Veg Manchurian Dry
Veg manchurian dry recipe – This is the Indo Chinese starter dish where fried vegetable balls are coated with thick, flavorful sauce. Since this is the dry version there is no gravy.
I have already shared the veg manchurian gravy version that we love with steamed rice or veg fried rice. But this time I am sharing the dry veg manchurian recipe. We love to have it as a snack occasionally.
Making manchurian balls is little time consuming. But if you have used food processor or chopper for chopping task. This can be done in less time.
After that making thick, spicy, slightly tangy and sweet sauce will take just 5-7 minutes only. At the end, mix the balls with this sauce and it is ready.
Step By Step Photo Instructions:
1) To make balls, chop all the vegetables finely using knife or use food processor or chopper. Take vegetables (carrot, cabbage, green onion, capsicum) into food processor jar.
2) Pulse it few times or till they are finely chopped or minced.
3) Remove it to a bowl. Add salt and peper.
4) Also add all purpose flour and corn flour.
5) Mix well and try to pinch together using your hand. It should come together and you will be able to form a ball. If it is crumbly and dry then you can sprinkle little water and try binding together. Or if it is too sticky then add more flour.
6) Start shaping all the balls, you will get around 10 balls.
7) Now heat the oil in a pan on medium heat for deep frying. Once hot add balls into the oil.
8) Keep moving and turning for even browning.
9) Once they are fried and golden browned from all the sides, remove them using slotted spatula.
10) And put them into paper towel lined plate. Fry the second batch similarly.
11) Now to prepare the corn flour mixture, take corn flour in a small bowl.
12) Add 2 tablespoons of water and make lump free mixture. Keep it aside.
13) Now heat the sesame oil in a pan on medium heat. Once hot add finely chopped ginger, garlic and green chilies.
14) Saute them for 1 minute, do not brown the garlic.
15) Now add chopped onions.
16) Mix and continue cooking.
17) Cook till they are soft and translucent or light pink. Again do not brown the onions, just soften them.
18) Now add ketchup.
19) Add soy sauce
20) Add chilli sauce and vinegar.
21) Mix well.
22) Now add corn flour mixture.
23) Mix and let it simmer for 2 minutes or till you get nice thick of sauce. Make sure it is not watery. Now add salt and pepper to taste. You can add red chilli flakes too. Mix well.
24) Now add fried manchurian balls.
25) Toss them and coat all the balls with that sauce.
26) Lastly sprinkle spring onions greens and serve immediately.
Serving suggestion: While serving the indian chinese meal, serve this veg manchurian dry as a starter dish. Many prefers to have it as a side dish with hakka noodles or Schezwan noodles.
Check out other Indo chinese recipes
Chilli Paneer dry // Veg manchow soup // Veg american chopsuey
Did you try this veg manchurian dry recipe? I’d love to hear about it! Leave a review in the comment section below.
Veg Manchurian Dry
US measuring cups are used (1 cup = 240 ml)
Ingredients
For Manchurian Balls:
- 1 cup Cabbage, chopped
- 1 medium or ½ cup Carrots, chopped
- ¼ cup Spring onion (green onion or scallion), chopped
- ¼ cup Capsicum (Green bell pepper), chopped
- Salt, to taste
- ½ teaspoon Black pepper powder
- 2 tablespoons All purpose flour (Maida)
- 2 tablespoons Corn flour (corn starch)
- Oil, for deep frying
For Thick Sauce:
- ¼ teaspoon Corn flour (corn starch)
- 2 tablespoons Water
- 2 tablespoons Sesame Oil
- 2 teaspoons Ginger, finely chopped
- 2 teaspoons Garlic, finely chopped
- 1-2 Green chilies, finely chopped
- ½ cup Red onion, finely chopped
- 1 tablespoon Tomato Ketchup, or tomato sauce
- 1 tablespoon Soy sauce
- 1 ½ teaspoons Chilli sauce
- 1 teaspoon White distilled vinegar
- Salt, to taste
- Black pepper powder, to taste
- 1 tablespoon Spring onion (green onion or scallion), Green stalk, chopped
Instructions
- chop all the vegetables finely or mince them using knife or use food processor or chopper.
- Remove it to a bowl. Add salt and peper.
- Also add all purpose flour and corn flour. Mix well and try to pinch together using your hand. It should come together and you will be able to form a ball. If it is crumbly and dry then you can sprinkle little water and try binding together. Or if it is too sticky then add more flour.
- Start shaping all the balls, you will get around 10 balls.
- Now heat the oil in a pan on medium heat for deep frying.
- Once hot add balls into the oil. Keep moving and turning for even browning.
- Once they are fried and golden browned from all the sides, remove to a paper towel lined plate. Fry the second batch similarly.
- Take corn flour in a small bowl. Add 2 tablespoons of water and make lump free mixture. Keep it aside.
- Now heat the sesame oil in a pan on medium heat.
- Once hot add finely chopped ginger, garlic and green chilies. Saute them for 1 minute, do not brown the garlic.
- Now add chopped onions. Cook till they are soft and translucent or light pink. Again do not brown the onions, just soften them.
- Now add ketchup, soy sauce, chilli sauce and vinegar.
- Now add corn flour mixture. Mix and let it simmer for 2 minutes or till you get nice thick of sauce. Make sure it is not watery.
- Now add salt and pepper to taste. You can add red chilli flakes too. Mix well.
- Now add fried manchurian balls. Toss them and coat all the balls with that sauce.
- Lastly sprinkle spring onions greens and serve immediately.
Can we use Arrowroot powder instead of corn flour
Yes you can
Whats the portion size from this recipes
As mentioned in the recipe card, it served 2 people.
The recipe makes 10 manchurian balls, so 5 balls per person.