Gluten Free Veg Manchurian Gravy & Veg Manchurian


    For making Manchurian balls

    • 1 ½ cup Cabbage, shredded
    • 1 Carrot, medium sized, grated
    • 4-5 Florets of Cauliflower, finely chopped
    • ¼ Capsicum, medium sized, finely chopped
    • ¼ Red/Yellow Bell Pepper, medium sized, finely chopped
    • 4-5 Cloves of Garlic, finely chopped
    • 1 tsp Ginger Paste
    • 1 tsp Salt (according to taste)
    • ½ tsp Black Pepper powder (according to taste)
    • ½ tsp White Pepper powder (according to taste)
    • 4-5 tbsp Wheafree Corn Flour
    • 3-4 tbsp Wheafree Maida Replacer
    • Oil for deep frying
    • ½ tsp Gluten Free Ajinomoto (optional)
    • 2 Spring Onion, thinly sliced (optional)

    For sautéing the vegetables:

    • 2 tbsp Oil
    • ¼ cup Garlic, thinly sliced
    • 1 Onion Medium sized, cut into 8 halves and with petals separated
    • 1 Capsicum, thinly sliced
    • ½ Carrot, medium sized, thinly sliced
    • ¼ cup Cabbage, shredded
    • ½ Red/Yellow Bell Pepper, medium sized, thinly sliced
    • 1-2 Green Chillies, slit into halves (optional)

    For Making The Gravy:

    • 2 tbsp Wheafree Corn flour
    • ¼ cup Water - to make slurry with corn flour
    • ½ tsp Salt (according to taste)
    • ½ tsp Black pepper powder (according to taste)
    • ½ tsp White Pepper powder (according to taste)
    • 1 tbsp Gluten Free Soy Sauce
    • 1 tbsp Gluten Free Chilli Sauce

    Or if you cannot find a gluten free chilli sauce you can make your own by simply mixing:

    • ½ tsp Chilli Flakes
    • ½ tsp Garlic Paste
    • A few drops of Vinegar
    • 1 tbsp Water
    • 1 tsp Gluten Free Tomato Ketchup
    • 3 cups Water (take more if required)
    • ½ tsp Gluten Free Ajinomoto (optional)
    • 1 tbsp Gluten Free Schezwan sauce (optional)


    For making Manchurian balls:


    - In a large bowl add cabbage, carrot, cauliflower, capsicum, red/yellow pepper, spring onions (if using), garlic and ginger paste. Mix them well.
    - Squeeze the extra water off the grated vegetables.
    - Add salt, black pepper, white pepper in the bowl. Add gluten free ajinomoto to get that restaurant style Chinese flavor.
    - Mix well making sure everything is combined well.
    - Now add Wheafree Maida Replacer and Wheafree Cornflour little by little and mix till the vegetables start to take the shape of a dough.
    - Take small portion in your hand and press lightly making equal sized balls.
    - Heat oil in a fryer or a wok at high. Deep fry the balls in oil on medium flame.
    - Stir them occasionally. Fry until the balls turn golden brown.
    - Once done take out the balls and drain off the extra oil on a tissue. Keep aside.

    For making the gravy:


    - Heat oil in a wok at high flame.
    - Sauté garlic and green chillies at medium flame stirring continuously.
    - Add onions and sauté it. Then add carrot, stir fry the till they are slightly cooked.
    - Add capsicum and spring onions. Fry for only a minute making sure the vegetables are still crispy, transfer the vegetables in a bowl and keep aside.
    - Take Wheafree Cornflour in a bowl and add water to it and mix it making a smooth, lump free slurry mixture. Keep aside.
    - Boil water in the wok. When the water is about to come to a boil pour the cornflour slurry in the wok little by little, keep stirring simultaneously to make sure it does not settle down.
    - Let it boil until you get thick, silky and glossy gravy.
    - Add salt and pepper powder (as per taste). You can add gluten free ajinomoto to the gravy for a typical Chinese aroma.
    - Add gluten free soy sauce, gluten free chilli sauce, mix them well and cook for about a minute.
    - Add gluten free tomato ketchup and stir making sure all the sauces are well combined.
    - Now add the stir fried vegetables and mix properly and cook for a few minutes.
    - Now add prepared veg manchurian balls to the gravy. Cook it for a few minutes.
    - Turn off the flame and let it stand for about a few minutes so that the manchurian balls absorb the gravy and become plump.
    - You can garnish with some finely chopped spring onions and serve hot with fried rice or noodles.

    - Recipe By: Wheafree Kitchen