Veg Manchurian Dry Recipe
Enjoy the bold flavors of Indo-Chinese cuisine with this Veg Manchurian Dry Recipe, a popular appetizer that’s crispy, spicy, and irresistibly delicious. Made with crunchy vegetable balls tossed in a savory garlic-soy sauce, this easy recipe is perfect for parties, snacks, or as a side dish.
Ingredients
- For Veggie Balls:
- 1 cup grated cabbage
- 1/2 cup grated carrot
- 1/4 cup finely chopped capsicum (bell pepper)
- 1/4 cup finely chopped spring onion (white and green parts)
- 1/2 tsp black pepper powder
- 1 tsp ginger-garlic paste
- 2 tbsp all-purpose flour (maida)
- 1 tbsp cornflour (cornstarch)
- Salt to taste
- Oil for deep frying
- For Manchurian Sauce:
- 2 tbsp oil
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- 2 green chilies, finely chopped
- 1/4 cup spring onion whites
- 1/4 cup chopped capsicum
- 1 tbsp soy sauce
- 1 tbsp red chili sauce (adjust to spice level)
- 1 tbsp tomato ketchup
- 1 tsp vinegar
- 1 tsp cornflour mixed with 2 tbsp water (slurry)
- Salt and pepper to taste
- Spring onion greens for garnish
Instructions
- Step 1: Prepare the Veggie balls In a large mixing bowl, combine cabbage, carrot, capsicum, and spring onions. Add salt, pepper, ginger-garlic paste, all-purpose flour, and cornflour.
- Mix everything well. The veggies will release water, helping bind the mixture. If it’s too wet, add a bit more flour. Shape into small balls (ping pong size).
- Heat oil in a deep pan. Once hot, carefully drop the balls and deep fry on medium heat until golden brown and crisp. Drain on paper towels and set aside.
- Make the Manchurian Sauce In a wok or pan, heat 2 tbsp oil. Add chopped garlic, ginger, and green chilies. Sauté for 30 seconds until fragrant.
- Add spring onion whites and chopped capsicum. Sauté for 1–2 minutes on high heat. Add soy sauce, red chili sauce, tomato ketchup, and vinegar.
- Stir well. Add salt and pepper to taste. Add the cornflour slurry and stir continuously until the sauce thickens and turns glossy (around 1–2 minutes).
- Add the fried veg balls into the sauce and toss to coat evenly. Garnish with spring onion greens.