Dry Veg Manchurian recipe is a Chinese recipe that can be made both as a dry side-dish or, with a lot of gravy and can be served along with Chowmein.
Veg Manchurian, one of my favorite Chinese recipes. I love Chinese food, not everything I will say. But yes, some of them are my favorite. This soft and juicy balls makes me eat more and more. I always look for more Manchurian after I finish the ones on my plate and most of the times it happens that Dilip has to sacrifice the Manchurian balls in his plate for me. I know you will call me selfish here… hahaha
But anything for Manchurian…. 🙂
To be very honest, till now I have never made this recipe myself. It’s my hubby who always prepares this recipe.
Rather I should say most of the Chinese recipes are made by him. He is an expert you see.. 🙂
And as always, today also he is the one who prepared veg Manchurian. And believe me, the taste was just awesome.
You must be thinking why is it that I don’t make these recipes on my own. Right?
Hmm… then I must tell you that at times I love enjoying food of my choice without entering into the kitchen. I am sure most of you would agree with me on this?
Something that I have noticed is that I enjoy food more when I am not cooking it myself. In fact not only do you enjoy the food but you tend to eat more too.
And I think that is because you are not seeing the food while all of that cooking is happening and your temptation to eat it remains until it is served in front of you. But if you are the one who is cooking, by the time you have finished making the dish your craving for it is already dead.
All of that standing in the kitchen and cooking is very tiresome and in that tired state of mind, you really are not in a position to enjoy food. Maybe that is why you enjoy food when you are not cooking.
And to the question on why I don’t cook Chinese dishes myself, maybe I am a little too selfish. If I start making Manchurian on my own then I might just stop getting that special privilege of being served on the dining table without having to sweat it out…
Dry Veg Manchurian Recipe
I am not sure of the origin of the Vegetable Manchurian recipe. Though it is called as a Chinese recipe, most of the times the way we make it is more of an Indianized version of Manchurian.
I like adding all vegetables that I can get hold of though some people prefer only specific vegetables. You will see me adding green peas, beans etc as well because I like all of those vegetables in it.
When making Manchurian, just ensure that you are not adding a lot of all-purpose flour, else the Manchurian balls will not be spongy. And serve it with chow mein, because that’s a combination that’s made in heaven..
On that note, let us get straight into the recipe..
Dry Veg Manchurian Recipe – Step by Step Video on How to Make Vegetable Manchurian
Print Pin Save Recipe! Rate Share on FacebookIngredients
For Manchurian Balls –
- Cabbage – 1/2 cup grated
- Carrot – 1/2 cup grated
- Bell Pepper – 1/2 cup grated
- Beans – 1/3 cup grated
- Green Peas – 1/3 cup slightly blended
- Maida – 1/3 cup
- Salt – 1/2 tsp
- Oil – to deep fry or shallow fry
For Manchurian Sauce –
- Onion – 1 thinly sliced
- Green Chilli – 1 chopped
- Garlic – 6-7 pods chopped
- Ginger- garlic paste – 1/2 tsp
- Chilli Sauce – 1/2 tsp
- Tomato Sauce – 1 tbsp
- Soya Sauce – 1 tbsp
- Salt – to taste
- Corn Flour – 1/3 tsp
- Oil – 1 tsp
- Water – as needed
Instructions
Method to make Manchurian Balls –
- In a bowl add cabbage, beans, carrot, bell pepper, green peas and mix.
- Add salt and maida to it and mix well.
- Now make a lemon sized balls out of the mixture.
- Now heat oil in a pan and deep fry or shallow fry these balls.
- Fry until slightly brown.
- Remove the manchurian balls onto a tissue paper. Set aside.
Method to make Manchurian Sauce –
- Heat 1 tsp oil in a pan add chopped garlic and fry until golden brown.
- Add onion and 1/2 tsp ginger-garlic paste and saute until brown.
- Add green chilli and salt. Mix well.
- Add soya sauce, chilli sauce and mix.
- Add tomato sauce and 1/3 cup of water and mix everything well. Let it boil.
- Add 1/3 tsp corn flour and mix well. Ensure that the lumps are not formed.
- Add little more water and drop the manchurian balls into the mixture and mix well.
- When the balls are nicely coated, add 1/3 cup water and let it boil again.
- When the water dries, switch off the gas.
- Serve hot along with hot chow mein.
MY PICKS FOR THIS RECIPE
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