Mumbai
Triple schezwan rice
Rice, crisp noodles and manchurian gravy on one plate. Maximalism, Mumbai style.
70 minTime
12 gProtein each
hotSpice
Make it your way
Grandma's wayThe full Mumbai street plate: rice, gravy, crisp noodles.
The original717kcalsame
12 gproteinsame
6 gfibresame
70minutessame
Triple schezwan rice, all three parts.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Boil the noodles 2 minutes short of the packet time. Drain, cool and toss with a spoon of cornflour. Deep fry small handfuls until crisp and golden.
- 2Mix cabbage, half the carrot, half the garlic, maida, 2 tbsp cornflour and salt into a stiff dough. Roll into small balls and deep fry until deep golden.
- 3For the gravy, heat a spoon of oil, add remaining garlic, ginger, 2 tbsp schezwan sauce, ketchup, half the soy sauce and the water. Thicken with 1 tbsp cornflour in a little water. Add the manchurian balls.
- 4For the rice, heat 2 tbsp oil, add capsicum, remaining carrot, remaining schezwan sauce, the rice, remaining soy sauce and vinegar. Toss on high heat for 3 minutes.
- 5Plate the rice, pour the manchurian gravy on one side, crown with crisp noodles and spring onions. Serve at once.
Serve it like this
Fluff gently with a fork and serve hot on a wide plate, with raita or a side next to it.
