour- 1 tblspn, mixed with 1 tblspn water
• Oil - to cook on appe pans

For the kofta sauce

• Oil - 2 tsp
• Cumin seeds - 1 tsp
• Garlic - 5 pods, finely chopped
• Ginger - 1 inch , finely chopped
• Green chillies - 3 nos(more or less according to your preference), finely chopped
• Capsicum - 1/2, finely chopped
• Spring onions - 2
• Onions - 1 big, finely chopped
• Salt - according to taste
• Sugar - 1 tsp
• Fennel powder - 1 tsp (or can add fennel seeds while tempering)
• Tomato sauce - 3 tsp
• Chilli sauce - 2 tsp
• Soya sauce - 3 tsp
• Mixed herbs - 1 tsp (Optional)
• Finely chopped coriander leaves - to garnish

Method

For the koftas

• Finely chop all the vegetables. To make my job easier, I chopped them using mixer. 

• In a pan, heat oil and add all the veggies. Saute them until it oozes out its water. Add salt, chilli powder, turmeric powder, coriander powder, cumin powder and garam masala powder. Fry them until the vegetables are just cooked and turn off the heat

 

• Add the bread crumbs and mix well. 

 

• Divide them in to portions and make small lime sized balls.

• Repeat the same for all

 

•  Heat your appe pan. Pour few drops of oil in each holes. Dip each ball in corn flour mixture

 

• Place them in your appe pan and cook for 4 to 5 minutes on each side or until it becomes crispy.

 

• Flip them over and cook on other side in the same way. drizzle oil over each holes, only if required.

• Once all the sides are cooked and crispy, transfer them to a kitchen towel and drain excess oil, if any.
   Keep aside

 

For the Kofta Sauce

• Heat oil in a pan and add  cumin seeds allow them to splutter. Add ginger, garlic and green chillies. Fry for a minute.
• Add the finely chopped onions, spring onions, salt, sugar and capsicum and cook for 1 minute. The crunchiness in the onion and capsicum should be maintained. It should not be too mushy
• In a bowl combine tomato sauce, chilli sauce, soya sauce and mixed herbs. Add 1 tblspn of water to it and give it a good mix.
• Pour this sauce mixture in to the onion capsicum mixture in the pan and bring this to 1 boil. Adjust the consistancy by adding water, if necessary. Turn off the heat.

How to Proceed?

• Mix the kofta balls in t this mixture and mix well until everything is combined. Do this step just before serving to maintain the crispiness in the koftas.
• Garnish with lot of coriander leaves and some spring onion greens and serve.