Recipes
Vegetable Manchurian Dry Recipe
A vital part of the desi Chinese cuisine, Manchurian is loved all over the subcontinent and for good reason. Dry Manchurians are not dehydrated people from Manchuria; these are in fact a delicious snack made with chopped fresh veggies and leafy cabbage.
Ditch the gravy and indulge in these deep fried balls of chopped veggies. These saucy Indo-Chinese fritters make for the perfect cocktail snacks and appetizers owing to their mess-free yet decadent characteristics. Follow this recipe to ball up delicious dry vegetable Manchurian.
Prep Time | 15 minutes |
Cook Time | 30 minutes |
Servings |
people
MetricUS Imperial
|
Ingredients
- 1 medium cabbage grated
- 1/4 small cauliflower grated
- 1 medium carrot grated
- 3 Green chilies finely chopped
- 15 cloves garlic finely chopped
- 1 piece Ginger finely chopped
- 1/2 inch salt to taste
- 1/4 cup maida
- 4 tsp dark soy sauce
- 1 tbsp Oil
- 2 celery stalk chopped
- 1 tsp cornstarch/ corn flour
- 1 cup vegetable stock
- 1/2 tsp black pepper powder
- 1 tsp Vinegar
- 1/2 tsp sugar
- 2 stalks spring onion finely chopped
Ingredients
|
|
Instructions
- Heat oil in a wok.
- Mix together cabbage, carrot, cauliflower, ⅓ of the green chilies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 teaspoons soy sauce well.
- Shape the mix into small balls; roll in corn flour and deep fry till golden and crisp.
- Meanwhile, heat 1 tablespoon of oil in a non-stick pan.
- Add remaining ginger, garlic and green chilies, celery, remaining soy sauce and sauté.
- Dissolve corn flour in 2 tablespoons of water.
- Add vegetable stock to the pan and simmer for 1-2 minutes.
- Add corn flour mixture, pepper powder, vinegar and sugar and mix well.
- Drain the vegetable balls and add to the sauce and mix well. Switch off the heat.
- Add half the spring onion greens and mix.
- Transfer into a serving dish and serve hot garnished with remaining spring onion greens.
- Serve hot.