Veg Manchurian is a delicious and famous Indo Chinese dish of deep fried veggies balls in a spicy, sweet and tangy sauce/ gravy. Manchurian is basically an Indo-Chinese dish made by roughly chopping and deep-frying a main ingredient like cauliflower (gobi), potato, cottage cheese, chicken, prawn, fish or mutton and then sautéing it in a sauce flavored with soy sauce. For this Veg Manchurian recipe, Cauliflower/ gobi and carrots are used as main ingredient. Onion, capsicum, spring onion, garlic and ginger also used in this recipe. It is generally made and served as a side dish to the fried rice or noodles, but can also be served as party starter or appetizer. Here is the recipe with some tips and step by step instructions and pictures.
1. Ingredients Preview.
2. Firstly, take 1.25 cup grated cauliflower, 1/2 cup grated carrots, 1/4 cup grated capsicum,1 tsp ginger garlic paste, salt to taste and 3/4 tsp ground black pepper to it. In place of cauliflower, you can use finely chopped cabbage.
3. Then add 2 tbsp corn flour and 2 tbsp maida to it and mix all the ingredients really well. Just mix and gather the whole mixture together. Then kind of mix and knead so that the veggies leave the water and you get a dough-like mixture. But do not knead like a roti dough.
4. Then take a small portion of the mixture in your hands. Press and roll it in your palm and make a round veggie ball.
5. Make all veggie balls this way and keep aside.
6. Heat oil for deep frying in a kadai or pan. 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 oil.
7. When cooked from one side, turn the balls with a slotted spoon. Fry the balls till crisp and golden turning them over a couple of times.
8. Drain them once they have fried and stopped the ladle on the corner of the wok so that extra oil moves back in it. Fry all the Manchurian Veggie balls likewise.
9. For Manchurian Gravy, firstly heat 2 tbsp oil in a wok and sauté 1/2 inch finely chopped ginger and 3-4 finely chopped garlic cloves.
10. Then add 1 medium-sized finely chopped onion to it and sauté for a minute on high flame.
11. Then add 1/4 cup finely chopped white part of spring onion and 1/4 cup finely chopped green capsicum. Stir fry them on high flame.
12. Then add 1/4 capsicum (cut into cubes) and few onion petals to it. Stir fry them couple of minutes. Adding these onion and capsicum cubes are totally optional.
13. Add 1 tbsp vinegar, 2 tbsp soy sauce, 1 tbsp red chili sauce, 2 tbsp tomato sauce, ½ tsp ground black pepper , ¼ tsp salt and ½ tsp sugar or more if required. Stir fry making sure all the sauces are well combined.
14. Add in 1.25 cup water and boil on medium flame.
15. Now, prepare slurry by taking 2 tsp corn flour and 1/4 cup water in a small bowl. Mix well forming a lump-free slurry.
16. Pour in corn flour slurry and mix well. As soon as you add slurry, mix very well so that there are no lumps.
17. Continue to boil until the gravy thickens and turns glossy.
18. Add prepared veggie Manchurian balls to it and mix well.
19. Switch off the flame and add chopped spring onion greens. Veg Gravy Manchurian is ready to serve. Enjoy it hot with veg fried rice or noodles or plain steamed rice and even butter naan or roti.
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