Veg Manchurian Dry Recipe

Veg Manchurian Dry Recipe: Veg Manchurian Dry is an irresistibly appetizing dish, featuring vegetable balls sautéed in a delectable blend of soy, tomato, and chili sauces. Both the dry and gravy versions of Chinese Manchurian are beloved starters in Indo-Chinese cuisine, and now you can effortlessly prepare the best-ever dry vegetable Chinese Veg Manchurian Dry Recipe.

Ingredients:

For Manchurian Balls

1/3 cup All-Purpose Flour (Maida)
2 tablespoons Cornflour (Corn Starch)
3/4 cup Grated Carrot
3/4 cup Grated Cabbage
1/2 cup Finely Chopped Capsicum
3 tablespoons Finely Chopped Spring Onion
2 Green Chillies, Finely Chopped
1 teaspoon + for deep frying Cooking Oil
Salt to taste
1/4 teaspoon Pepper Powder

For Spicy Sauté

1 medium Red Onion, diced
1/2 cup Diced Green Capsicum (Bell Pepper)
1/2 tablespoon Finely Chopped Ginger
2 Green Chillies, slit and cut in halves
1/2 tablespoon Finely Chopped Garlic
2 tablespoons Finely Chopped Spring Onion
2 tablespoons Cooking Oil
1 tablespoon Soy Sauce
1/2 tablespoon Chilli Sauce
2 tablespoons Tomato Ketchup

Directions

for Chinese Manchurian Balls:

Step 1:

In a medium-sized bowl, combine grated carrot, grated cabbage, chopped capsicum, chopped green chilli, and spring onion. Add 1 teaspoon of oil, pepper powder, maida, cornflour, and salt. Mix thoroughly to form a cohesive mixture.

Step 2:

Shape small round balls from the mixture. If the mix doesn’t bind well, you can add a little water, but usually, the water released by the vegetables is sufficient.

Step 3:

Heat cooking oil in a pan for deep frying. Fry the raw balls on medium flame until golden brown. Drain excess oil by placing the cooked balls on a plate lined with paper towels.

Directions for Sauté:

Step 4:

In a wok, heat 2 tablespoons of oil on high flame. Sauté diced onion, diced capsicum, green chilli, chopped ginger, and chopped garlic for 2-3 minutes until slightly tender.

Step 5:

Add tomato ketchup, soy sauce, chilli sauce, and salt. Mix well.

Step 6:

Add the fried Manchurian balls and spring onion. Toss and cook on high flame for 1-2 minutes.

Tips and Variations:

Avoid adding water to the ball mixture unless necessary; the water from the vegetables should suffice. If needed, add 1 or 2 tbsp of water.
MSG (Ajinomoto) is omitted for a healthier option, but you can add a pinch while preparing the veg mixture for an authentic Chinese taste.
Garnish with finely chopped spring onions for an appealing presentation.

Taste: Moderately spicy

Serving Ideas: Due to its dry texture, this dish is best served as a starter or snack. Pair it with hot and spicy vegetable fried rice or hot and sour soup for an enhanced experience.

Conclusion:

Veg Manchurian Dry is a versatile dish that can be customized to your preferences. Feel free to adapt the ingredients and cooking methods while retaining its signature Indo-Chinese flavors.

FAQs

About Veg Manchurian Dry Recipe

Q1: Can I use whole wheat flour instead of refined flour for the Manchurian balls?

A1: Yes, you can substitute whole wheat flour for refined flour to make a healthier version of the Manchurian balls. Keep in mind it may slightly change the texture.

Q2: Can I bake the Manchurian balls instead of deep-frying for a healthier option?

A2: Baking is an option but may result in a different texture compared to deep-frying which gives the balls their classic crispy texture. Feel free to experiment with baking based on your preference.

Q3: Can I prepare the balls in advance and store them before cooking?

A3: Yes, you can make the balls ahead of time and store them in an airtight container in the fridge. Reheat before sautéing with the sauces for the best flavor.

Q4: Can I adjust or omit green chilies for a milder version?

A4: Yes, you can reduce or omit green chilies to control the heat and spice level. Milder alternatives like bell peppers can be used instead.

Q5: Can I use low-sodium soy sauce without compromising taste?

A5: Yes, using low-sodium soy sauce is a healthy option that will maintain the authentic flavor. It helps reduce the sodium content.