Veg Manchurian Dry Recipe

Veg Manchurian Dry is a popular Indo Chinese dish where crispy, deep-fried vegetable balls are tossed in a spicy, savory, and slightly tangy sauce. The Manchurian balls, made from finely chopped vegetables and coated in a light batter, are stir-fried with garlic, ginger, green chilies, soy sauce, and vinegar, resulting in a bold and addictive flavor. Garnished with spring onions, this dish is a favorite appetizer or side, often enjoyed with fried rice or noodles. A perfect blend of texture and taste, Veg Manchurian Dry brings the vibrant flavors of street-style Chinese cuisine to your table

For Manchurian Balls Ingredients

1 Cup cabbage (chopped)

1/2 Carrot (chopped)

1/2 Cup French beans (chopped)

1/4 Cup spring onion greens (chopped)

2 Tablespoon fresh coriander (chopped)

1 Inch ginger (chopped)

2 Tablespoon garlic (chopped)

Green chili paste (2 chilies)

1 Tablespoon light soy sauce

1 Tablespoon red chili sauce

1 Tablespoon butter

Salt to taste

A pinch white pepper powder

A pinch sugar

6 Tablespoon corn flour

3 Tablespoon refined flour

Step:1

In a large bowl add chopped vegetable , along with all the seasoning and sauces , mix everything well using your clean hands , mix it lightly or else the vegetable will start releasing their moisture

Step:2

Further add the corn flour and refined flour in batches and keep mixing everything well with your hands , to check the consistency , pick a small portion of the mixture in your hand and form a ball out of it , if the mixture comes together well then you have achieved the right consistency . In total I’ve used 6 tablespoon of corn flour and 3 tablespoon of refined flour , you can adjust the quantity depending on the consistency of the mixture

Step:3

Set oil for frying in a wok on high heat , dip your fingers in water and take a small amount of mixture and roughly shape the Manchurian in ball size , and drop in hot oil , on high heat and do not stir initially , allow the Manchurian balls to form a layer , further lower the flame to medium low and cook the Manchurian , so gets cooked form inside , fry them until the colour changes to light golden brown , make sure to stir in intervals while frying . This frying process may take around 3-4 minutes

Step:4

As soon as the colour changes to light golden brown , remove it and keep in strainer and rest for 5-7 minutes . At this stage you can keep half cooked Manchurian balls aside and late refry them when you’re about to make the Manchurian

Step:5

By the time , increase the heat to high heat so they becomes really hot , once the oil is really hot flash fry the half cooked Manchurian balls on high heat for few seconds or until turns super crispy and the colour changes to golden brown . Manchurian balls are ready , keep them aside to be used for tossing it later in the sauce

Tossing In Sauce Ingredients

2 Tablespoon oil

2 Tablespoon onions (chopped)

4 Tablespoon garlic (chopped)

1 Inch ginger

1 Tablespoon coriander stems

1-2 NOS green chilies (chopped)

2 Tablespoon capsicum (chopped)

100-150 ml stock/hot water

2-3 Tablespoon green chili paste

1 Tablespoon dark soy sauce

1 Tablespoon vinegar

A pinch white pepper powder

Salt to taste

A pinch sugar

1 Tablespoon corn flour

2 Tablespoon water

Small handful fresh coriander

2 Tablespoon spring bulbs onion

2 Tablespoon spring onion greens

Step:1

Set a pan on high , add oil and let it heat nicely , further add onion , garlic , ginger , coriander steams , green chilies and capsicum , stir and cook on high flame for 1-2 minutes . Further , add stock/hot water green chili paste dark soy sauce, vinegar , white pepper powder , salt and sugar , stir well and bring to a boil

Step:2

In a separate bowl , add corn starch and water , mix well and make a smooth lump free slurry , add this slurry to the sauce once it starts to boil , mix and cook until the sauce thickens

Step:3

Once the sauce thickens , add the crispy fried Manchurian balls along with that add , fresh coriander , spring onion bulbs and spring onion greens , stir well to coat the Manchurian balls with the sauce . Your masala dry Manchurian is ready , garnish with some spring onion greens and serve hot

Veg Manchurian Dry Recipe