Semolina Manchurian is an interesting twist on the classic recipe. Here's a recipe for semolina Manchurian:
Ingredients:
For the Manchurian Balls:
1 cup semolina (rava/sooji)
1/4 cup all-purpose flour
1/4 cup finely chopped vegetables (such as carrots, cabbage, bell peppers)
1 tablespoon finely chopped ginger
1 tablespoon finely chopped garlic
1 tablespoon finely chopped green chilies (adjust according to your spice preference)
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1/2 teaspoon red chili powder (adjust according to your spice preference)
Salt to taste
Water, as needed
For the Manchurian Sauce:
1 tablespoon oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 tablespoon finely chopped green chilies
1/4 cup finely chopped onions
1/4 cup finely chopped bell peppers
2 tablespoons soy sauce
1 tablespoon tomato ketchup
1 tablespoon vinegar
1 teaspoon chili sauce (adjust according to your spice preference)
1/2 teaspoon sugar
Salt to taste
1 cup water
2 tablespoons chopped spring onions (for garnish)
Instructions:
For the Manchurian Balls:
In a mixing bowl, combine semolina, all-purpose flour, chopped vegetables, ginger, garlic, green chilies, soy sauce, tomato ketchup, red chili powder, and salt.
Gradually add water, a little at a time, and mix well until you achieve a thick batter consistency.
Allow the batter to rest for 15-20 minutes, so that the semolina absorbs the moisture.
After the resting period, check the consistency of the batter. It should be thick enough to form balls. If it appears too thick, add a little water and mix.
Heat oil in a deep pan or kadhai for deep frying. Once the oil is hot, lower the heat to medium.
Take small portions of the batter and shape them into small balls using your hands. Gently drop the balls into the hot oil and fry until they turn golden brown and crispy. Remove them from the oil using a slotted spoon and drain them on a kitchen paper towel to remove excess oil.
For the Manchurian Sauce:
Heat oil in a separate pan or wok. Add chopped garlic, ginger, and green chilies. Sauté for a minute until fragrant.
Add chopped onions and bell peppers. Stir-fry on high heat for a couple of minutes until they are slightly tender yet crisp.
In a small bowl, mix together soy sauce, tomato ketchup, vinegar, chili sauce, sugar, salt, and water. Stir well to combine.
Pour the sauce mixture into the pan with the sautéed vegetables. Stir and cook on medium heat for a few minutes until the sauce thickens slightly.
Add the fried semolina balls to the sauce and gently toss until they are coated evenly with the sauce.
Garnish with chopped spring onions.
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