Veg Manchurian. Recipes Chinese Veg Manchurian. Story Progress Back to home. Overview Cook Time Ingredients Method. Total Cook Time 45 mins. Prep Time 10 mins. Cook Time 35 mins. Recipe Servings 2. Add to collections Vegetable Manchurian. Vegetable Manchurian. Your Rating 1 2 3 4 5. Your Rating has been successfully submitted. Write a review Optional. Submit Submit. Characters Remaining: Add a Recipe. Wondering what to cook today?
Sign up to get daily ideas on meals. Subscribe to get daily ideas on meals. Daily Newsletter. Editor's pick on the best recipes, articles and videos. Vegetable manchurian makes for a great dish for parties, family dinners or weekend dinners. In this post I share a easy recipe to make perfectly delicious veg manchurian where the balls turn out to be crisp and light, with a super flavorful and finger-licking good manchurian sauce.
With this recipe you can make dry, semi-dry or gravy versions. If making the gravy version, I suggest using bread crumbs to keep the balls crisp for longer. More details in the step by step instructions below. If you are making this for a party, then add the balls to the manchurian gravy just before serving. This way they remain crisp for longer. I have adapted this veg manchurian recipe from this chicken manchurian recipe on the blog.
It is good not to use vegetables from refrigerator as they let out lot of moisture and the veg balls will not turn crispy. I usually keep the veggies out of refrigerator the previous day. Cut cabbage to large cubes and add them to luke warm water. Allow to rest for 3 to 4 mins. Drain completely and allow to air dry until used. Chop finely. I prefer to air dry on a cotton cloth after chopping. If you do not intend to use bread crumbs in the recipe, this step is very crucial.
The balls that are made without using bread crumbs have to straight away go for frying else they will let out moisture and the balls will not turn crispy or may even break.
Add chopped cabbage, carrot, beans,capsicum and spring onions to a mixing bowl. Do not add more salt as it will let out more moisture from the veggies. Make the balls without squeezing the mixture a lot. These balls will be soft and you may also need to grease your palms if the mixture is sticky.
But if the balls do not hold shape, then it is not good to go ahead and fry as they may break in the oil. Some variety of veggies especially tender ones, frozen or from cold storage let out lot of moisture and will break the balls while frying. If you intend to make this for a party, then do use them. This will help the balls to remain crisp for at least 2 hours. You can make these ahead and dunk in the sauce just before serving. Veg manchurian balls made without bread crumbs are good to serve immediately after making as they do not remain crisp for longer.
These balls will be firmer and less sticky. For this recipe you will get about 12 to 14 balls depending on the size. Heat oil in a kadai.
Gently slide a small portion of dough to the oil to check if it is hot enough. The dough has to rise steadily without browning. This is the right temperature. Fry veg balls immediately on a medium flame.
Leave them untouched until they firm up in the oil, if you have not used bread crumbs. Later stir often to fry them evenly. Drain them to a kitchen tissue when they turn golden and crisp. These balls take long time to fry, so it is good to discard the oil used for frying. I prefer my Indo chinese dishes to be brighter in color rather than brownish so I use red chili powder or paste. This is optional. Set this aside. Manchurian dry: Dissolve 1 teaspoon cornstarch with 2 tablespoon of water.
Saute for 1 to 2 mins on the highest flame possible without burning. This imparts a unique aroma to the sauce. Adjust to suit your taste. This step is optional. Stir the red chili paste and pour it. Use a milder variety chili powder like kashmiri. Pour 1 cup water for gravy version and half cup water for dry version and stir well. I am making a gravy here.
The manchurian sauce has to be slightly sour, sweet and very very mildly hot. Keep stirring and cook on a medium flame until the sauce thickens.
Sauce will thicken upon cooling. So the right consistency is when it is slightly thick. Taste test and add more soya sauce or chilli sauce or tomato ketchup to suit your taste.
Do not add the balls to very hot sauce. Allow it to cool down a bit for about 5 to 7 mins. Add the balls to the manchurian sauce just before you serve. If the sauce turns very thick, you can add little hot water and stir.
Veg manchurian can be served as a appetizer or as a side with Fried rice Veg noodles Hakka noodles. Related Recipes. For best results follow the step-by-step photos above the recipe card.
Alternative quantities provided in the recipe card are for 1x only, original recipe. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Check your inbox or spam folder to confirm your subscription. My aim is to help you cook great Indian food with my time-tested recipes.
Read more.. Hi swasthi i red your receipe and all comments. Hi Urmila You mean fry the balls or just the cabbage. You can always refry the balls. But if you mean only the cabbage I am not sure if that works. Hope this helps.
I just loved the recipe. I tried it and I was able to do it quite perfectly. I am going to make it quite often now. Very tasty!! Thank you for sharing the recipe. It was very tastyyy. Rating it 5-star coz the recipe came out to be really delicious.
Thank you for sharing it with us. Hi Swasthi You have said to skip the flour if making the manchurian balls in paniyaram pan. But will the balls form? Thanks for the tips in this receipe. Hi Pooja Yes skip the flour and use bread crumbs. I felt the balls had the raw taste of flour when cooked in paniyaram pan.
Yes the balls will form. Squeeze the veggies well and add as much bread crumbs as needed until the mixture binds. Loved it thoroughly from the flavours to the textures! I tried this recipe today. My family relished it. Thank you swasthi for perfect recipe. Hi Swasthi My querry is, for making manchurian balls do we have to add a little amount of water and instead of bread crumbs can i simply add a slice of bread by crushing through hands into it.
One more, how can i replace the corn flour to ararowt in quantity. Looking forward for your reply.?? Hi Payal, 1. No water is used for the balls. The purpose of using bread crumbs is to absorb the excess moisture from the veggies.
Using fresh bread serves no purpose here. Instead you can skip the bread completely.
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