veg manchurian dry recipe |
Chinese dry Manchurian |
veg manchurian Indo Chinese starter |
how to make dry veg manchurian | with 36 amazing images.
veg manchurian dry recipe |
Chinese dry Manchurian |
veg manchurian Indo Chinese starter |
how to make dry veg manchurian is one of the most famous starters ordered at restaurants. Learn how to make
dry veg Manchurian.
To make
veg manchurian dry, first make the Manchurian balls. For that combine all the ingredients along with 2 tbsp of water in a deep bowl and mix very well. Divide the mixture into 14 equal portions and shape each portion into a ball (if you find it difficult to form balls, sprinkle a little water). Heat the oil in a deep non-stick pan 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. Drain on an absorbent paper and keep aside. Then make dry sauce. Combine the cornflour and ¼ cup of water in a bowl, mix well and keep aside. Heat the oil in a broad non-stick pan, add the green chillies, ginger, garlic and spring onion whites and greens and sauté on a high flame for a few seconds. Add the soy sauce, vinegar, tomato ketchup, red chilli sauce, cornflour-water mixture, salt and pepper, mix well and cook on a high flame for 1 minute. Add the manchurian balls to the dry sauce, toss gently and cook on a high flame for 1 minute. Switch off the flame, add the spring onion greens. Serve immediately.
Chinese dry Manchurian, which is one of the most popular
Chinese dishes in India, is sold even in roadside food stalls and snack counters these days! This popularity is well-deserved, because the
Veg Manchurian does have a zesty charm that captivates anybody who bites into one.
This
veg manchurian Indo Chinese starter is a mixture of crunchy veggies shaped into balls and deep-fried, and then tossed with an assortment of sauces and flavour enhancers like ginger, green chillies and garlic.
Spring onions are a must to make
dry veg manchurian, because it gives an authentic taste and aroma. Although the manchurian does not taste bad after cooling, we would advise serving it immediately while the flavours are vibrant and the textures are crisp and fresh.
You can also try other Chinese recipes like
steamed wontons and
spring rolls.
Tips for
veg manchurian dry. 1. One speciality about this starter is the use of finely chopped veggies. Ensure you follow it for the best texture. 2. While shaping Manchurian balls, take small spoonfuls of the mixture in your hands and shape them into small balls. If the mixture is too sticky then you might have to apply a little oil on your hands before shaping them into balls. It is very important that the Manchurian balls hold their shape well. 3. Before frying all the Manchurian balls, try deep frying one ball in hot oil. If it doesn’t split, go ahead and fry the other Manchurian balls. If it disintegrates, sprinkle a little plain flour, mix again, shape into balls and then deep fry. 4. You can chop the veggies and keep ready. But the starter is best assembled and cooked just before serving.
Enjoy
veg manchurian dry recipe |
Chinese dry Manchurian |
veg manchurian Indo Chinese starter |
how to make dry veg manchurian | with step by step photos.