Crispy Veg Manchurian Recipe
Veg Manchurian is a classic Indo-Chinese dish made with crispy vegetable balls simmered in a spicy, tangy gravy. Ready in 45 minutes, it’s perfect for a flavorful and satisfying meal.
Equipment
- Mixing bowl
- Deep frying pan
- Large skillet
- Slotted spoon
Ingredients
For Vegetable Balls:
- 1 cup cabbage (grated)
- 1/2 cup carrot (grated)
- 1/2 cup bell pepper (finely chopped)
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon ginger-garlic paste
- Salt and pepper to taste
- Oil for deep frying
For Manchurian Sauce:
- 2 tablespoons oil
- 1 teaspoon ginger-garlic paste
- 1 onion (finely chopped)
- 1/2 bell pepper (sliced)
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- 1 tablespoon cornstarch (mixed with water)
- Salt and pepper to taste
- Fresh cilantro or spring onions for garnish
Instructions
Prepare the Vegetable Balls:
- In a mixing bowl, combine grated cabbage, carrot, bell pepper, all-purpose flour, cornstarch, ginger-garlic paste, salt, and pepper.
- Mix well and shape the mixture into small balls.
- Heat oil in a deep frying pan over medium heat.
- Deep-fry the vegetable balls until they are golden brown and crispy. Remove with a slotted spoon and set aside.
Prepare the Manchurian Sauce:
- Heat oil in a large skillet over medium heat.
- Add ginger-garlic paste and sauté for 1-2 minutes until fragrant.
- Add chopped onion and sliced bell pepper, and stir-fry on high heat for 3-4 minutes.
- Add soy sauce, chili sauce, tomato ketchup, and vinegar. Mix well.
- Add the cornstarch slurry and cook until the sauce thickens.
Combine and Serve:
- Add the fried vegetable balls to the sauce and toss gently to coat them.
- Cook for 2-3 minutes until the vegetable balls absorb the flavors of the sauce.
- Garnish with fresh cilantro or spring onions and serve hot with fried rice or noodles.
Notes
- Variation: You can make a dry version of Veg Manchurian by reducing the amount of gravy and serving it as an appetizer.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve Veg Manchurian with a side of fried rice or Hakka noodles for a complete Indo-Chinese experience.
