Vegetable Manchuria is a popular Indian Chinese dish made with finely chopped vegetables, coated with corn flour and deep fried, then dipped in a tangy and spicy soy sauce. There are two versions of Vegetable Manchurian, wet and dry. The wet manchurian goes well with hot rice, fried rice or noodles and the dry manchurian is best served as an appetizer and is a favorite in our home. Do make this popular appetizer at home and surprise your family.
Ingredients:
2 cups finely chopped cabbage, carrot, beans, capsicum, onion or spring onion
2 tbsps all purpose flour (maida)
2 tbsps corn flour
1/2 tbsp rice flour
1 tbsp ginger-garlic-green chilli paste
1/4 tsp soy sauce
1/2 tsp black pepper powder
salt to taste
oil for deep frying
For Sauce:
1/4 cup finely chopped onions,
1 1/2 tbsp finely minced garlic,
1/2 tbsp finely minced ginger
2 green chillies, finely chopped
2 tsps soy sauce
2 tsps vinegar
2 tbsps tomato ketchup
1/2 tbsp chilli sauce
1 tbsp oil
finely chopped coriander leaves or spring onions (for garnishing)
Method:
1: Heat oil for deep frying in a heavy bottomed vessel.
2: In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. You should be able to make small balls as shown in the picture.
3: Deep fry the vegetable balls on low-medium flame till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.
4: Heat oil in a pan, add garlic and stir fry for few seconds. Add the green chillis and ginger and stir fry for a few seconds.
5: Add onions and stir fry on high for 2 minutes, constantly tossing them.
6: Add the vegetable balls and stir fry for another 3 minutes. They should retain their crunch. Reduce to medium heat and add soy sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 minutes. Add 3-4 tbsps of water and cook for another 2 minutes.
7: Turn off heat. Garnish with the chopped spring onions or coriander leaves and both.
For Wet Vegetarian Manchurian (with gravy) follow the steps below.
1: Mix a tbsp of cornflour in a little water. Keep aside.
2: After following step, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add soya sauce, tomato ketchup, chilli sauce and vinegar.
3: Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 minutes. Turn off heat.
4: Add the balls to the gravy at the time of serving. Garnish with chopped spring onions or coriander leaves.
Sending this to Flavors of China@Sizzling tastebuds.
Meet you all again with another interesting recipe, till then it is bye from Archana.
2 cups finely chopped cabbage, carrot, beans, capsicum, onion or spring onion
2 tbsps all purpose flour (maida)
2 tbsps corn flour
1/2 tbsp rice flour
1 tbsp ginger-garlic-green chilli paste
1/4 tsp soy sauce
1/2 tsp black pepper powder
salt to taste
oil for deep frying
For Sauce:
1/4 cup finely chopped onions,
1 1/2 tbsp finely minced garlic,
1/2 tbsp finely minced ginger
2 green chillies, finely chopped
2 tsps soy sauce
2 tsps vinegar
2 tbsps tomato ketchup
1/2 tbsp chilli sauce
1 tbsp oil
finely chopped coriander leaves or spring onions (for garnishing)
Method:
1: Heat oil for deep frying in a heavy bottomed vessel.
2: In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. You should be able to make small balls as shown in the picture.
3: Deep fry the vegetable balls on low-medium flame till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.
4: Heat oil in a pan, add garlic and stir fry for few seconds. Add the green chillis and ginger and stir fry for a few seconds.
5: Add onions and stir fry on high for 2 minutes, constantly tossing them.
6: Add the vegetable balls and stir fry for another 3 minutes. They should retain their crunch. Reduce to medium heat and add soy sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 minutes. Add 3-4 tbsps of water and cook for another 2 minutes.
7: Turn off heat. Garnish with the chopped spring onions or coriander leaves and both.
For Wet Vegetarian Manchurian (with gravy) follow the steps below.
1: Mix a tbsp of cornflour in a little water. Keep aside.
2: After following step, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add soya sauce, tomato ketchup, chilli sauce and vinegar.
3: Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 minutes. Turn off heat.
4: Add the balls to the gravy at the time of serving. Garnish with chopped spring onions or coriander leaves.
Meet you all again with another interesting recipe, till then it is bye from Archana.
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