Moong Bhajiya Manchurian
Ingredients

Talod Moong Bhajiya Mix

  • Ginger – 1 tbsp
  • Green chilli – 1 tbsp
  • Fresh coriander – 2 tbsp
  • Water – approx. ¾ cup (as needed for thick batter)
  • Oil – for deep frying

For Moong Bhajiya Manchurian

  • Oil – 2 tbsp
  • Garlic (chopped) – 1 tbsp
  • Ginger (chopped) – 1 tbsp
  • Onion (large cubes) – 1 medium
  • Capsicum (large cubes) – 1 medium
  • Red bell pepper (large cubes) – ½ cup
  • Green chilli, ginger & coriander paste – 1 tbsp
  • Salt – ½ tsp
  • Soy sauce – 1 tbsp
  • Vinegar – 1 tbsp
  • Red chilli sauce – 1 tbsp
  • Water – ¼ cup
  • Corn flour – 1 tbsp
  • Water (for slurry) – 2 tbsp
  • Spring onion – 2 tbsp
  • Sesame seeds – 1 tsp
  • Prepared moong bhajiya – as required

Method

  1. Cut open the Talod Moong Bhajiya Mix packet and prepare the batter as per the instructions given on the pack.
  2. Add ginger, green chilli and coriander paste to the mix. Gradually add water and mix well to form a slightly thick batter. Do not make it too thin.
  3. Let the batter rest for 10–12 minutes.
  4. Heat oil in a deep pan for frying. Drop small portions of batter into hot oil using your hand.
  5. Lightly stir and fry for 2–3 minutes until golden and crisp.
  6. Remove the bhajiyas onto an absorbent paper and keep aside.
  7. To prepare Manchurian, heat oil in a pan. Add chopped garlic and ginger, sauté briefly.
  8. Add onion, capsicum and red bell pepper. Stir fry for 2 minutes.
  9. Add green chilli, ginger and coriander paste along with salt. Cook for another 2 minutes.
  10. Add soy sauce, vinegar, red chilli sauce and water. Mix well.
  11. Prepare a slurry by mixing corn flour with water. Add little by little to the pan and cook until the sauce thickens and turns glossy.
  12. Add the prepared moong bhajiya and toss gently to coat well.
  13. Add spring onions and mix.
  14. Plate the Moong Bhajiya Manchurian and garnish with spring onions and sesame seeds.