veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg manchurian


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Veg Manchurian, Chinese Dry Manchurian

veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg manchurian | with 36 amazing images.

veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg manchurian is one of the most famous starters ordered at restaurants. Learn how to make dry veg Manchurian.

To make veg manchurian dry, first make the Manchurian balls. For that 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. Then make dry sauce. 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. 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.

Chinese dry 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.

This veg manchurian Indo Chinese starter is a mixture of crunchy veggies shaped into balls and deep-fried, and then tossed with an assortment of sauces and flavour enhancers like ginger, green chillies and garlic.

Spring onions are a must to make dry veg manchurian, because it gives an authentic taste and aroma. Although the manchurian does not taste bad after cooling, we would advise serving it immediately while the flavours are vibrant and the textures are crisp and fresh.

You can also try other Chinese recipes like steamed wontons and spring rolls.

Tips for veg manchurian dry. 1. One speciality about this starter is the use of finely chopped veggies. Ensure you follow it for the best texture. 2. While shaping Manchurian balls, take small spoonfuls of the mixture in your hands and shape them into small balls. If the mixture is too sticky then you might have to apply a little oil on your hands before shaping them into balls. It is very important that the Manchurian balls hold their shape well. 3. Before frying all the Manchurian balls, try deep frying one ball in hot oil. If it doesn’t split, go ahead and fry the other Manchurian balls. If it disintegrates, sprinkle a little plain flour, mix again, shape into balls and then deep fry. 4. You can chop the veggies and keep ready. But the starter is best assembled and cooked just before serving.

Enjoy veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg manchurian | with step by step photos.

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Veg Manchurian, Chinese Dry Manchurian recipe - How to make Veg Manchurian, Chinese Dry Manchurian

Preparation Time:    Cooking Time:    Total Time:     3Makes 3 servings
Show me for servings

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

    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

    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

    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.

Veg Manchurian Video by Tarla Dalal

Veg Manchurian, Chinese Dry Manchurian recipe with step by step photos

If you like veg manchurian dry

  1. If you like veg manchurian dry, then also try other Chinese recipes like

Tips for veg manchurian dry

  1. One speciality about this starter is the use of finely chopped veggies. Ensure you follow it for best texture.
  2. While shaping Manchurian balls, take small spoonfuls of the mixture in your hands and shape them into small balls. If the mixture is too sticky then you might have to apply a little oil on your hands before shaping them into balls. It is very important that the Manchurian balls hold their shape well.
  3. Before frying all the Manchurian balls, try deep frying one ball in hot oil. If it doesn’t split, go ahead and fry the other Manchurian balls. If it disintegrates, sprinkle a little plain flour, mix again, shape into balls and then deep fry.
  4. You can chop the veggies and keep ready. But the starter is best assembled and cooked just before serving. 

For the manchurian balls

  1. For the manchurian balls of veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg Manchurian, add 2 cups finely chopped cabbage in a deep bowl. 
  2. Add 1/4 cup finely chopped spring onions whites and chopped spring onion greens.
  3. Add 1 cup grated carrot.
  4. Add 1/4 cup cornflour. This is to bind the vegetables. 
  5. Add 1/4 cup plain flour (maida). This helps in making the balls crisp. 
  6. Add 2 tsp finely chopped green chillies
  7. Add 1 tsp finely chopped ginger (adrak).
  8. Add 2 tsp finely chopped garlic (lehsun).
  9. Add salt to taste.
  10. Add freshly ground black pepper (kalimirch) to taste.
  11. Add 2 tbsp of water. 
  12. Mix very well using your fingers. Here mixing with spoon will not give a smooth mixture which binds well. 
  13. 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).
  14. Heat the oil in a deep non-stick pan and add 3 to 4 balls at a time.
  15. Deep fry on a medium flame till they turn golden brown in colour from all the sides. 
  16. Drain on an absorbent paper and keep manchurian balls for of veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg Manchurian aside. 

For the cornflour mixture

  1. For the cornflour mixture, add 2 tsp cornflour in a bowl. 
  2. Add ¼ cup of water. 
  3. Mix well using a spoon and keep the cornflour mixture aside. 
     

For the dry sauce

  1. For the dry sauce of veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg Manchurian, heat 2 tbsp oill in a broad non-stick pan.
  2. Add 2 tsp finely chopped green chillies. We suggest you use chopped chillies and not green chilli paste for best flavour of veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg Manchurian.
  3. Add 1 tsp finely chopped ginger (adrak).
  4. Add 1 1/2 tsp finely chopped garlic (lehsun).
  5. Add 1/2 cup finely chopped spring onions whites and chopped spring onion greens.
  6. Sauté on a high flame for a few seconds. Do not sauté extra, else the spring onions might lose their crunch. 
  7. Add 1 1/2 tsp soy sauce.
  8. Add 1 tsp vinegar. This adds slight tang to the sauce.
  9. Add 1 1/2 tbsp tomato ketchup.
  10. Add 1 tsp red chilli sauce.
  11. Add cornflour-water mixture. This will help to thicken the sauce. 
  12. Add salt to taste.
  13. Add freshly ground black pepper (kalimirch) to taste.
  14. Mix well and cook on a high flame for 1 minute. The dry sauce for veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg Manchurian is ready. 
     

How to make veg manchurian dry

  1. To make veg manchurian dry, add the manchurian balls to the dry sauce, toss gently and cook on a high flame for 1 minute.
  2. Switch off the flame and add the spring onion greens. Mix gently. 
  3. Serve veg manchurian dry recipe | Chinese dry Manchurian | veg manchurian Indo Chinese starter | how to make dry veg Manchurian immediately.

Nutrient values (Abbrv) per serving
Energy343 cal
Protein5.4 g
Carbohydrates30.9 g
Fiber5.1 g
Fat22.6 g
Cholesterol0 mg
Sodium314.7 mg

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Reviews

Veg Manchurian, Chinese Dry Manchurian
5
 on 02 May 21 12:39 PM


| Hide Replies
Tarla Dalal    Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Reply
03 May 21 02:48 PM
Veg Manchurian, Chinese Dry Manchurian
5
 on 01 Jun 18 02:00 PM


which brand''s sauces are preffered to be the best?
| Hide Replies
Tarla Dalal    Hi Mayank, Homemade sauces are the best. You can check the recipe of schezuan sauce, red garlic sauce, hot garlic sauce etc. on our website.
Reply
01 Jun 18 03:39 PM
Veg Manchurian, Chinese Dry Manchurian
5
 on 02 May 18 06:21 PM


I have tried this recipe it is soooooooooooooooo yummy , I love it
| Hide Replies
Tarla Dalal    Hi Mahvish, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you liked them.. Happy Cooking !!
Reply
03 May 18 08:50 AM
Veg Manchurian, Chinese Dry Manchurian
5
 on 24 Jan 18 11:15 PM


Very well explained recipe....will surely try
| Hide Replies
Tarla Dalal    Hi, Do try it and let us know how you enjoyed it..happy cooking !!
Reply
25 Jan 18 08:33 AM
Veg Manchurian, Chinese Dry Manchurian
5
 on 07 Sep 17 03:21 PM


Every time I go to a Chinese restaurant and see this on the menu I make sure to order it but now after trying this recipe at home, I will always make it at home and forget wasting my money out