Veg Manchurian by Tarla Dalal

Veg Manchurian by Tarla Dalal

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Veg Manchurian, which is one of the most popular Chinese dishes in India, is sold even in roadside food stalls and snack counters these days! This popularity is well-deserved, because the Veg Manchurian does have a zesty charm that captivates anybody who bites into one. A mixture of crunchy veggies is shaped into balls and deep-fried, and then tossed with an assortment of sauces and flavour enhancers like ginger, green chillies and garlic.

  

Recipe Description for Veg Manchurian, Chinese Dry Manchurian

Preparation Time: 
Cooking Time: 
Makes 3 servings
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Ingredients


For The Manchurian Balls
2 cups finely chopped cabbage
1/4 cup finely chopped spring onions whites and greens
1 cup grated carrot
1/4 cup cornflour
1/4 cup plain flour (maida)
2 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
salt to taste
freshly ground black pepper (kalimirch) to taste
oil for deep-frying

For The Dry Sauce
2 tsp cornflour
2 tbsp oil
2 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1 1/2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped spring onions whites and greens
1 1/2 tsp soy sauce
1 tsp vinegar
1 1/2 tbsp tomato ketchup
1 tsp red chilli sauce
salt to taste
freshly ground black pepper (kalimirch) to taste
1 tbsp finely chopped spring onion greens

Method

For the manchurian balls

  1. Combine all the ingredients along with 2 tbsp of water in a deep bowl and mix very well.
  2. Divide the mixture into 14 equal portions and shape each portion into a ball (if you find it difficult to form balls, sprinkle a little water).
  3. Heat the oil in a deep non-stick pan and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.

For the dry sauce

  1. Combine the cornflour and ¼ cup of water in a bowl, mix well and keep aside.
  2. Heat the oil in a broad non-stick pan, add the green chillies, ginger, garlic and spring onion whites and greens and sauté on a high flame for a few seconds.
  3. 3. Add the soy sauce, vinegar, tomato ketchup, red chilli sauce, cornflour-water mixture, salt and pepper, mix well and cook on a high flame for 1 minute.

How to proceed

  1. Add the manchurian balls to the dry sauce, toss gently and cook on a high flame for 1 minute.
  2. Switch off the flame, add the spring onion greens.
  3. Serve immediately.

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