Vegetable Munchurian

Serves 4

Ingredients for munchurian balls
1/2 cabbage thinly sliced
2 carrots grated
1/2 tsp ginger grated
1/2 tsp garlic grated
2 cups of water
1/4 cup cornflour
2 tbsp white flour
Salt to taste
Oil for deep frying

Directions
1. Boil the cabbage and carrots together in water for 10 minutes until it is cooked.
2. Wait till the vegetables cool down a bit. Then squeeze the water out of the vegetables.
3. Add garlic, ginger, salt, cornflour, and white flour. Mix it well.
4. Heat oil in a deep frying pan. Make small balls with the mixture and deep fry on high heat until the balls are golden brown in color. Make sure to moderate the heat every now and then.
5. Keep it aside.

Ingredients for the sauce
1 medium sized onion chopped
1-2 green chillies slit in half
1 tbsp garlic garted
1 tbsp ginger grated
1/4 cup scallions chopped
1 tbsp soy sauce
1 tbsp schezuan sauce (ching's secret brand, can be found in any Indian grocery store)
1 tbsp Maggi hot and sweet sauce
1 tbsp cornflour mixed 1 cup of water
Salt to taste
Oil

Directions
1. Heat oil. Add green chillies, onions. Saute it for less than a minute.
2. Add ginger and garlic. Saute it for a few seconds.
3. Mix the soy sauce, schezuan sauce, and Maggi hot and sweet together. Add to the pan and mix it.
4. Add the cornflour mixture, keep stirring continuously to avoid any lumps.
5. Add the manchurian balls and salt. Boil for 2 minutes.
6. Turn off the heat. Add chopped scallions.
7. Serve with noodles, fried rice, or plain rice.