The Best Spicy Veg Manchurian Dry Recipe (No Wet Balls Here!):
Go on a food journey and enjoy the magical tastes of our Spicy Veg Manchurian Dry!** This Indian-Chinese dish gives a wonderful mix of sweet, spicy and sour flavors, making it great for appetizers, snacks or a light main meal. If you want something tasty or full of crunch, this recipe will make everyone happy. Come with us as we find out how to make this food wonder in your own kitchen! “
Instruction:
How to prepare Spicy Veg Manchurian Dry Recipe:
Course: Flavour Chronicles4-6
servings20
minutes30
minutes250
kcalIngredients
For the Manchurian Balls:
1 cup finely chopped cabbage
1/2 cup grated carrot
4 tablespoons green bell pepper, cut very small.
Chopped spring onions in a small amount.
3 tablespoons cornflour
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1/2 teaspoon ginger-garlic paste
Salt to taste
Oil for frying
For the Spicy Sauce:
2 tablespoons oil
1 tablespoon finely chopped ginger
2 tablespoons finely chopped garlic
1 small green chili, chopped into tiny pieces (change the spiciness as needed)
1/2 cup cut spring onions (white and green parts)
3 tablespoons soy sauce
2 tablespoons tomato ketchup
1 tablespoon red chili sauce
1 tablespoon vinegar
1 tablespoon aromatic powder
1/2 cup water
Use 1 tablespoon cornflour and mix it with 2 tablespoons of water to make a slurry.
Salt to taste
Directions
- 1. Craft the Manchurian Balls:
Combine all the ball ingredients in a bowl and mix well. Make sure it’s mixed well. Make sure the mix is wet but not too sticky. Add more water or flour if the mix is too thick or too thin.
Shape the mixture into small balls. - 2. Fry to Perfection:
Heat oil in a pan or wok for deep cooking.
Slowly put the balls in the hot oil and cook until they turn golden brown and crunchy. Drain on paper towels. - 3. Whip Up the Spicy Sauce:
Heat oil in a pan. Add ginger, garlic and green chili, cook until they smell good.
Add cut spring onions and cook for one more minute.
Add soy sauce, ketchup, chili sauce, vinegar and aromatic powder(if using). Simmer for a minute.
Slowly put in the cornflour mix while stirring to avoid lumps.
Adjust sauce consistency by adding more water if needed. Cook until slightly thickened. Season with salt. - 4. Bring it All Together:
Carefully mix the fried balls in a bowl with the sauce until all are covered evenly. - 5. Garnish and Serve:
Plate the Manchurian and garnish with chopped spring onions and additional green chilies.
Enjoy it warm by eating it with cooked rice, noodles or all by itself!
Tips:
- To make the balls extra crispy, coat them twice in the cornflour mix before frying.
- Adjust the spice level of the sauce to your preference.
- Enhance texture and flavor by adding vegetables like chopped mushrooms, broccoli florets, or baby corn.
- Combine with dipping sauces like mint sauce or sweet and sour sauce to add more taste.