Sooji (semolina), curd, salt, pepper, finely chopped veggies (cabbage, carrot, onion, capsicum), ginger, garlic, green chillies, soya sauce, vinegar, chilli sauce, tomato ketchup, corn flour, water, oil, and coriander leaves for garnish.
In a large container, combine sooji, curd, salt, pepper, and finely chopped veggies. Add water gradually and mix well to form a dough-like consistency. Set this mixture aside.
Form small balls from the prepared dough. You have the option to bake, air fry, or steam these balls for about 10 minutes until they are cooked through and firm.
Heat oil in a wok. Add ginger, garlic, green chillies, followed by chopped cabbage, grated carrot, and diced onions and capsicum. Sauté the veggies for 2-3 minutes, ensuring they remain crunchy.
Introduce soya sauce, vinegar, optional chilli sauce, and tomato ketchup to the wok. Stir well and let the mixture cook for a minute to meld the flavors.
To thicken the gravy, add a mixture of corn flour and water. Stir until the sauce reaches your desired consistency. Now, gently add the prepared sooji balls to the wok, ensuring they are well coated with the gravy.
Garnish the Sooji Manchurian with fresh coriander leaves for a burst of freshness. Serve hot and enjoy this unique twist on the classic Manchurian!
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