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
- Combine all the ingredients along with 2 tbsp of water in a deep bowl and mix very well.
- 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).
- 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.
- Combine the cornflour and ¼ cup of water in a bowl, mix well and keep aside.
- 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. 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.
- Add the manchurian balls to the dry sauce, toss gently and cook on a high flame for 1 minute.
- Switch off the flame, add the spring onion greens.
- Serve immediately.
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