Ingrdients:

For Manchurian Balls

• 1 med      Carrot, grated
• 2 Cups     Cabbage, grated
• 1 tbsp       Spring Onion, chopped
• 1 tsp         Green Chilli sauce
• 1/2 tsp      Soy Sauce
• 1 tbsp       Corn Flour
• 1 tbsp       All Purpose Flour
• 2 Slices    White Bread
• 1/4 tsp      White Pepper
• Salt To Taste      

For Manchurian Sauce 

• 2 tbsp        Spring Onion 
• 1 tsp          Garlic
• 1 tsp          Ginger, grated
• 2 tsp          Celery , finely chopped
• 2                Green Chillies, finely chopped
• 1/4 tsp        Pepper
• 1 tsp           Sugar
• 3 tsp           Green Chilli Sauce
• 1 tbsp         Soy Sauce
• 2 tsp           Vinegar
• 2 tsp           Coriander leaves, finely chopped
• 2 tbsp         Tomato Ketchup
• 1.5 Cups     Water or Vegetable Stock
• 4 tsp            Cornflour
• 1 tbsp          Schezwan Sauce  (optional)     
• Salt to taste

Instructions:

For Manchurian Balls

1. Squeeze out the water from carrots and cabbage.
2. Grind bread slices in a mixer for fresh crumbs.
3. Mix together all the ingredients of the manchurial balls.
4. Shape them in balls and deep fry them in a small batches on medium heat until golden brown.
5. Drain on absorbent paper and keep aside.

For Manchurian Sauce

1. Make a cornflour paste by mixing cornflour with 1/4 cup of water.
2. In a bowl mix Toamto ketchup, Green Chilli Sauce, Soy sauce and schezwan sauce.
3. Add salt, pepper, sugar in the above sauce mixture. keep aside
4. Heat oil add garlic, ginger, celery, green chillies and onions. Stir fry,
5. Add the sauce mixture and water. Bring to boil.
6. Stir in cornflour paste. Cook till sauce starts to thicken.
7. Add Manchurian balls and vinegar.
8. Serve hot garnished with spring onion greens.

Note : If you want Manchurian as snack reduce the water to half cup and corn flour to 1-2 tsp.