Ingredients:

A wholesome twist to your favorite Chinese manchurian-wrapped in a roti!
For the Manchurian Balls:

• In a chopper, finely chop cabbage, carrot, and onion.
• Transfer to a bowl. Add:
• ½ tsp black pepper
• ½ tsp white pepper
• 1-2 tbsp cornflour
• 1 tbsp rice flour
• Salt to taste
• Chopped spring onion greens
• Mix and mash well. Shape into small balls.
• Cook in an appe pan with minimal oil, flipping until golden and crisp.

Methods:

Sauce Mix:

• 1 tsp green chilli sauce
• 1 tsp red chilli sauce
• 1 tsp tomato ketchup
• ¾ tsp soy sauce IS RECIPE
• ½ tsp white vinegar
• ¼ tsp black pepper
• 1 tsp cornflour + 2-3 tbsp water
• Mix into a smooth slurry.

Manchurian Filling:

• Heat a little oil in a pan. Saute: Finely chopped green chillies and 2-3 garlic cloves (minced)
• Add thinly sliced onion, capsicum, red bell pepper, and shredded cabbage.
• Stir-fry on high flame for 2-3 minutes with a pinch of salt.
• Add the sauce mix and stir well.
• Toss in cooked Manchurian balls, spring onion greens, and chopped coriander.
• Stir-fry on high flame for 2 minutes.

To Assemble the Wrap:

• Use any wrap (leftover roti works great).
• Fill with the Manchurian mixture.
• Fold and toast on a pan till crisp on both sides