JHATPAT CHATPAT- FOR QUICK, EASY AND TASTY RECIPES

This recipe was first time made by one of my friend who is from Calcutta and from then on its one of the favorite’s in our potlucks and get-togethers. This dish has a Indo-Chinese taste to it and if you like the Chinese food available in India , then you are bound to love this. Try it out and let me know.

For the vegetable balls:
1 small cup grated carrots
1 small cup grated cabbage (the amount of carrot and cabbage used must be equal)
1 Tsp chopped garlic
3 green chillies chopped
1 tsp soya sauce
1 tsp red chilli sauce
salt to taste
¼ cup corn flour
1 pinch ajinomoto (optional)
oil for frying

For the gravy:
1 big onion cubed
1 green capsicum cubed
1 Tsp chopped garlic
2 chopped green chillies
½ a cup chopped spring onions
1 Tsp soya sauce
2 tsp red chilli sauce
1 tsp vinegar
2 Tsp tomato ketchup
Salt to taste
2 Tsp corn flour
1 Tsp oil

Method of preparation:
In a big bowl, mix together the grated carrots and cabbage and keep aside for about 5 minutes. This mixture will leave water. Squeeze out as much water as you can. Once the water is squeezed out, add all the ingredients for making the balls. Check for salt and more corn flour can be used to get a consistency such that small balls can be made from the mixture. Now deep fry the balls and keep aside. ( the oil should be really hot else the balls will break ).
In a big wok, add 1 Tsp oil. Once it heats up add the cubed onions and capsicum. And fry for till the vegetables are cooked and are still crunchy. Now add garlic and greenchillies and fry for about a minute. Then add the soya sauce, red chilli sauce and the tomato ketchup as well as the vinegar. Now add 1 cup of water and mix and bring it to a boil. Mix 2 Tsp corn flour with a little water and make a paste. Now add this to the wok stirring (if you don’t stir it might form lumps). This will thicken the gravy. Once the gravy thickens add the vegetable balls to it and bring it to a boil,
Check for salt. Add more if needed, garnish with chopped spring onions. Vegetables Manchurian is ready, have it with fried rice or noodles.

Ingredients required:
1 big bowl of cut vegetables like mushrooms, baby corn, carrot, peas, French beans,
1 big capsicum chopped
3-4 cloves of garlic minced
1 big onion chopped
2 tsp red chilli paste ( red chilli sauce also can be used)
3 Tsp tomato sauce
1 Tsp corn flour
1 tsp chilli flakes (optional)
2 Tsp oil
Salt to taste

Heat the oil in a wok and add the minced garlic. Fry for a minute till the garlic turns brownish. Now add onions and capsicum and all the vegetables, and fry on a high flame. Fry till the vegetables are crunchy on the out side but cooked from the inside. Now add the red chilli paste tomato sauce and the flakes. Fry for about 30 seconds. Now add 1 cup of water( You can add more if you need more gravy) and bring it to a boil. In small cup add the corn flour and about 3 Tsp of water and mix. Now add this corn flour mixture to the wok while stirring. (if you don’t stir when adding corn flour mixture, then it might turn into lumps). This corn flour mixture will make the gravy thick. If you feel the gravy is very thick then add water or if the gravy is very thin add more corn flour. Add salt and boil the gravy for about 5 minutes. Vegetables in hot garlic sauce are ready. Serve it with hot plain rice or noodles.