Veg Munchurian: Crispy vegetable balls in a tasty, spicy sauce
Ingredients ****
The Fresh Base for Veggies | Magic for Sauce |
Cabbage & Carrot: 2 cups (grated) | Garlic & Ginger: 1 tbsp (chopped) |
Maida (Flour): 3 tablespoons | Soy Sauce: 1 tablespoon |
Cornflour: 2 tablespoons | Chilli Sauce: 1 teaspoon |
Salt & Pepper: A pinch | Vinegar: 1 teaspoon |
Oil: For deep frying | Cornflour Slurry: 1 tbsp cornflour mixed in 1/2 cup water |
Step 0: Make the Balls
- Mix the grated cabbage, carrot, maida, cornflour, salt, and pepper in a bowl. Do not add water; the vegetables have enough moisture.
- Make small round balls.
- Fry them in hot oil until they are golden brown and crispy. Set them aside.
Step 1: The Pop (The Garlic Kick)
This is where the restaurant-style smell comes from.
- Heat 1 tablespoon of oil in a pan on high heat.
- Add the chopped garlic and ginger.
- What to look for: They should sizzle loudly. Stir for 30 seconds until you smell the aroma. You can also add some chopped green chillies here if you like it spicy.
Step 2: The Base (The Crunch & Steam)
This builds the body of your sauce.
- Add some chopped onions and capsicum (cut into squares).
- Toss them on high heat for only 1 minute. They should stay bright in color and crunchy.
- Add the Soy Sauce, Chilli Sauce, and Vinegar. Stir quickly.
- Pour in the Cornflour Slurry (the mix of cornflour and water).
- What to look for: Keep stirring. The liquid will turn from cloudy to a clear, thick, and shiny brown sauce.
Step 3: The Dust (The Final Touch)
This brings the dish together.
- Add a tiny bit of Salt and Black Pepper (be careful, soy sauce already has salt!).
- Put the fried veggie balls into the sauce.
- The Mix: Toss them quickly so the sauce coats every ball.
- Important: Switch off the stove immediately. If you cook the balls in the sauce for too long, they will get soft and soggy.
Disclaimer: The actual product may vary slightly in appearance, color, or texture due to natural material variations.