Vegetable Dry Manchurian | How to make Vegetable Dry Manchurian

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ByDeepa Gupta
Created on 8th Oct 2015
  • Vegetable Dry Manchurian, How to make Vegetable Dry Manchurian
Vegetable Dry Manchurianby Deepa Gupta
  • Vegetable Dry Manchurian | How to make Vegetable Dry Manchurian (24 likes)

  • 1 review
    Rate It!
  • By Deepa Gupta
    Created on 8th Oct 2015

About Vegetable Dry Manchurian

This delicious chinese starter is loved equally by adults as much as by children. And it also helps us feed the kids those veggies which otherwise they would not like.

Vegetable Dry Manchurian is a delicious dish which is liked by the people of every age group. Vegetable Dry Manchurian by Deepa Gupta is a step by step process which is best to understand for the beginners. Vegetable Dry Manchurian is a dish which comes from Fusion cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 4 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Vegetable Dry Manchurian takes few minute for the preparation and 30 minute for cooking. The aroma of this Vegetable Dry Manchurian make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Vegetable Dry Manchurian will be the best option for you. The flavor of Vegetable Dry Manchurian is unforgettable and you will enjoy each and every bite of this. Try this Vegetable Dry Manchurian at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
Vegetable Dry Manchurian

Ingredients to make Vegetable Dry Manchurian

  • Cabbage (finely grated) - 1/2 cup
  • Cauliflower (finely grated) - 1/2 cup
  • Carrots finely grated - 2 tbsp
  • Bell peppers (finely chopped) - 2 tbsp
  • Corn flour - 2 tbsp
  • Onions (finely chopped) - 1 tbsp
  • Black or white pepper - 1/2 tsp
  • Oil for frying and Salt to taste
  • Beetroot grated (optional)
  • For the sauce :
  • Some finely chopped garlic and gjnger - 1 each
  • Spring onion or onions finely chopped - 1
  • Green Chili finely chopped - 1
  • Spring onion greens - 4 to 5
  • Cornflour - 1 tsp
  • Vinegar - 1/4 tsp
  • Soya sauce as per taste
  • Red or green chili sauce as per taste
  • Tomato ketchup as per taste
  • Black pepper - a pinch
  • Salt to taste

How to make Vegetable Dry Manchurian

  1. For the Manchurian balls: Mix all the finely chopped vegetables,cornflour and maida in a bowl and mix well.
  2. Now add the other ingredients, mix well and wait till the juices of the veggies mix well into the flours and knead till you can make a dough.
  3. Make small lemon sized balls and keep on a plate. Heat oil in a wok, add the manchurian balls one by one and deep fry over medium heat till golden brown.
  4. Remove manchurian balls on kitchen paper and keep aside.
  5. To make the sauce: Heat 1 tbsp oil in a pan, add the ginger garlic and green chilies, saute and immediately add the onions.
  6. Saute till onions are golden . Then add all the sauces and mix well. Now add the salt, pepper, and mix the cornflour in very little water and add this to the mix.
  7. Keep stirring well, add the manchurian balls and mix well. Add the vinegar and spring onion greens.
  8. The manchurian is ready to be served Serve Hot!

Reviews for Vegetable Dry Manchurian (1)

Harshal Shukla2 years ago
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