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Veg Manchurian | Dry & Gravy Manchurian

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Veg Manchurian | Dry & Gravy Manchurian

Veg Manchurian Recipe | Dry Manchurian & Gravy Manchurian | Veg Manchurian Recipe in Hindichinese, chinese recipes, chowmein, dry, dumpling, indo chinese recipes, manchurian, noodles, sauce, snacks, soya sauce, veg, veg manchurian recipe

Features:
  • Suitable for vegetarian
Cuisine:
  • 40 mins
  • Serves 4
  • Medium

Directions

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Ingredients:

For Chilli Paste

  • Dry red chilli (soaked) – Handful
  • Water – a dash

For Manchurian Balls:

  • Cabbage finely chopped – 1½ cup
  • Carrots finely chopped – 1 cup
  • Beans finely chopped – ½ cup
  • Ginger chopped – 2 tsp
  • Green chilli chopped – 1tbsp
  • Spring onions chopped – ½ cup
  • Coriander chopped – handful
  • Salt – to taste
  • Pepper powder – ½ tsp
  • Soya sauce – 2tbsp
  • Baking powder – ½ tsp
  • Corn starch – 2tbsp
  • Flour all purpose – 4tbsp
  • Water – a dash
  • Oil – for deep frying

For the sauce

  • Oil – 3tbsp
  • Dry red chilli – 2 no
  • Garlic chopped – 1tbsp
  • Ginger chopped – 1tbsp
  • Onion chopped – ¼ cup
  • Capsicum chopped – ¼ cup
  • Chilli Paste – 2 tbsp
  • Vinegar – 1tbsp
  • Soya sauce (light) – 2tbsp
  • Green chilli chopped – 2tsp
  • Salt – to taste
  • Water/stock – 3cups
  • Corn starch – 1tbsp
  • Water – 3tbsp
  • Spring onion chopped – handful
  • Coriander chopped – handful

Extra shots- What to make using leftover Veg manchurian?

Manchurian roll using leftover veg manchurian

  • Leftover manchurian – 3-4dumplings
  • Chapati – 1no
  • Mayonnaise – 1tbsp
  • Ketchup – 1tbsp
  • Cabbage shredded – handful
  • Carrot shredded – handful
  • Onion sliced – handful
  • Capsicum shredded – handful
  • Salt – a pinch
  • Pepper – a pinch

 

Steps

1
Done

For Chilli Paste

To make the basic chilli paste the dry whole red chillies are to be soaked in water for at least 2hours. To make the paste add the soaked dry red chillies in a grinder along with a dash of water. Grind them into a thick paste. In case you do not have dry whole red chillies you can use any mild chilli powder and mix with water to make a thick slurry.

2
Done

For Mixture

Take a deep mixing bowl. and add in all the chopped vegetables.

3
Done

Next add in salt and pepper along with the soy sauce , cornflour, baking powder and all purpose flour. Mix well.

4
Done

Add a little sprinkle of water, if needed, to bring the mixture together. You should be able to form balls out of it.

5
Done

Heat the oil to medium hot in a kadhai and put in the balls one by one. Fry till a brown color develops. Once the whole mixture is fried, keep aside to be tossed in the sauce later.

6
Done

For Manchurian in Sauce

Begin by heating oil in a pan over medium heat. Add in the chopped ginger, garlic and dry red chillies. Stir and cook for 1 minute.

7
Done

Before the onion begins to turn brown, add in chopped capsicum and green chillies.

8
Done

Toss in the pan and cook for about 45 seconds and add in the red chilli paste, soya sauce, vinegar and water (or veg stock). Adjust seasoning and bring it to a rolling boil.

9
Done

Make a slurry out of corn flour and water and add it to the boiling sauce. Thicken to the point it’s thick but still pouring. Be careful to not make the sauce too thick.

10
Done

Heat the sauce to a boil again and add in the manchurian, boil for 30 seconds and finish with chopped coriander and spring onions.

11
Done

Serve Hot.

12
Done

For Dry Manchurian

Begin by heating oil in a pan over medium heat. Add in the chopped ginger, garlic and dry red chillies. Stir and cook for 1 minute.

13
Done

Before the onion begins to turn brown, add in chopped capsicum and green chillies.

14
Done

Toss in the pan and cook for about 45 seconds and add in the red chilli paste, soya sauce, vinegar and water (or veg stock). Adjust seasoning and bring it to a rolling boil.

15
Done

Make a slurry out of corn flour and water and add it to the boiling sauce. Thicken to the point it’s thick but still pouring. Be careful to not make the sauce too thick.

16
Done

Remove most of the sauce and keep aside, while keeping only enough to coat the manchurian balls in the oan .Heat the sauce to a boil again and add in the manchurian, toss for 30 seconds and finish with chopped coriander and spring onions.

17
Done

Serve Hot.

18
Done

Kunals tips & tricks

To make sure the manchurian balls are not too hard add little baking powder.
Add manchurian balls in the sauce just before you are ready to serve it. If you add them in advance then the balls will disintegrate.
Once fried you can pack them and put them in deep freezer and use within 1month
Shelf life - once prepared use with in 2 days.
Storage - once you fry the manchurian, cool it down and deep freeze it and use it with 6weeks.

19
Done

Extra Shots- Manchurian roll using leftover veg manchurian

Place a flat bread or chapati or a parantha on to a board. Smear the roti with mayonnaise and ketchup, add cabbage, carrots, onions and capsicum. Season it with salt & pepper, place the leftover veg manchurian on top and roll the flat bread. Cut & divide into 2 and serve.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.

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