Veg Manchurian – Indian Chinese Recipe
I am sure most of us like Manchurian recipe and would always order this starter recipe when we head to the restaurants. But, surprisingly in last few years I didn't get chance to taste or try this amazing veg Manchurian recipe. Don't even know what better things I had than to cook and eat 😀 .
This Dry Veg Manchurian recipe tastes brilliant. It is super soft and really melts in mouth. If you follow perfect measurement of ingredients and guidelines, you won't go wrong with this recipe.
I have a funny story to remember about this Manchurian recipe. During college days, a few of my friends planned to go to a restaurant for dinner and my friends ordered Manchurian to start with and that was the first time I came across Manchurian recipe. Though I hated Manchurian so much at that point of time, a friend of mine insisted me to try a bite of Manchurian but I wasn't ready to eat at all. Funniest part was she said to me if you aren't going to eat this Manchurian now you would fail in the final exams and that's how Manchurian was added to my list of recipes, forcefully 😀. But now I love this recipe so much that I can have this all the time.
Back to pavilion, let's head back to our main focus about how to prepare Veg Manchurian recipe at home and I promise you that it's the recipe you will love. I love vegetables a lot, so I have used lots of them for preparing the gravy. You can use these in lesser quantity if needed.
I hope you would love to try this delicious and tempting Dry Veg Manchurian Recipe, and when you cook this recipe, do tag foodquench on Instagram and Twitter.
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- 250 grams Cabbage (shredded)
- 100 grams Carrot (finely chopped)
- 125 grams Beans (finely chopped)
- 4 tablespoons Corn Starch
- 6 tablespoons Plain Flour
- 1/2 teaspoon Salt
- 1/2 tablespoon Ginger (finely chopped)
- 1/2 tablespoon Green Chilli (finely chopped)
- 1/2 teaspoon Baking Soda
- Oil (for deep frying)
- 50 grams Red Bell Pepper (medium length thin sliced)
- 50 grams Yellow Bell Pepper (medium length thin sliced)
- 50 grams Capsicum (medium length thin sliced)
- 100 grams Spring Onion (finely chopped - white and green part)
- 1 Onion (small sized)
- 1/2 tablespoon Ginger (finely chopped)
- 1 tablespoon Garlic (finely chopped)
- 1 tablespoon Green Chilli (finely chopped)
- 1 tablespoon Kashmiri Red Chilli Powder
- 2 tablespoons Tomato Ketchup
- 1 tablespoon Dark Soy Sauce
- 1 tablespoon Corn Starch (for slurry)
- 4 tablespoons Oil
- 1/2 teaspoon Salt
- 4 tablespoons Coriander (finely chopped)
Finely chop all listed veggies carrot, beans, spring onion, onion, chilli, ginger, garlic and grate cabbage.
Dice red, yellow and green bell pepper into thin slices and cut them into 1/4 to 1/2 inch portions.
I have just grated cabbage and finely chopped carrot. But, you can also grate carrot if you find it difficult to finely chop or if you like it that way.
Take a large mixing bowl - add cabbage, beans and carrot to it. Make sure to squeeze out excess water from cabbage before transferring to the mixing bowl.
Add finely chopped chilli, finely chopped ginger, plain flour, corn flour, salt and baking soda (or soda bicarbonate) to it and mix well.
I haven't added any water to the mix. Make sure not to add water because cabbage itself releases enough water even if we have squeezed out the excess water.
Make round shaped balls out of the vegetables mix.
Add oil to the kadhai and once oil is super hot, add mixed veg balls to the oil and deep fry them on medium to high flame until they turn dark in color. Veg Manchurian balls are ready. Let's check further for dry gravy for manchurian.
Heat a large pan or kadhai and add 4 tablespoons of oil to it. Then add all bell peppers and roast for a minute. Then add finely chopped white part of spring onion and normal chopped onion. Also, add finely chopped ginger, garlic, chilli to the side of pan. Roast all ingredients until it's partially cooked.
Now add spring onion green part, red chilli paste, dark soy sauce. Also, add water and cook all the mixture for 2 to 3 minutes.
Add 2 to 3 tablespoons of water to Kashmiri red chilli powder to make a red chilli paste. You can use ready-made red chilli sauce or you can also soak red chilies in water and then grind it. Adding water to red chilli powder also gives similar result.
Now add 2 tablespoons of water to 1 tablespoon of corn starch and pour the corn starch water to the vegetables mix. This helps to thicken the gravy which is required for dry veg manchurian.
Add little water to the vegetables mix. Later add manchurian balls to the vegetables mix and allow it to cook for few minutes on a medium flame. This is to make sure manchurian balls turns very soft. Then at last add finely chopped coriander and mix well.
Serve Dry Veg Manchurian with some salad like onion slices and shredded cabbage. Sprinkle some black pepper powder, salt and squeeze lemon juice on top of onion, cabbage and Veg Manchurian too for the best taste.