veg manchurian dry recipe, how to make dry vegetable manchurian

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veg manchurian dry recipe, how to make dryvegetable manchurianBy dassana amit on May 22nd, 2015

veg manchurian dry recipe with step by step photos an indo chinese starter dish of

fried veg balls in a spicy, sweet and tangy sauce.

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veg manchurian dry recipe, how to make dry vegetable manchurian http://www.vegrecipesofindia.com/veg-manchurian-dry-recipe/

1 of 22 9/8/2015 7:17 PM

veg manchurian is one of the dishes that we order when we have a dinner in a chinese

restaurant. its one of my favorite chinese dishes from childhood and a recipe i would make

from my teens.

this veg manchurian recipe as the title suggests is a dry version. there is no gravy in

the recipe. on occasions i make this dry version as a side dish with veg noodles or

mushroom noodles. the veg manchurian gravy version i make with steamed rice or veg

fried rice.

the only time taking part in making vegetable manchurian is the

grating/chopping the veggies. so the recipe does take time to prepare with frying the

vegetable balls and then preparing the sauce. for less work you can make the veg balls a

day before and use them the next day.

serve veg manchurian dry as a starter snack or as a side dish with hakka noodles or

veg chow mein.

if you are looking for more indo chinese recipes then do check mushroom manchurian

dry, paneer manchurian dry, gobi manchurian dry, baby corn manchurian, veg chow mein,

veg manchow soup and gobi manchurian with sauce recipe.

veg manchurian dry recipe below:

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4.8 from 12 reviews

PREP TIME50 mins

COOK TIME10 mins

TOTAL TIME1 hour

veg manchurian dry recipe

veg manchurian dry - spicy, sweet and tangy dryveg manchurian recipe.

AUTHOR: dassanaRECIPE TYPE: starterCUISINE: indo chineseSERVES: 2

INGREDIENTS (measuring cup used, 1 cup = 250ml)

for the fried veg balls:

cup grated or finely chopped cabbage (green orred)

cup grated carrot cup finely chopped capsicum/green bell pepper cup finely chopped french beans cup finely chopped spring onions/scallions or onions2 tbsp corn starch (also called as corn flour in india)2 tbsp all purpose flour/maida tsp black pepper tsp salt or add as requiredoil for shallow frying or deep frying

for the manchurian sauce:

tbsp finely chopped garlic tbsp finely chopped ginger1 or 2 green chilies, finely chopped cup chopped spring onions/scallions or onions tbsp soy sauce1 tbsp tomato ketchup1 tsp red chili sauce tsp corn starch (optional) tsp black pepper tsp rice vinegar or regular vinegar or apple cider vinegar to 1 tbsp chopped spring onions greens for garnish tbsp sesame oilsalt as required

Save PRINT


2 of 22 9/8/2015 7:17 PM

step by step dry vegetable manchurian recipe:preparing the veg manchurian balls:

1. take the finely chopped or grated veggies in a bowl. here i added cup finely chopped

red cabbage, cup grated carrot, cup finely chopped capsicum/green bell pepper,

cup finely chopped french beans, cup finely chopped spring onions.

2. add the dry ingredients 2 tbsp corn starch, 2 tbsp all purpose flour, tsp black

pepper and tsp salt or add as required.

Follow UsINSTRUCTIONS

preparing the veg manchurian balls:take the finely chopped or grated veggies in a bowl.1. add all the dry ingredients.2. gather the whole mixture and kind of knead so that the veggies leave water andyou get a dough like mixture.

3.

take a small portion of the mixture in your hands. press and roll it in your palm andmake a round veggie ball. make all veggie balls this way and keep aside.

4.

heat oil for deep frying in a kadai or pan. add a small piece of ball to the hot oil. ifthe balls does not stick or settle down at the bottom of the pan, but comes upsteadily the oil is ready.

5.

gently place the balls in the hot oil. the oil has to be medium hot. too much heatand the manchurian balls will be browned from top and uncooked from inside. lesshot oil will make the balls absorb too much of oil.

6.

with a slotted spoon turn over the balls when cooked from one side. fry the ballstill crisp and golden.

7.

remove them with a slotted spoon and drain as much as oil as possible.8. place the fried veg manchurian balls on kitchen paper towels. fry the veg balls thisway in batches and keep aside.

9.

preparing the manchurian sauce:once the balls are fried, then its time to make the sauce. in another pan, heatabout tbsp of the same oil in which we fried the balls or tbsp of sesame oil.

1.

add tbsp finely chopped garlic, tbsp finely chopped ginger & 1 or 2 greenchilies, finely chopped.

2.

stir and saute for a minute on a low flame.3. add cup chopped spring onions or onions.4. stir and saute till the onions soften.5. now add the sauces - tbsp soy sauce, 1 tbsp tomato sauce and 1 tsp red chilisauce or green chili sauce. stir very well.

6.

keep the flame on the lower side and sprinkle tsp corn starch. adding cornstarch is optional. stir very well.

7.

quickly add salt and black pepper as required. stir again. after adding corn starchthe sauce will begin to thicken, so one has to be quick.

8.

then add the fried veg balls. stir so that the sauce coats the veg balls evenly.9. switch off the flame and add tsp rice vinegar or regular white vinegar.10. toss and stir again. serve the veg manchurian hot as a starter snack garnishedwith some spring onion greens.

11.

NOTES

i have not added sugar in the sauce as the tomato sauce and red chili sauce alreadyhas sugar. if you want you can add a bit of sugar.

MicrowaveDryAgricultureNasanmicrowavedry forAgricultureManufactoryfromShanghai,China


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3. gather the whole mixture and kind of mix and knead so that the veggies leave water

and you get a dough like mixture.

4. take a small portion of the mixture in your hands.

5. press and roll it in your palm.


4 of 22 9/8/2015 7:17 PM

6. and make a round veggie ball.

7. make all veggie balls this way and keep aside.

8. heat oil for deep frying in a kadai or pan. add a small piece of ball to the hot oil. if the

balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil

is ready for frying these veg manchurian balls.


5 of 22 9/8/2015 7:17 PM

9. gently place the balls in the hot oil. the oil has to be medium hot. too much heat and

the manchurian balls will be browned from top and uncooked from inside. less hot oil will

make the balls absorb too much of oil.

10. when cooked from one side, turn the balls with a slotted spoon.

11. fry the balls till crisp and golden.


6 of 22 9/8/2015 7:17 PM

12. remove them with a slotted or perforated spoon and drain as much as oil as possible.

13. place the fried veg manchurian balls on kitchen paper towels. for a low fat version,

you can cook the veggie balls in an appe-appam pan or bleskiver pan.

14. fry the veg balls this way in batches and keep aside.


7 of 22 9/8/2015 7:17 PM

preparing the manchurian sauce:

15. once the balls are fried, then its time to make the sauce. in another pan, heat about

tbsp of the same oil in which we fried the balls or sesame oil. add tbsp finely

chopped garlic, tbsp finely chopped ginger & 1 or 2 green chilies, finely chopped.

16. stir and saute for a minute on a low flame.

17. add cup chopped spring onions or onions.


8 of 22 9/8/2015 7:17 PM

18. stir and saute till the onions soften.

19. now add the sauces tbsp soy sauce, 1 tbsp tomato ketchup and 1 tsp red chili

sauce or green chili sauce.

20. stir very well.


9 of 22 9/8/2015 7:17 PM

21. keep the flame on the lower side and sprinkle tsp corn starch. adding corn starch is

optional.

22. stir very well.

23. quickly tsp black pepper and salt as required. stir again. after adding corn starch

the sauce will begin to thicken, so one has to be quick. keep a check on the salt as the soy

sauce, tomato ketchup and chili sauce already has salt. so add less salt.


10 of 22 9/8/2015 7:17 PM

24. then add the fried veg balls.

25. stir so that the sauce coats the veg balls evenly.

26. switch off the flame and add tsp rice vinegar or regular white vinegar.


11 of 22 9/8/2015 7:17 PM

27. toss and stir again. serve the veg manchurian hot as a starter snack garnished with

some spring onion greens.


12 of 22 9/8/2015 7:17 PM

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Filed Under: Indian Street Food, Indo-Chinese Recipes, Popular Indian Recipes,

Starters & Snacks, Vegan Recipes Tagged With: Bachelor Recipes

{ 72 Responses }

saraswathi saysAugust 17, 2015 at 7:37 pm

wow great way of presentation/explaining it. .

gud luck and thanku ..

dassana amit saysAugust 17, 2015 at 10:01 pm

welcome saraswathi

Meghana Prasad saysAugust 9, 2015 at 5:08 pm

hi Dassana, I just tried your two recipes one is veg Manchurian and peas pulav. And

they came out very well .. So delicious. My hubby was literally licking his gures.Awesome recipe. Thank u so much. I really love the way u present your recipes. Lots of

love from me. Carry on the good work.


404


13 of 22 9/8/2015 7:17 PM

welcome meghana. glad to know this. thanks for sharing positive feedback.

Sonali More saysAugust 6, 2015 at 5:22 pm

I always prefer ur website to make any new recipe..& all recipes become yummy..u

explain very well. .easy to understand..& ur recipes are tasty recipes . .

I havent made this recipe yet,but i am sure it will b tasty..


thanks sonali for sharing positive and encouraging feedback.

surbhi saysAugust 6, 2015 at 11:16 am

simply amazing love this website


thanks surbhi

rishabh chauhan saysJuly 15, 2015 at 10:30 am

this is really amazing its taste is delicious. this is one of the fantastic recepie of india

sana saysJuly 14, 2015 at 1:25 pm

Can I make the mixture before hand and fry it after some hrs?plz reply

dassana amit saysJuly 14, 2015 at 5:56 pm

you can fry after a few hours. keep the veg balls covered in the fridge.

ankitakunal saysJuly 8, 2015 at 12:21 am

Very tasty


Delicious


14 of 22 9/8/2015 7:17 PM


All the receipies are very simple and all can be made easily and quickly at home

pradnya panchal saysJune 18, 2015 at 4:44 pm

Hello amit I made this dish n really it was yummy. I want to know that while baking

cake in OTG only bottom heating should be there or both top n bottom plz suggest me

what I do exactly? because always I made cake in cooker only but now I want make in

OTG.so I am new in that. One more help I need I brought unwhipped cream from market

so where should I keep ?fridge or freezer. Sorry for asking so much questions . N thanks

a lot for previous suggestions that helps me lot.

dassana amit saysJune 18, 2015 at 7:23 pm

thanks pradnya for the positive feedback. i usually keep both the top and bottom

heating rods on. i also keep the cake or cookie pan/tray in the center rack of the

oven. keep the cream in the fridge. at room temperature it may get spoiled.

riya saysJune 7, 2015 at 10:00 pm

It tasted like the ones available at restaurant. Thnk you once again for making life

blissful with such wonderful healthy yummy dishes:)


welcome riya. glad to know this.

Sushma saysJune 7, 2015 at 6:51 pm

Turned out to be awesum.. Thanks dassana Loved it


welcome sushma

Sim saysMay 26, 2015 at 10:36 pm

Hi Dassana,

I have tried a few recipes from your website over the last few days and have loved all of

them. Thank you for sharing your many talents with us (and everyone who gets to eat

the yummy food)!!


15 of 22 9/8/2015 7:17 PM

I plan to make manchurian this week but wanted to know if youve ever baked the balls

instead of frying them. I am a beginner at cooking so I wanted to get your thoughts on

whether youd consider baking/how you would go about it.

Thanks,

Sim

dassana amit saysMay 27, 2015 at 11:45 pm

thanks a lot sim. i have never baked manchurian balls. i am not sure how the

manchurian balls would turn out if baked. but if you have an appe pan or the pan

on this link (http://en.wikipedia.org/wiki/%C3%86bleskiver), then you can make

manchurian balls in it. just add 1/2 to 1 tsp oil in each mould. place the balls and

cook them. just like the way we make appams. if using this pan, then you can also

make the batter like a pakora batter.

Sapna garg saysMay 23, 2015 at 4:30 pm

Nice .

sri saysMay 22, 2015 at 9:14 pm

for the rst time the machurian recipe is so dammn easy and delicious.. totally loved it


thanks sri

F saysMay 22, 2015 at 7:13 am

very yummy

Nandita saysMay 19, 2015 at 9:11 am

Can we freeze the Manchurian


nandita, yes you can freeze it for one day. but the taste will change. best to make

it fresh.

Sadia khan saysMay 16, 2015 at 3:13 am


16 of 22 9/8/2015 7:17 PM

Thanku for such a delicious recipe

Love it


welcome sadia

deepa lakhyani saysMay 14, 2015 at 4:48 pm

vry nice website..everything expalined precisely n easy manner


thanks deepa

minakshee saysApril 27, 2015 at 2:34 pm

Very lovely recipe.I tried dry Manchurian.

dassana amit saysApril 27, 2015 at 6:08 pm

thanks minakshee

Sneha G saysApril 27, 2015 at 8:26 am

Dassana ji,

I made this recipe many times in last two months and everyone loved it. I made it for

kitty party and my friends learnt it from me. Its easily explained and just fabulous.

Thank u for sharing.


welcome sneha. glad to know this. thanks for sharing positive feedback on dry

manchurian recipe.

palak sahijwani saysApril 23, 2015 at 10:22 pm

very lovely recipe I try almost all veg recipe all is nicely


17 of 22 9/8/2015 7:17 PM


thanks palak for your positive feedback.

Lalita saysApril 1, 2015 at 6:25 pm

Hi!!

Thank you for such a wonderful recipe.

I have noticed in the comments below that we can substitute red chilli paste to sauce.

Can I use the soaked dry red chillies to make chilli paste as I Dont have any fresh red

chillies.. Also can I just use green chillies instead of red chillies when the recipe calls

for red chillies (in your veg manchow soup recipe)??

Thanks in advance


thanks lalita. yes you can make red chili paste with soaked dry red chilies. add the

paste as per your taste. since a paste is more intense in pungency and heat than a

sauce. yes you can use green chilies in veg manchow soup too.

deepa saysMarch 21, 2015 at 1:51 pm

I tried this recipe..and it was my lucky day! the manchurian balls didnt fall apart..I

think perhaps it mainly depends on the right consistency of the corn our..anyhu overall

this is an excellent recipe! I do keep trying your recipes every now and then for

dinner/lunch.. A heartfelt thanks for all the delicious recipes and the detailed

procedure.. Really reduces a lot of guess work..

Keep up the good work!

dassana amit saysMarch 21, 2015 at 7:55 pm

you are right deepa, the consistency of corn our is important. another factor is

the moisture content in the veggies. thanks for the positive feedback

Mukesh Sunyani saysMarch 16, 2015 at 11:11 am

I like this recipe very much

aashi saysMarch 12, 2015 at 11:54 am

Hi,

Can we use besan instead of corn our and maida?


18 of 22 9/8/2015 7:17 PM


aashi, you can use. but veg manchurian will taste like pakora/fritter. besan will

give a very different taste but no harm in trying.

Rekha birla saysMarch 9, 2015 at 7:37 pm

Very very simple yet so authentic.

I would like to subscribe to all your posts, if possible.


thanks rekha. you can subscribe on the feedburner link here

https://feedburner.google.com/fb/a/mailverify?uri=VegRecipesOfIndia&loc=en_US

trish saysMarch 8, 2015 at 2:16 am

I tried this recipe, GREAT


thanks trish

Hemanth saysMarch 6, 2015 at 2:19 pm

This one of the most colourful dishes from your basket of beautiful collections. Came

out really vivid and made audience wanting to eat just by looking ! ! ! Thanks to you

once again. The method suggested to check temperature of the oil to dip the ball was

ingenious. As always, all the ingredients popped out well in taste. Very well depicted

through some wonderful photography ! ! !


thanks again hemanth for sharing positive feedback. glad to know that everyone

liked the dish.

Sally saysMarch 5, 2015 at 1:26 am

What can I substitute for French beans as I do not have any ?



19 of 22 9/8/2015 7:17 PM

sally, skip adding them

Rona saysMarch 4, 2015 at 2:16 pm

this looks amazing, gonna try it sometime. My family loves it!


thanks rona

Sudha saysMarch 2, 2015 at 4:56 pm

Thats an amazing recipe! (:

However, are there any substitutes for the chilli sauces and soy sauce used in the

recipe?


thanks sudha. instead of chilli sauce, you can add ground red chilli paste. but no

substitute for soy sauce.

Sindhiya saysMarch 2, 2015 at 4:46 pm

Manchurian looks absolutely fantastic!!!


thanks sindhiya

sriranjani saysMarch 1, 2015 at 10:02 pm

Fantastic Looking good. .keep it up


thanks sriranjani

Mrs kinjal saysMarch 1, 2015 at 6:30 pm

Its good but m interested in diet food like soup n salads n different diet breakfast n

food


20 of 22 9/8/2015 7:17 PM

vani saysMarch 1, 2015 at 5:33 pm

I m drooling over this dishits my favourite. ..do we need to add little water whilemixing the vegetable mixture. .?


thanks vani. no need to add water.

riya saysMarch 1, 2015 at 2:45 am

If i dont add corn starch in the sauce is it ne will the gravy still be thick. Can i use

green cabbage instead of red cabbage will the taste still be the same.


riya, the gravy will not be that thick but still you can skip corn starch. yes you can

use green cabbage, taste will be same.

Pranu saysMarch 2, 2015 at 12:44 pm

hi Dassana, Am a vivid follower of your website, I have tried couple of your

recipes -Dhokla, banana cake, corn patties so far.

Im not getting time to try rest of your recipes.

I badly wanted to try Balck forest cake recipe, hoping to do it soon..

Keep posting us!


thanks pranu for the feedback on the recipes. when you have enough

time on your hand, you can try the black forest cake.

Pranu saysMarch 3, 2015 at 9:09 pm

Dassana I think you are using some food processor for cutting some

of your veggies. Even Im planning to get one. Can you suggest me what

is the one you are using.


pranu, i am not using food processor. i used a grater to grate the

carrots. cabbage and capsicum i chopped with knife.

sana saysJuly 14, 2015 at 12:10 pm

Mam I have a question, can I prepare the mixture before hand

n fry them after sm hrs?ill be making it for Iftar,hence wantto check before hand if the balls break or notif I try it at the


21 of 22 9/8/2015 7:17 PM

last moment n godforbid the balls break it will be a

disasterit will be a great help if u reply soon.also can thesauce be made before hand

dassana amit saysJuly 14, 2015 at 5:59 pm

you can make the veg balls before hand. if at all they

break, while frying, then just add some more maida. its

better to prepare the sauce fresh. the avors are at their

optimum. for the veg balls, keep them covered in a box in

the fridge. when frying, rst bring them to room

temperature. otherwise they will absorb a lot of oil. also

check with one veg ball rst and if it does not break,

then you can easily fry the rest.

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veg manchurian dry recipe, how to make dry vegetable manchurian

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