Indians adapt well to almost any cuisine. With a twist of course!! We love our spices, and this spicy twist we give to any cuisine is what makes them 'Indo'. This week we had the theme of experimenting with Indo-Chinese, and here's my spicy and 'Indo' take on the ubiquitous and versatile Manchurian..
Ingredients :
Finely chopped Capsicum - 1/4 cup
Finely chopped spring onion greens - 2 tbsps
Finely chopped spinach - 1/4 cup
Shredded Paneer - 1/4 cup
Grated Carrot - 1/4 cup
Salt to taste
Red Chili powder - 2 tsps
Bajra (Pearl millet) flour - 2 tbsps
Cornflour (Corn starch) - 1 tbsp
Oil for shallow frying
Dry maida or powdered Oats for coating
Method :
1. Drain the max moisture from the vegetables and paneer.
2. Add to a bowl along with salt, chili powder, bajra flour and corn starch. Mix well, the moisture from the veggies should be enough for binding, else add very little water just so the mixture holds together when you make a roll. Divide into equal round portions and keep aside.
3. Heat oil for shallow frying. Roll the portions in dry maida or powdered oats and gently add them to the oil. (Test with one, if it starts to disintegrate, wet the mix a little more and retest) Fry till golden brown all over. Remove and drain excess oil.
This basic roll can be used with any sauce base you wish, for eg, Manchurian Sauce or its dryer version too...
SPICY MIXED VEG MANCHURIAN ROLLS
Finely chopped Capsicum - 1/4 cup
Finely chopped spring onion greens - 2 tbsps
Finely chopped spinach - 1/4 cup
Shredded Paneer - 1/4 cup
Grated Carrot - 1/4 cup
Salt to taste
Red Chili powder - 2 tsps
Bajra (Pearl millet) flour - 2 tbsps
Cornflour (Corn starch) - 1 tbsp
Oil for shallow frying
Dry maida or powdered Oats for coating
Method :
1. Drain the max moisture from the vegetables and paneer.
2. Add to a bowl along with salt, chili powder, bajra flour and corn starch. Mix well, the moisture from the veggies should be enough for binding, else add very little water just so the mixture holds together when you make a roll. Divide into equal round portions and keep aside.
3. Heat oil for shallow frying. Roll the portions in dry maida or powdered oats and gently add them to the oil. (Test with one, if it starts to disintegrate, wet the mix a little more and retest) Fry till golden brown all over. Remove and drain excess oil.
This basic roll can be used with any sauce base you wish, for eg, Manchurian Sauce or its dryer version too...
Yummy share...loved the paneer part
ReplyDeleteAwesome Share!! Love these crunchy bites.
ReplyDeleteNow I know why my veg manchurian don't turn out so well, I don't squeeze out the extra water and as a result land up adding too much flour. Thanks for the tips. I will also roll the balls in flour or oat flour before frying.
ReplyDeleteLovely share... and use of bajra flour is interesting.
ReplyDelete