This is a gluten free Manchurian recipe perfect for fast days (Ekadashi) and for those avoiding gluten.
Ingredients
- Manchurian Balls:
- 1 cup finely chopped white cabbage 1⁄3 cup finely chopped carrots
- 1 small green chilli
- 1⁄4 inch piece of ginger
- 1 boiled baby potato (could use cooked quinoa/cooked topiaka for binding) pinch of crushed black peppercorn powder
- 1⁄8 tsp salt
- Gravy:
- 1⁄4 inch piece of ginger
- 1 small green chilli
- 1⁄4 tube tomato puree (50g)
- 1 cup water
- 1⁄8 tsp salt
- 1 tsp vinegar
- Few sprigs fresh coriander
- 1⁄2 green bell pepper
- Slurry:
- 1 tsp potato starch
- 1 tsp water
Instructions
1. Boil a potato (or cook quinoa/sabudana if using that)
2. Food process the white cabbage and carrot
3. Make green chillies and ginger paste (half to be used in manchurian balls and half in gravy)
4.Chop the coriander finely
5.Chop the bell pepper finely
6. Preheat the air fryer to 180 degrees Celsius
7. In a mixing bowl add the food processed white cabbage, carrot, half of green chillies and ginger paste, boiled potato, black
pepper powder and salt 8.Mix and make 9 balls
9. Put all 9 balls on a baking sheet and transfer to air fryer
10. After 5 mins remove the baking sheet and continue cooking them for another 7 mins. Do not brown them a lot otherwise the veggies will taste burnt and bitter since we have not used any oil. Leave them to cool and prepare the gravy.
11. In a saucepan, dry roast the ginger and green chilli paste.
12. Add the tomato puree, water, salt, vinegar, green bell pepper and the slurry. Cook till it thickens
13.Add the finely chopped fresh coriander
14. In a serving bowl arrange the Manchurian balls. Top them with the desired amount of gravy and garnish with some fresh coriander. Serve hot.
