Veg Manchurian Dry

If you are a fan of Chinese food like me and like to enjoy the perfect combination of flavors and textures in every bite, then you are in for a treat! Today we will learn to prepare the mouth-watering recipe, i.e., the “Veg Manchurian Dry” recipe. If you are an expert cook or just beginning your cooking journey, this recipe will not only excite your taste buds but also bring out your inner chef.

Veg Manchurian Dry is the most favored Indo-Chinese dish and is loved by people of all ages. This is the most ordered dish in restaurants, and if you go to parties, it’s eaten a lot everywhere. I personally love this dish. It is an appetizing mixture of crispy vegetable balls and a savory, tangy sauce that bursts with umami goodness. So why waste time? Let’s explore how to create a perfect Manchurian ball and its sauce in a very simple process at home.

Ingredients

For Veg Manchurian Balls:

• Cabbage- 1 cup (chopped)
• Carrot – ½ cup(chopped)
• French beans- ½ cup (chopped)
• Spring onion greens -¼ cup (chopped)
• Fresh coriander -2 tbsp (chopped)
• Ginger- 1 inch (chopped)
• Garlic -2 tbsp (chopped)
• Green chili paste- 2 Nos
• Light soy sauce -1 tsp
• Red chili sauce 1 tbsp
• Butter- 1 tbsp
• Salt – as per taste
• White pepper powder- a pinch
• Sugar -a pinch
• Corn flour- 6 tbsp
• Refined flour -3 tbsp
• Oil (for deep frying)

Tossing in sauce Ingredients:

• Oil -2 tbsp
• Onions- 2 tbsp (cubed)
• Garlic- 4 tbsp (minced)
• Ginger -1 inch
• Coriander stems- 1 tsp
• Green chilies- 1-2 nos. (sliced)
• Capsicum -2 tbsp (cubed)
• Stock / hot water -(100-150) ml
• Green chili paste – (2-3) tsp
• Dark soy sauce -1 tbsp
• Vinegar -1 tsp
• White pepper powder -a pinch
• Salt -to taste
• Sugar- a pinch
• Corn flour -1 tbsp
• Water- 2 tbsp
• Fresh coriander leaves in small handfuls
• Spring onion bulbs -2 tbsp
• Spring onion greens -2 tbsp

For Garnish

• Spring onions

How to make Veg Manchurian Dry

Step -1 :Preparing the Veg Manchurian Balls

• In a mixing bowl, combine the finely chopped mixed vegetables(carrot, cabbage, French beans, spring onions, and coriander leaves), along with all the seasoning and sauces(ginger, garlic, chili paste, light soy sauce, red chili sauce, butter, salt, sugar and pepper), and mix everything very well.
• With your clean hands, mix it gently, or else the vegetables will start releasing their moisture.
• Further add the corn flour and refined flour in batches & keep mixing everything well with your hands.
• Now, check the consistency of Manchurian mixture by scooping a small portion of the mixture in your hand, and forming a ball out of it, if the mixture comes together well, then you have achieved the right consistency.
• Set a pan in oil for frying on a high flame.
• For giving shape to the Manchurian mixture in ball size, we need to dip our fingers in water and then scoop a small amount of mixture into our fingers and roughly shape the Manchurian ball.
• Drop the balls into hot oil, on high heat, and do not stir them initially. As the ball will break apart and not fry properly so let the Manchurian balls form a layer.
• Then lower the flame to medium-low and cook the Manchurian balls, so it gets cooked from the inside. Fry them until the color changes to light golden brown.
• Make sure to stir it from time to time while frying. Here we are double-frying the Manchurian ball. The first stage of the frying process may take around 3-4 minutes.
• As the color changes to a light golden brown, remove it and keep it in a strainer and rest for 5-7 minutes.
• By the time the balls get cooled down completely increase the flame to high so they become hot.
• once the oil is hot, fry the half-cooked manchurian balls on high heat for a few seconds or until it turns super crispy and the color changes to a golden brown.
• Manchurian balls are ready, keep them aside for further use in the sauce.

Step -2: Sauce preparation

• Take a pan and put it on high flame, add oil, and let it heat nicely. Sauté the minced garlic, ginger, and sliced green chilies until fragrant.
• After that add cubed onions, cubed capsicum, and coriander stems, stir them until they are slightly tender yet crunchy, and cook on high heat for about 1-2 minutes.
• Then add stock/hot water, green chili paste, dark soy sauce, vinegar, white pepper powder, salt & sugar, stir well & bring to a boil.
• In a separate bowl, prepare a smooth lump-free slurry of corn starch and water, mix it well then add to the sauce
• Bring it to a boil, mix, and cook until the sauce gets thickens.

Step -3: Finally combine all together

• Further the sauce gets thickened, add the crispy fried Veg Manchurian balls along with that add, fresh coriander, spring onion bulbs, and spring onion greens, and stir well to coat the Manchurian ball with the sauce.
• Veg Manchurian dry is ready, garnish with some spring onion greens and serve hot.

Tips

• Make sure the vegetable balls are well-cooked and crispy before adding them to the sauce.
• Adjust the quantity level of cornflour and refined flour (maida)into a ratio of 2:1.

Serving Suggestions

Serve the Veg Manchurian Dry as an appetizer or a side dish with fried rice or noodles.

Healthy Alternatives

• You can pan-fry the vegetable balls instead of deep-frying them.
• Even you can use whole wheat flour instead of all-purpose flour for the vegetable balls.
• Additionally, you can incorporate more colorful and nutrient-rich vegetables into the recipe.