Vegetable Manchurian ( Chinese Cooking )


Vegetable Manchurian ( Chinese Cooking )

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Vegetarian manchurian, a flagship indo-chinese recipe! vegetable manchurian is a culmination of indian ingredients and chinese cooking style and is a wonderful fusion of flavors. These little balls of shredded vegetables soaked in a thick sauce bursting with flavors of ginger, garlic, chili and soya sauce tastes great with noodles or a bowl of fried rice. Vegetable manchurian comes from the kitchens of chinese settled in eastern india, and is a popular dish across the country today!

Vegetable Manchurian ( Chinese Cooking ) recipe - How to make Vegetable Manchurian ( Chinese Cooking )

Preparation Time:    Cooking Time:    Total Time:     Makes 3 servings
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Ingredients


For The Manchurian Balls
2 cups finely chopped cabbage
1 cup grated carrot
salt to taste
2 pinches freshly ground black pepper (kalimirch) powder
2 tbsp cornflour
4 tbsp plain flour (maida)
1 tsp finely chopped green chillies
1 tbsp finely chopped garlic (lehsun)
oil for deep-frying

For The Gravy
3 tbsp oil
2 tbsp finely chopped garlic (lehsun)
1 tbsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
2 tbsp spring onion whites
2 tbsp finely chopped capsicum
1/4 cup cornflour
1 1/2 tbsp soy sauce
salt to taste
2 pinches sugar
2 tbsp chilli-garlic sauce

For The Garnish
1 tbsp finely chopped spring onion greens

Method
For the manchurian balls

    For the manchurian balls
  1. Combine the cabbage, carrots, salt, pepper, cornflour and plain flour in a bowl and mix well.
  2. Add the green chillies and garlic and mix well.
  3. Divide the mixture into 10 equal portions and shape each portion into a round ball (if you find it difficult to form balls, sprinkle a little water).
  4. Heat the oil in a kadhai and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides.
  5. Drain on absorbent paper and keep aside.

For the gravy

    For the gravy
  1. Combine the cornflour and 1/2 cup cold water in a deep bowl, mix well and keep aside.
  2. Heat the oil in a broad non-stick pan on a high flame till it smokes.
  3. Add the ginger, garlic, green chillies and sauté on a high flame for a few seconds.
  4. Add the spring onion whites and capsicum and sauté on a high flame for 1 minute.
  5. Add the cornflour-water mixture, 1 cup of water and soya sauce, mix well and cook on a high flame for 2 to 3 minutes.
  6. Add the salt, sugar and chili garlic sauce, mix well and cook on a high flame for 30 seconds.

How to proceed

    How to proceed
  1. Just before serving, add the manchurian balls to the hot gravy, mix gently and cook on a medium flame for 2 minutes.
  2. Serve immediately garnished with spring onion greens.

Handy tip:

    Handy tip:
  1. The gravy is best made just before serving or else it might thicken.
Nutrient values per serving
Energy1366 cal
Protein16.7 g
Carbohydrates105 g
Fiber16.9 g
Fat98.7 g
Cholesterol0 mg
Vitamin A2894.4 mcg
Vitamin B11.4 mg
Vitamin B20.8 mg
Vitamin B39.5 mg
Vitamin C270.2 mg
Folic Acid232.5 mcg
Calcium261.2 mg
Iron9.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium1547.6 mg
Potassium412.9 mg
Zinc2.5 mg
Vegetable Manchurian Video by Tarla Dalal
Vegetable Manchurian ( Chinese Cooking ) recipe with step by step photos

For the Manchurian Balls

  1. In a deep bowl take finely chopped cabbage.
  2. Add grated carrots.
  3. Add salt and freshly ground black pepper to taste.
  4. Add cornflour and plain flour. They help in binding together all the vegetables and also, provide a crunchy bite to the manchurian balls.
  5. Combine and mix well. Use a little water if required.
  6. Then add chopped green chillies and chopped garlic.
  7. Divide the mixture into 10 equal portions and shape each portion into a round ball (if you find it difficult to form balls, sprinkle a little water).
  8. Heat the oil in a kadhai and deep-fry the balls, a few at a time, on a medium flame till they turn golden brown in colour from all the sides.
  9. Drain on absorbent paper and keep aside. You can dip them in a spicy schezuan sauce and enjoy them as it is. 

For the Manchurian gravy

  1. Heat the oil in a broad non-stick pan on a high flame till it smokes.
  2. Add the ginger, garlic, green chillies and sauté on a high flame for a few seconds.
  3. Add the chopped spring onion whites.
  4. Now, add chopped capsicum and sauté on a high flame for 1 minute.
  5. In a bowl dissolve the cornflour in water
  6. Add the corn flour-water mixture and mix
  7. Add ½ cup of water and mix again
  8. Add some more water.
  9. Add soya sauce. Soya sauce gives flavour and colour to the dish. Add more water if required.
  10. Add salt to taste. Take care while adding salt as the soya sauce already has enough salt.
  11. Add sugar.
  12. Add chilli-garlic sauce.
  13. Mix well and cook on a high flame for 30 seconds
  14. Add the fried Manchurian balls
  15. Mix gently and cook on a medium flame for 2 minutes
  16. Serve garnished with spring onion greens
  17. These Indo-Chinese Manchurian goes well with Chinese Fried Rice and Noodles. 

Reviews

Vegetable Manchurian ( Chinese Cooking )
 on 16 May 15 05:15 PM
5

An authentic, vegetable machurian, just as you get in the restaurant. I have loved the taste, served this with spicy shcezwan rice.
Vegetable Manchurian ( Chinese Cooking )
 on 16 May 15 11:52 AM
5

thank you so much for sharing an easy and amazing chinese recipe...