Manchurian Chinese Bhel

PREPARATION

1. In a chopper, add 100 grams carrots, 60 grams cabbage, 40 grams bell pepper, 60 grams onions, 40 grams green spring onions, 1 green chili, 1 teaspoon garlic cloves, 1 teaspoon ginger, and 1 tablespoon coriander. Chop them properly.
2. Transfer this mixture into a bowl, add 2 tablespoons corn flour, 20 grams all purpose flour, 1 teaspoon salt, 1 teaspoon paprika, 1/4 teaspoon black pepper, 1/2 teaspoon Chinese seasoning, 1 teaspoon soy sauce, 1 tablespoon red chilli sauce and 1 tablespoon ketchup. Mix well to combine.
3. Now, take some mixture in your hands and shape it into small balls.
4. Heat sufficient oil in a skillet and fry the balls until golden brown and crispy.
5. Remove from heat and drain on absorbent paper.
6. Heat 1 tablespoon oil in a pan, add 1 teaspoon ginger, 1 teaspoon garlic and 1 teaspoon green chili. Stir for 30 seconds.
7. Add 60 grams onions and cook for a minute.
8. Add 50 grams cabbage, 60 grams bell pepper, and 70 grams carrots. Cook for 1 - 2 minutes.
9. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon Chinese seasoning, 1/2 teaspoon peri peri seasoning and mix well.
10. Add 1 teaspoon soy sauce, 1 teaspoon vinegar, 1 tablespoon ketchup and 1 tablespoon schezwan sauce. Cook for a minute and then remove from heat.
11. Now, take 300 grams hakka noodles in a bowl, add 2 tablespoons corn flour and mix well.
12. Heat sufficient oil in a skillet and fry the noodles until golden brown and crispy. Remove from heat.
13.  Now, break the crispy noodles into pieces in a bowl, add the fried manchurian balls, the prepared veggie mixture, 2 tablespoons coriander, and 2 tablespoons green spring onions. Mix well to combine.
14. Serve.