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Veg Manchurian Dry Recipe

Veg Manchurian Dry

Veg Manchurian Dry a famous Chinese starter prepared using different vegetables. The veggie balls are deep-fried and well coated with Chinese sauce.
3 from 1 vote
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Indo Chinese
Servings 2 people

Equipment

  • Wok
  • Slotted spoon

Ingredients
  

For Manchurian Balls-

  • 1 Cup Grated Cabbage
  • 1 Cup Grated Carrot
  • 3 Tbsp All-Purpose Flour (Maida)
  • 3 Tbsp Rice Flour / Corn Flour
  • 1 Tsp Garam Masala Powder
  • Salt to taste
  • 1/4th Tsp Crushed Black Pepper
  • 1/2 Cup Spring Onion Greens
  • Oil to deep fry

For Sauce-

  • 2 Tbsp Oil
  • 1 Tbsp Green chilli
  • 1 Tbsp Garlic
  • 1 Tbsp Sesame seeds
  • 4 Tbsp Finely chopped onion
  • 4 Tbsp Finely Chopped Capsicum
  • 2 Tbsp Spring onion green
  • Salt to taste
  • 1 Tsp Soy Sauce
  • 1 Tsp Vinegar
  • 1 Tsp Red Chilli Sauce
  • 1 Tsp Ketchup
  • Slurry - Cornflour 1 Tbsp + Water - 1 Tbsp
  • Dash of water if required

For Garnish-

  • Spring Onion greens

Instructions
 

For Manchurian Balls-

  • In a mixing bowl add grated cabbage, carrot, all-purpose flour cornflour, spring onion greens, garam masala, salt and pepper. Mix well.
  • Squeeze vegetables in between palms. This will help veggies to leave its water content, which aids in binding well.
  • Taking a lemon sized mixture in hands, make equal balls.
  • Heat oil in a kadai and deep fry Manchurian balls in a medium-hot oil on a low flame. This will ensure balls are cooked perfectly from inside.
  • When cooked well from within, take out the balls and deep fry another batch.
  • Once all the Manchurian balls are cooked, double deep fry them in hot oil on a high flame till golden brown. This will give nice crisp texture to the balls.
  • Drain the excess oil and keep aside.

For sauce-

  • Heat oil in a wok. Add green chilli, garlic and sauté for half a minute.
  • Add sesame seeds.
  • To it, add onion, capsicum and spring onion greens.
  • Cook on a high flame for 2 – 3 minutes.
  • Next, add salt, vinegar, soy sauce, ketchup and red chilli sauce. Mix well.
  • Make a slurry with cornflour and water. Add it to the sauce. Add water if required. Lower the flame at this stage.
  • Mix well. Add Manchurian balls and mix well.
  • Garnish with spring onion greens. Serve hot.

Video

Notes

• Sesame oil is preferred as it adds a distinct flavour.
• Serve with vinegar and soya sauce on the side.
• You can add vegetables of your choice.
• Double deep-frying gives Manchurian crisp texture.
• Cook on a high flame to add a rustic nutty flavour.