Vegetable Manchurian (Dry) Recipe
The Vegetable Manchurian (Dry) Recipe is a very popular Indian Chinese dish is made from finely minced vegetables, coated with corn flour and pan fried, then dipped in a tangy and spicy soy sauce. The Vegetable Manchurian Balls, when coated with a sweet spicy sauce make great appetisers for parties.
Ingredients for Manchurian
3 cups of finely minced cabbage
2 carrots, finely grated
1 onion, finely chopped
1 potato, boiled, peeled and mashed
1/4 cup of corn flour
1/4 cup of all-purpose flour
1/4 teaspoon of red chilli powder
salt to taste
oil for deep fryingIngredients for Manchurian Sauce
3 to 4 spring onions, finely chopped with leaves
2 to 3 cloves of garlic, finely chopped
an inch piece of ginger, grated
2 green chillies, finely chopped
1 tablespoon cornflour
1 cup water or vegetable stock
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1 tablespoon vegetable/sunflower oil
Salt to taste
Directions for Vegetable Manchurian (Dry) Recipe
To begin making the Vegetable Manchurian (Dry) recipe, we will first make the Manchurian balls.
Combine all the ingredients for the Manchurian, add just a little water if required and shape them into lemon sized balls.
Divide the mixture into 15 - 20 balls of bite size or a little bigger.
Preheat the Kuzhi Paniyaram pan; add a teaspoon of oil into each cavity of the pan; add the Manchurian balls and pan fry them until browned and cooked from all sides. You can optionally drizzle more oil if you like it crisper.
Proceed the same way with the remaining Manchurian Balls and keep them aside.
To begin making the Manchurian Sauce, mix the cornflour with 1/4 cup of water or vegetable stock. Stir in the soy sauce, ketchup and salt.
Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir-fry for a few seconds.
Add the corn flour mixture to the above and cook for a few minutes until the sauce is thick and creamy. Turn off heat.
Just before serving, put the fried Vegetable Manchurian in the sauce and stir-fry on high heat for few minutes. Garnish with spring onion leaves and serve hot.
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