*All-purpose flour - To make these veg balls gluten-free, use chickpea flour, rice flour, or gluten-free blend in place.
**Sriracha - Sambal oelek is an excellent substitute for it. You can reduce or even omit it to make this dish less spicy.
Making dry Manchurian - omit the vegetable stock and cornstarch. Simply add all seasonings together with the vegetable balls, and toss to coat.
- Make sure to dry your veggies thoroughly before using them. You can either pat them dry using a kitchen towel or air dry in a large colander.
- You can either chop your veggies by hand or with a food processor. I use the food processor as it is much quicker and more efficient.
- Avoid overmixing your dough. This is to prevent the development of gluten that will cause your cabbage Manchurian balls to turn chewy and tough.
- Shape and bake Manchurian immediately after mixing. The longer the dough sits, the more water the vegetables will release, resulting in a watery dough.
Nutrition info is calculated using the baked option.