Vegetable Manchurian Dry Recipe

Vegetable Manchurian Dry is an Indo Chinese dish which consists of fried vegetable balls being coated with thick flavourful spicy, sweet, and tangy, sauce.

As per the title, this recipe has no gravy and is a dry version

The prep for this recipe is the most time consuming, preparing and frying the vegetable balls. Some people prepare the veg balls the day before to save time on the day of serving

Veg Manchurian Dry

Ingredients

For vegetable balls:

• 1/2 Cup Grated Cabbage

• 1/2 Cup Grated Carrot (Gajar)

• 1/2 Cup Finally Chopped Capsicum (green bell pepper or shimla mirch)

• 1/2 Cup Finally Chopped Spring onion (scallions) or onions

• 1 tsp Ginger

• 1 tsp Garlic

• 3 Tbsp Corn flour/starch

• 2 Tbsp Maida (all purpose flour)

• 2 tsp Salt (to taste)

• 2 tsp Black pepper (kali mirch powder)

• 1 tsp Soy sauce

• 1 Tbsp Water

For manchurian sauce:

• 3 Tbsp Corn flour

• 1 Cup Water

• Oil

• 2 Tbsp Garlic

• 1 Tbsp Ginger

• 1 tsp Green chilli

• 2 Tbsp Spring onion

• 2 Tbsp Tomato ketchup

• 2 Tbsp Chilly sauce

• 1 tsp Soya sauce

• 1 tsp Vinegar

• 1 1/2 Tbsp Salt

• 1 Tbsp Black pepper

Method

Vegetable Balls:

• Take all the veggies, finely chopped, in a bowl along with ginger, garlic, corn flour, maida, salt, black pepper and soy sauce

• Mix them well, adding water as required for consistency.

• Once mixed well make round even balls out of the thick vegetable mixture.

• Deep fry the vegetable balls in a pan.

• Keep turning for even colour

• Once they are fried and golden brown remove them

• (depending on how many you're making, now fry the second batch)

Sauce:

• Take the corn flour and mix with water in a small bowl until it is a lump free mixture

• Set aside the corn flour mix

• Heat some oil in a pan and roast ginger, garlic and green chilli in it for a while

• Add spring onion, tomato ketchup, chilly sauce, soya sauce and vinegar followed by salt and black pepper.

• Mix them well and add a mixture of corn flour to the pan

• Mix thoroughly and let simmer for two minutes until it's a nice thick sauce

• Put the fried vegetable balls into the mixture.

• Properly mix/toss the balls along with the sauce so they are fully covered

• Garnish with spring onion and celery.

• Serve hot along with cooked rice.

Vegetable Manchurian Dry can be served as a side, a snack or a starter

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