Veg Manchurian recipe | With super tasty Manchurian sauce | Learn how to make Manchurian with step-by-step photos and video. Veg Manchurian is an Indo-Chinese dish and it is a very popular recipe of Indo-Chinese cuisine. in northeast china, it is also known as Manchus or Manchurians. The first Manchurian dish was made with chicken in an Indo-Chinese restaurant (1975). Now it is the most popular dish in every restaurant or even in street stalls.
Veg Manchurian is very popular in Indian restaurants, parties, etc. Manchurian is crisp-fried balls dunked in sweet, spicy, sour gravy. And the vegetable balls are made with some finely chopped or grated vegetables. For this, we use grated cabbage, carrots, chopped capsicum, onions, chilies, etc. you can make this Manchurian dry or semi-dry or with gravy. Mostly in restaurants, Manchurian balls are served dry or semi-dry and the gravy is served with noodles. but if you want to eat Manchurian with fried rice or naan, roti then serves it with this delicious gravy.
In this post, I share an easy restaurant-style way to make delicious Manchurian balls and gravy. With this same recipe, you can make dry, semi-dry, or gravy versions of Manchurian.
SOME OTHER RECIPES FROM THIS BLOG…
- Vegetarian Chow mein Recipe | Veg Chow mein Noddles
- Chili Garlic Maggi | Maggi Noodles Recipe
- Chinese Style Vermicelli | Semiya Upma
- Pani Puri Recipe | Golgappa Recipe
- Chilli Paneer | Dry or Garvy Chilli Paneer
- Paneer Tikka Recipe | Tandoori Paneer Tikka
- Capsicum Curry Recipe |Capsicum Masala Curry
- 3 Ways Wrap Recipe | Veg wrap | Maggi Wrap
INGREDIENTS
For Manchurian balls
- 1 cabbage
- 1 bowl carrot
- ½ bowl capsicum
- 4 to 5 tbsp chopped onions
- 3 to 4 green chilies
- 2 tbsp salt(as required)
- 2 to 3 tbsp red chili powder
- 2 to 3 tbsp crushed ginger, garlic
- 2 tbsp vinegar
- 2 tbsp soy sauce
- 13 to 15 tbsp flour(as requied)
- Oil for frying
For gravy
- 2 tbsp oil
- 1 tbsp chopped garlic
- 2 to 3 tbsp chopped onions
- 2 to 3 tbsp chopped cabbage
- 3 to 4 tbsp chopped carrots
- 3 to 4 tbsp chopped capsicum
- ½ tbsp salt
- 1 tbsp red chili powder
- 2 tbsp vinegar
- 2 tbsp soy sauce
- 4 to 5 tbsp red chili sauce
- 5 to 6 tbsp tomato sauce
- 3 tbsp corn starch and some water
- 300 to 400 ml water
How to make manchurian balls?
First, take some fresh vegetables. Here, do not use refrigerated veggies because it releases a lot of moisture. And we do not want moisture for this recipe. That’s why use freshly grated veggies. Take any grater. Grate the cabbage.
Grate the carrots finely. Then add chopped capsicum. Add crushed ginger-garlic. Add green chilies.
Add chopped onions. Add salt and red chili powder. Add vinegar and soy sauce.
Now gradually add flour. And mix well. Do not add excess flour. First, add 5to 6 tbsp flour, mix them well then add more. So the consistency of the Manchurian ball has to be soft but it has to be well combined. If you do not make the ball dough well. Then While frying, it may break. And we do not want watery batter. If it looks watery, add more flour to adjust them. You can also use some bread crumbs to absorb the moisture of the veggies.
Now wash your hands. Apply some water and take some batter, make a small ball like this.
Heat the oil for frying. Then add the balls and fry them on medium flame until it turns golden in color and cook completely from inside.
It takes 3 to 4 minutes. Fry all of them like this. Remove it from the oil. Manchurian balls are ready.
How to make manchurian gravy?
First, take a bowl. Add corn starch. Add water. Mix well. Set it aside.
Take the same kadhai or pan. Add 2 to 3 tbsp oil. Add garlic and onions. Cook them on high flame for 2 to 3 minutes. Add salt.
Then add chopped carrots, capsicum. Sauté it for 1 to 2 minutes on high flame. Add chopped cabbage.
Add red chili powder. mix well. Then add vinegar. Add soy sauce. Add red chili and tomato sauce. Mix well.
Cook it for 2 to 3 minutes on high flame. Then add water.
When water starts boiling turn the flame on low. Now add corn starch mix. Mix well. Then turn the flame on high. Cook it for 3 to 4 minutes on high flame. It is ready to serve.
If you are serving this right now. Then add Manchurian balls to it. Cook it for 2 to 3 minutes and serve.
So the fact is that always add Manchurian balls when you are serving the dish. Do not add Manchurian balls before serving because it soaks the gravy completely. Or if you want to eat this semi-dry, add 30 to 50 ml water or if you want to eat dry, add 10 ml water in the gravy. Serve it with noodles or fried rice.
