Veg Manchuriya
Veg Manchuriya

Vegetable Manchuriya recipe is an Indo-Chinese recipe and this dish has to be present on the table in any gathering or get-together. This finger-licking recipe can likewise be served on a plate as an appetizer. This scrumptious sauce is made utilizing cabbage, carrots, capsicum, and cornstarch and can be presented with fried rice or noodles. Vegetable Manchurian has half cooked vegetables and thick saucy gravy that adds a unique texture and taste to it. A veg Manchuriya recipe is a great food option for them whose taste buds demand spice all the time. This great appetizer recipe can be served on events like kitty parties, pot lucky qualities or even local gatherings. Garlic adds an exceptional smell to this Chinese formula and it will be adored by all garlic darlings. This easy vegetable Manchuriya recipe will help you to prepare Manchurian in less time.

Prep Time: 15 Mins Cooking Time: 20 Mins Servings: 3 to 4

Note: The ingredients required to make veg Manchuriya are mentioned below; therefore go through the process carefully to understand the making.

Let’s see how to cook veg Manchurian

First you need to cook Manchurian Balls:

Step 1: Take 1/2 cup grated carrot, 1/4 finely chopped french beans, 2 medium chopped capsicum, 2 chopped spring onions, 1 chopped green chili, and 1/2 cup shredded cabbage in a mixing bowl.

Step 2: Add Ajinomoto 1 pinch, 1/2 Tsp. black pepper powder, 1/3 cup all-purpose flour, 2 tbsp. corn flour, and salt to taste. Mix all the ingredients well to make the batter.

Step 3: Do not add water until needed. Vegetables will release some water which will help to bind the flour. In case, if the mixture doesn’t bind properly, add some water and mix it well to bind the balls.

Step 4: Now, take a small portion of the mixture and roll it to make vegetable balls. Keep them aside.

Step 5: Take a deep pan on medium flame, add oil to deep-fry balls and heat it. To check, add a small portion of the ball, if it comes up to surface, oil is ready.

Step 6: Place the balls gently in hot oil. Oil needs to be medium hot else balls will be cooked from outside but will remain uncooked from inside.Do not stir balls for 30 seconds to 1 minute after placing them in oil, as they may break.

Step 7: After they turned little brown, you can continue stirring and deep frying the balls till they turn golden brown.

Step 8: Remove deep fried balls with a slotted spoon and place them on kitchen paper towel or tissue to absorb excess oil from them.

Now we will see how to cook Manchurian Gravy:

Step 1: Take 1 cup of water and dissolve 2 tbsp. corn flour. Keep it aside.

Step 2: Place a pan on a medium flame, heat 1 tbsp. oil, reduce the flame and add 8-10 finely chopped garlic cloves, 1-inch minced ginger, chopped or 1 slit green chilies and 1 tbsp. finely chopped spring onion.

Step 3: Sauté it for a minute on a low flame and then add 2 tbsp. soy sauce, 1/2 tbsp. chili sauce and 1 tbsp. tomato sauce; sauté it for another 1 minute.

Step 4: Add 2 cups water, a pinch of Ajinomoto, salt to taste and 1 Tsp. pepper powder. Now, at a medium flame, bring the mixture to boil. It will take 2-3 minutes.

Step 5: Let the mixture boil for a minute and then add dissolved corn flour to the mixture. Mix it properly and simmer the flame.

Step 6: As soon as the sauce starts to thicken, turn off the flame and let it cool. After coming to normal temperature, if the sauce is too thickening, add some water and cook it for few minutes.

Step 7: Do not add deep fried balls in a very hot sauce; let it cool for 5 minutes and then add balls. Add vegetable balls 5 to 10 minutes before serving the Manchurian. Also, you can garnish it with spring onions before serving.

Veg Manchuriya is ready to be served hot with fried rice or noodles. Also, you can serve it with plain steamed rice as the flavors present in veg Manchuriya will dominate the taste.

What you need to cook veg manchurian
Ingredients:

For Manchurian Balls:

  • 1/2 cup grated carrot
  • 1/4 cup finely chopped French beans
  • 2 medium chopped capsicum
  • 2 chopped spring onions
  • 1 chopped green chili
  • 1/2 cup shredded cabbage
  • Ajinomoto 1 pinch
  • 1/2 Tsp. black pepper powder
  • 1/3 cup all-purpose flour (maida)
  • 2 Tbsp. corn flour
  • Salt to taste
  • Oil to deep fry

For Manchurian Gravy:

  • 2 Tbsp. corn flour
  • 1 Tbsp. oil
  • 8-10 finely chopped garlic cloves
  • 1-inch minced ginger
  • 1 chopped or slit green chilies
  • 1 Tbsp. finely chopped spring onion
  • 3 cups water
  • Pinch of Ajinomoto
  • Salt to taste
  • 1 Tsp. pepper powder

Tips and Variations:

  • While making the Manchurian balls, you can include bread crumbs if you find it hard to make them. You should simply refrigerate them for a couple of hours before frying them.
  • In the ball mixture, you can add garlic paste or finely chopped garlic.
  • For variation, you can add white vinegar and sugar while adding corn flour for sweet sour taste.
  • Keep gravy initially thin; it will become thick while cooking and afterward.
  • Add vegetable balls before serving. Don’t cook them with gravy else they will turn soggy.

This Indo-Chinese mouth-watering, soupy and spicy dish is prepared with vegetables yet it is very delicious. Whether you serve it as a starter or include it in a main-course menu; veg Manchuriya recipe will never fail to impress guests and will make everyone’s taste buds happy. Also, if you want some variation or don’t want Manchurian with gravy, then you can add a dry Manchurian as an appetizer in party menu.

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