Step 1: Prepare the Manchurian Balls[mv_img id="37715"]In a bowl, add grated cabbage or cauliflower, carrot, spring onion whites and greens, ginger-garlic paste, soy sauce, maida, cornflour, salt and pepper.

Stir well until a dough-like consistency is reached. Avoid excess moisture.

Using your hands, form into small, tight balls. Press down firmly so they don’t fall apart in the cooking process.

Cook in Appe Pan [mv_img id="37710"]Preheat the appe pan on medium flame for 1–2 minutes.

Spray oil or add a drop of oil in each cavity — enough to just coat the bottom.

Fill a cavity with one Manchurian ball.

Cover with a lid (optional, helps the inside cook faster).

Allow the balls to cook for 1–2 minutes, then start rotating each ball using a skewer, spoon or fork.

Keep turning every 30–45 seconds, so that all sides brown and crisp evenly.

Total cook time: 6 to 8 minutes, or golden brown all over.

Remove and set aside.

Make the Sauce[mv_img id="37709"]In a big pan, heat 1 tablespoon oil.

Add garlic, ginger, as well as green chilies. Sauté until fragrant.

Add spring onion whites, red onion & bell peppers. Add and stir-fry for 1–2 minutes over high heat

Pour in soy sauce, red chili sauce, ketchup, vinegar, salt, and pepper.

By creating a sound box, adding three tablespoons of water and mixing well.

(Optional) Corn flour slurry for a sticky glaze. Skip for a drier version.

Toss & ServeIn the sauce, add the cooked Manchurian balls.

Toss to coat the balls evenly, but do not tear or break them.

Top with spring onion greens.

Serve immediately with noodles, fried rice, or on their own as a party starter!