MANCHURIAN

MANCHURIAN

Its full of veggies and is made in a very healthy!Veg Manchurian is a widely popular Indo-Chinese dish across India. This dish is made of deep fried mixed vegetable balls tossed in Chinese sauces. Dry Vegetable Manchurian is a very popular recipe across India. It can be found in many Indian restaurants and is commonly served in parties. It is also a very popular street food and spicier version of the dish are available on many road side stalls. A popular and tasty indo chinese gravy based appetiser recipe made with deep-fried vegetable balls. It is generally made and served as a side dish to the fried rice or noodles recipe, but can also be served as party starter or appetiser. Well, the manchurian recipe can be made in many different forms, it can be made as either a gravy version or as dry variant. moreover, it can be made with gobi, paneer or mushroom. Here I’ve made vegetable manchurian.

Let’s see how is it made.

Ingredients:

For the Manchurian Balls

1 cup shredded cabbage 

1/2 cup shredded or grated carrot

1/2 cup onion, finely chopped

1/2 tbsp ginger-garlic paste

2 tbsp corn flour 

1/4 cup maida

1 tsp salt, or to taste

1/2 tsp black pepper

1 tsp soya sauce

Oil for Frying

For the Gravy

3-4 cloves of garlic

1 Inch Piece of Ginger

1/2 cup onion, finely chopped

1/2 cup capsicum 

1 tsp soya sauce

1 tsp vinegar

2 tbsp red chilli sauce 

1/2 tsp salt, or to taste

1/2 tsp black pepper

2 tbsp oil

Recipe: 

Preparing the manchurian balls

1. Finely chop or grate cabbage, carrot and onion and combine them in a bowl.
2. It is best to squeeze out all the water from the vegetables after chopping them, otherwise too much water will make it difficult to make manchurian balls. Add Ginger Garlic Paste, Salt, Pepper and Soy Sauce.
3. Take care not to add too much of Salt because Soya Sauce already has some in it.
4. Add Maida and Corn Flour.Mix all the ingredients well.
5. If the mixture looks too wet, you can add some more All Purpose Flour to absorb the excess water.
6. Form small balls from the mixture and fry them in hot oil on medium heat. Do not keep the heat high, otherwise they will turn dark from the outside, but will not be properly cooked from the inside.
7. Make sure that the oil is sufficiently hot before adding the the balls otherwise they will start to break. Also, do not let the vegetables sit for too long after mixing the ingredients otherwise they will start to leave water and you will not be able to make balls.
8. It is best to keep making the balls and frying them simultaneously.
9. Fry one side till it turns golden brown and then gently flip them over to fry the other side.
10. Then turn the heat to high and fry for a little while to make them crispy.
11. Remove the balls from the oil and place them on an absorbent paper to drain the excess oil.

Preparing the gravy

1. Now for the gravy, heat 2 tbsp oil in a pan. Add finely chopped garlic and ginger and roast them.
2. Add onions and capsicum and fry them on high heat till they turn golden brown.
3. Then add Soya Sauce, Vinegar, Red Chilli Sauce, salt & pepper.
4. Add the Manchurian balls to the gravy and toss gently to coat them with the sauces. Cook for a couple of minutes.
5. Dry Veg Manchurian is ready. Serve it hot as an appetizer garnished with spring onion greens or with other Indo-chinese dishes like rice and noodles. 

I know some of you love your manchurian with fried rice, but saucy noodles truly make this dish perfect.

**You can find my noodles recipe in my another post.

Enjoy and keep showering your love.