How to make Dry Vegetable Manchurian -
Mixed vegetable balls deep fried and tossed in a delicious base of chillies, ginger, garlic and basic Chinese sauces – a perfect starter. With this dry manchurian recipe, you will be able to make best restaurant like chinese manchurian right at home.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cabbage (बंदगोभी),
Cuisine : Indo-Chinese
Course : Snacks and Starters
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For more recipes related to Dry Vegetable Manchurian checkout Sichuan Pakoda, Cabbage Jowar Muthias, Cabbage Wrapped Dim Sums, Dry Manchurian . You can also find more Snacks and Starters recipes like Dry Chilli Tofu Seafood Seekh Kabab Dahi Ke Kebab Walnut Nankhatai - SK Khazana
Dry Vegetable Manchurian Recipe Card
Indo Chinese food is always a treat and dry vegetable Manchurian tops the list. A delicious mix of nutritious vegetables mixed with some flour, shaped into balls and fried. This is then tossed in a simple yet flavourful base of garlic, ginger, chillies and celery. The final dish is so good it will get eaten up before you even realize it. Dry vegetable Manchurian is one of the most perfect starters you can make for any party or a gathering.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Dry Vegetable Manchurian Recipe
Cabbage grated 1 medium
Cauliflower grated 1/4 small
Carrot grated 1 medium
Green chillies finely chopped 3
Garlic finely chopped 15 cloves
Ginger finely chopped 1 1/2 inch pieces
Salt to taste
Refined flour (maida) 1/4 cup
Dark soy sauce 4 teaspoons
Oil 1 tablespo
Celery chopped 2 inch stalk
Cornflour/ corn starch 1 teaspoon
Vegetable stock 1 cup
Black pepper powder 1/2 teaspoon
Vinegar 1 teaspoon
Sugar 1/2 teaspoon
Spring onion greens finely chopped 2 stalks
Method
Step 1
Heat sufficient oil in a kadai. Mix together cabbage, carrot, cauliflower, ⅓ of the green chillies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 tsps soy sauce well.
Step 2
Shape into small balls, roll in cornflour and deep fry till golden and crisp.
Step 3
Meanwhile heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and sauté.
Step 4
Dissolve cornflour in 2 tbsps water. Add vegetable stock to the pan and simmer for 1-2 minutes.
Step 5
Add cornflour mixture, pepper powder, vinegar and sugar and mix well.
Step 6
Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat.
Step 7
Add half the spring onion greens and mix.
Step 8
Transfer into a serving dish and serve hot garnished with remaining spring onion greens.
Best Cooked In
Wonderchef Royal Velvet Blue Set
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
