Vegetable Manchurian

For The Vegetable Balls
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• \n \t
• 3 cups finely chopped cabbage\n \t
• 1 1/4 cups carrot , grated\n \t
• 1/2 cup chopped onions\n \t
• 2 tbsp cornflour\n \t
• 5 tbsp plain flour\n \t
• 1 tbsp finely chopped garlic\n \t
• 2 tsp finely chopped green chillies\n \t
• salt and to taste\n \t
• oil for deep-frying\n

• \n \t
• 1 tbsp garlic , finely chopped\n \t
• 2 tsp finely chopped green chillies\n \t
• 2 tsp finely chopped ginger\n \t
• 1 cup clear vegetable stock or water\n \t
• 1 tbsp soy sauce\n \t
• 1 tbsp cornflour mixed with 1 cup of water\n \t
• 2 pinches of sugar\n \t
• 2 tbsp oil\n \t
• salt to taste\n

• \n \t
• Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chilli, salt and pepper in a bowl and mix well\n \t
• Shape spoonfuls of the mixture into small balls.\n \t
• Deep fry a few balls at a time in hot oil until golden brown. Drain on absorbent paper and keep aside.\n

• \n \t
• Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.\n \t
• Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.\n