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!!!

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