Maggi Manchurian Video

Maggi Manchurian Video

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Planning a party and looking for something unique and attractive? Try this Indian maggi manchurian gravy which is a variation to veg manchurain. An exotic addition to your menu, you can serve it as a snack or a starter.




Recipe Description for Maggi Manchurian, Noodles Manchurian

Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients


For The Maggi Balls
2 packets maggi noodles
1 packet maggi tastemaker
1/4 cup finely chopped onions
1/4 cup finely chopped carrot
1/4 cup finely chopped capsicum
1/4 cup finely chopped cabbage
1 tbsp schezwan chutney
1/4 cup cornflour
2 1/2 tbsp plain flour (maida)
salt to taste
oil for deep-frying
1 packet maggi noodles , coarsely crushed

For The Sauce
1 tbsp cornflour
1 tbsp oil
2 tsp finely chopped garlic (lehsun)
2 tsp finely chopped ginger (adrak)
2 tsp green chilli paste
1/2 cup onion cubes
1 cup coloured capsicum cubes
1 tsp vinegar
1 tbsp soy sauce
2 tbsp schezwan chutney
1 tbsp red chilli sauce
salt and to taste
2 tbsp finely chopped spring onions

Other Ingredients
2 tbsp finely chopped spring onions

Method

For the maggi balls
  1. Heat 2 cups of water in a broad non-stick pan, add the maggi noodles and 1 packet tastemaker, mix well and cook on a medium flame for 8 to 10 minutes.
  2. Transfer to a deep bowl and cool completely.
  3. Once cooled, add the onions, carrot, cabbage, capsicum, schezwan chutney, cornflour, plain flour and salt and mix very well to form a dough using your hands.
  4. Divide the mixture into 16 equal portions and roll each portion into a ball.
  5. Roll them in crushed maggi till it coated from all the sides.
  6. Heat oil in a kadhai, and deep fry a few balls at a time till golden brown and crisp.
  7. Drain on an absorbent paper. Keep aside.

For the sauce
  1. Combine the cornflour and 1 cup of water in a bowl and whisk well. Keep aside.
  2. Heat the oil in a broad non-stick pan, add the garlic, ginger and green chillies and sauté on a medium flame for 1 minute.
  3. Add the onions and capsicum and sauté on a medium flame for 1 minute.
  4. Add the vinegar, soya sauce, schezwan chutney, red chilli sauce, cornflour-water mixture, salt and black pepper powder and mix well and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside.

How to proceed
  1. Just before serving, add the maggi balls, mix well and cook on a medium flame for 1 to 2 minutes, while tossing occasionally.
  2. Add finely chopped spring onions and mix well.
  3. Serve the {span class="bold1"}maggi manchurian{/span} immediately.
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