By Shreya Sarpal
December 31, 2025
Crispy-edged veg Manchurian balls, air-fried, are tossed in a glossy Indo-Chinese sauce - packed with vegetables, big on crunch, and bursting with bold, garlicky, chilli-rich flavour in every bite.
1 cup finely chopped cabbage ½ cup grated carrot ¼ cup finely chopped capsicum 2 tbsp whole wheat flour 1 tbsp cornflour 1 tsp finely chopped ginger 1 tsp finely chopped garlic 1 tbsp soy sauce 1 tsp green chilli sauce 1 tbsp olive oil Salt and pepper to taste
Mix vegetables with flour, cornflour, salt, and pepper to form a soft dough.
Shape into small balls and bake or air-fry at 180°C for 15 minutes until crisp.
Heat olive oil in a pan and sauté ginger and garlic until aromatic.
Add soy sauce, chilli sauce, and a splash of water to create a light sauce.
Toss in the baked Manchurian balls and coat evenly before serving.