Indo Chinese Veg Manchurian Balls

When we were in Goa for the most part of 3 years we started to try different things on the Indian menu and found that when looking for a change one option was the Indo Chinese offerings.  These are dishes with Chinese names that have been Indianised and are very popular in India, and are often served as street food.

Being as we are too wise to try the street food, i.e. check out how the dishes are washed etc before you make your decision, and are not keen on eating so much oil, Adam decided he would make our own at home.  The guy in the photo above single handedly formed the balls and dropped into the hot oil at around one per second, Adam didn't manage that but he did create the amazing taste.

These Manchurian veg balls were delicious!  They had a firm texture and sweet, spicy taste that was just as I had remembered from eating them in Goa, I am quite happy to know that we can now recreate this treat in London!


Veg Manchurian Balls
Serves 4


For the balls


3/4 cup red lentils, washed, rinsed and soaked for at least 4 hours
1/2 tbsp minced ginger
1 green chilli, minced
1 tbs soya sauce
1 tsp flavourless oil, groundnut or canola
1 cup shredded cabbage
3 tbsp oil

1. Drain the soaked dal and blend in a food processor along with the soya sauce, ginger and chilli until smooth.
2. Heat the oil in a non-stick sauté pan and cook for about 2 to 3 minutes on medium low heat, stirring constantly until the mixture is dry.
3. Place the lentil mixture into a large bowl and add the shredded cabbage and gather it up into one ball.
4. Divide the mixture into about 10 balls the size of walnuts.
5. Place the balls into a steamer and steam for 10 to 15 minutes.
6. Heat the remaining oil in a non-stick frying pan over medium heat, add the balls and brown while turning them for about 5 minutes until crisp on the outside.

For the sauce

1 tsp sesame oil

1/2 tbsp minced ginger

1 minced green chilli

2 tbsp tomato puree

1/2 tsp cayenne powder

2 tsp soya sauce

2 tsp vinegar

1 tsp brown sugar

1 cup tomato passata

1/2 cup water

1/2 tsp salt

1. Heat the oil in a small sauce pan over medium heat.  Add the ginger and chilli and stir for about 30 seconds. Then add the tomato paste and a tablespoon of water. Stir for another minute to cook the tomato paste.
2. Add the rest of the ingredients and simmer until thickened for  about 10 more minutes. Add the Veg-balls, warm through and serve.