Jain Manchurian That Actually Beats Street Style 🤯 | Chef Aanal Kotak #recipe #shorts

No onion, no garlic, just pure taste. Your simplest Jain Manchurian recipe is here.

*JAIN MANCHURIAN RECIPE*

*CHEF AANAL KOTAK*

*PREP TIME: 20 MINUTES*

*COOKING TIME: 20 MINUTES*

*(SERVES 3-4)*

*INGREDIENTS FOR MANCHURIAN BALLS:*

•1 Cup Finely Chopped Cabbage
• ½ Cup Finely Chopped Capsicum
•½ Cup Finely Chopped French Beans
•1 Tbsp Finely Chopped Green Chilli
•½ Cup Maida
•1 Tbsp Corn Flour
•1 Tsp Crushed Black Pepper
• Salt to Taste

•Water as required (for binding) •Oil for Deep Frying

*FOR SAUCE:*

•2-3 Tbsp Oil

•1 Tbsp Finely Chopped Chilli
• 2 Cup Diced Capsicum
• ½ Tbsp Chilli Sauce
• ½ Tbsp Soy Sauce
• 2 Tbsp Vinegar
•1 Tbsp Jain Schezwan Sauce
•1 Tbsp Jain Ketchup
•2 Tbsp Corn Flour Slurry (1 tbsp corn flour + 2 tbsp water)

*FOR GARNISH:*
•White Sesame Seeds

**METHOD:* MANCHURIAN BALLS:

•In a mixing bowl, combine chopped cabbage, capsicum, French beans, green chili, maida, corn flour, crushed black pepper, and salt.

• Add water as needed to form a thick mixture. Shape into small balls using wet hands.

•Deep fry the Manchurian balls in hot oil until light brown and crispy. Set aside.

*SAUCE:*

•Heat oil in a wok. Add chopped chili and diced capsicum. Sauté on high flame.

•Add chili sauce, soy sauce, vinegar, Jain Schezwan sauce, and Jain ketchup. Mix well.

•Stir in corn flour slurry and cook until the sauce thickens and turns glossy.

*ASSEMBLY AND GARNISH:*

• Add the fried Manchurian balls to the sauce and toss well to coat.

•Sprinkle white sesame seeds and serve hot.

Enjoy your delicious Jain Manchurian!