Veg manchurian dry or vegetarian balls (Indian Chinese style)

One quarter of a medium sized cabbage (grated or run it in food processor)
one medium sized carrot  (grated or run it in food processor)
powdered pepper
all purpose flour - 4 table sp
Onions - 2 medium - long sliced
garlic pods - 3 diced
green chillies - 2 sliced
cummin - 1 tea sp
salt
soya sauce - 1 table sp
chilli sauce - 1 table sp
tomato sauce - 1 table sp
honey - 2 table sp (by choice)
food color - 1/4 tea sp
oil for deep frying

Take a shallow pan add two tea spoons of oil. Add the cummin, then the onions, green chillies and garlic and saute just a little. Add the sauces, honey and a quarter cup of water. Cook in medium , add salt , pepper, with about a little water left, add the food color and take it off the flame.

Heat oil for deep frying. Add the grated cabbage and carrot to a boil, add salt and pepper and mixed well. Keep adding the all purpose flour and knead it into a dough like for parathas. Make even small balls and just before frying roll them into a little flour and deep fry them. After all the balls are fried, keep adding them to the fried onions and nicely roll them up in the sauces carefully not breaking them.

Serve hot as appetizers or snacks...Enjoy!