Chinese Vegetable Lollipops

BM # 48   Week 4  Day 3

For Day 3 under Naashta theme, I have some fried vegetable lollipops. These are crisp, crunchy and spicy. Serving them with garlic sauce enhances the flavor. This is very close to vegetable manchurian, with a slight variation. Here we add schezwan sauce which changes the flavor and makes it nice and spicy. A little food color has been added to these, but you can surely skip it . 

While making these just make sure that the batter for these is not runny or hard, and while binding these just wet your hands to get those perfect rounds. These should always be relished right away, piping hot. The taste and texture both change after a while .So serve these as soon as you fry. If you do not want to fry, go ahead and use your appam pan.


Vegetable Balls
3 cups finely chopped cabbage
14 cup carrot , grated
Few beans, finely chopped
1/4 cup onion, finely chopped
2 tbsp cornflour
5 tbsp APF 
1 tbsp finely chopped garlic 
1/2 tbsp finely chopped ginger
2 tsp finely chopped green chilly
2 tbsp schezwan sauce
White pepper
Salt to taste

Mix all vegetables, except onion.
Sprinkle salt.
After 5 minutes, mix well and squeeze out the excess water.
Add all ingredients to this mix.
Bind into a dough, use the drained water if needed.
Make balls of the dough and deep fry.
Serve with garlic sauce.



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