Veg Manchurian Dry

Veg Manchurian Dry is a delicious and flavorsome Indo-Chinese recipe, it’s spicy and tangy. A perfect appetizer!!!

Also try: Chilli Paneer Dry, Veg Fried Rice or Chinese Maggi.

Course: Main Course

Cuisine: Indo-Chinese

Time: Preparation – 15 mins, Cooking – 20 mins, Total – 35 mins.

Servings: 2-3

Ingredients:

1. Finely Chopped Cabbage – 1 cup
2. Finely Chopped Carrot – 1/2 cup
3. Chopped Spring Onion – 1/3 cup (separate the greens and whites)
4. Green Chili – 3-4 (slit)
5. Finely Chopped Ginger – 2 tsp
6. Finely Chopped Garlic – 2 tsp
7. Onion – 1/2 cup (cut into cubes)
8. Capsicum – 1/2 cup (cut into cubes)
9. Corn Flour – 2 tbsp + 1 tsp
10. All-Purpose Flour – 4 tbsp
11. Ground Black Pepper – 1/2 tsp
12. Soy Sauce – 1 tbsp
13. Vinegar – 2 tsp
14. Ketchup – 1 tbsp
15. Water – 1/3 cup
16. Oil – 1 tbsp + for deep frying
17. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Veg Manchurian Dry:

1. Take a mixing bowl. Add cabbage, carrot, 1 tsp garlic, 1 tsp ginger, 1/4 tsp ground black pepper, 2 tbsp corn flour, 4 tbsp all-purpose flour and salt. Mix well until it comes together to form a dough, make small size balls from it
2. Meanwhile heat oil in a pan or a kadai to deep fry the balls. Once oil is hot drop the balls and fry until golden brown. Drain on a kitchen paper, keep aside
3. Heat 1 tbsp oil in a pan. Add 1 tsp garlic, 1 tsp ginger and green chili, saute until fragrant
4. Add spring onion whites, onion and capsicum. Saute on high flame for 3-4 mins
5. Add soy sauce, vinegar, ketchup, 1/4 tsp ground black pepper and salt. Mix and cook for a few seconds
6. Meanwhile make slurry by adding 1 tsp corn flour to 1/3 cup water, add this slurry to the pan. Mix and cook until thickens
7. Add the manchurian balls and spring onion greens. Mix and cook for a min, your Veg Manchurian Dry is ready, Enjoy!!!