Saturday, 18 June 2016


A different way of serving veg Manchurian in Hot dog buns turning them into delicious Manchurian Rolls ....



Grated cabbage
2 cups
Carrots grated + juliennes
½ cup + ¼ cup
Capsicum sliced
½ no
Spring onions (bulbs sliced, greens shredded)
2 nos
Pepper pdr
2 – 3 tbsp
1 – 1 ½ tsp
Soya sauce
½ tbsp.
Ginger garlic green chillies coarse paste
1 tbsp
Hot dog buns
3 – 4 nos
For frying



1.       Mix together the cabbage, grated carrots, salt and pepper.

2.       Mix it all up and leave it for 10 – 15 min. because of the salt the vegetables will start to sweat and create some moisture.

3.       Sprinkle in cornflour little at a time and mix. It should be just enough for them to be shaped into balls and they hold their shape.

4.       Heat oil in a pan and deep fry the balls a few at a time till they are golden brown.

5.       Remove onto absorbent paper and reserve till further use.


6.       From the oil remaining from the frying, heat 1 tbsp oil.

7.       Add in the ginger garlic green chilli paste and stir fry it till it changes a little colour.

8.       Now pour in ½ cup water and bring to a boil.

9.       Season with salt, pepper and add vinegar, soya sauce.

10.   Once it boils add in the sliced spring onion bulbs, carrots and capsicum.

11.   Mix 1 tsp cornflour in little water.

12.   Now drop in the fried balls into the pan.

13.   Immediately pour the cornflour into the pan and stir. The gravy will start to thicken.

14.   You need to be quick in doing this as any delay and the balls will start to melt in and disintegrate.

15.   You can also add them once the gravy has thickened.

16.   The gravy needs to be thick and saucy.

17.   Create a slit lengthwise into your hot dog buns to create a pocket.

18.   Spoon the sauce into the created pocket.

19.   Also into the pocket put the Manchurian balls.

20.   Sprinkle on top with the spring onion greens.

21.   Serve immediately.

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