Stuffed Paneer Manchurian

#Fifth_Post
#Stuffed_Manchurian
#Paneer_Stuffing

After noodles, another famous chinese cuisine import is Manchurian. The name "Manchurian" has its origin in the northeast region of Asia where the language Manchuria is prominently spoken. Manchurian in India has got many Indo chinese fusion such as gobi Manchurian, paneer manchurian, dry manchurian, mushroom manchurian and hopefully many more variants to come.
Here's my idea of a stuffed paneer Manchurian.

DATABASE OF INGREDIENTS
All you need are the following
1. For Manchurian balls

• 2 cups of finely chopped cabbage, capsicum, french beans, carrots, spring onions(if not available use onions)
• 2 cups of all purpose flour
• 2 tablespoon of cornflour
• 1 tablespoon of ginger garlic paste
• 2 finely chopped green chilies
• Paneer cut into cubes
• Black salt to taste
• Pepper powder to taste
• warm water as required
• Oil for frying

2. For sauce

• 1/4 cup of finely chopped veggies
• 2 tablespoon of cornflour
• 1 tablespoon of ginger garlic paste
• 2 finely chopped green chillies
• 2 tsps soy sauce
• 1/2 tbsp chilli sauce
• 2 tbsps tomato sauce
• salt as required

ALGORITHM FOR PREPARATION
1. For manchurian balls
• First of all take a bowl and add all the ingredients for the balls together and make a thick paste.

• Now start making balls after placing a paneer cube in between the paste, make sure that paneer is completely covered by the batter.

• Fry these balls carefully until golden brown, place them on paper napkin to absorb the excess oil.

2. For sauce
•Heat oil in a lage wok until piping hot and then add ginger garlic paste and chopped green chilly, stir fry for a few seconds.

•Add the chopped veggies and stir fry for sometime.

•Now, add soy sauce, chilli sauce, tomato sauce and saute for a few seconds.

•After this pour 2 cups of water and let the sauce boil.

•Take a small bowl and add the cornflour and make a smooth paste, add this paste to the sauce and again let it boil for 2 to 3 minutes

•At last add the balls and switch off the flame.

GARNISHING
• Sprinkle some chopped spring onions.

TIPS
• Add the balls just before serving to prevent it from getting soggy.
• Add some vinegar in the sauce o make it extra tangy
• To make DRY stuffed paneer manchurian, do not add water.