Dry Manchurian | How to make Dry Manchurian

By Shalini nitesh Sharma  |  12th Jun 2017  |  
5.0 from 1 review Rate It!
  • Dry Manchurian, How to make Dry Manchurian
  • Prep Time

    20

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

46

1





About Dry Manchurian Recipe

Dry Manchurian is an authentic dish which is perfect to serve on all occasions. The Dry Manchurian is delicious and has an amazing aroma. Dry Manchurian by Shalini nitesh Sharma will help you to prepare the perfect Dry Manchurian in your kitchen at home. Dry Manchurian needs 20 minutes for the preparation and 30 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Dry Manchurian. This makes it easy to learn how to make the delicious Dry Manchurian. In case you have any questions on how to make the Dry Manchurian you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Shalini nitesh Sharma. Dry Manchurian will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Dry Manchurian

Ingredients to make Dry Manchurian

  • Cabbage grated 1 medium
  • Cauliflower grated 1/4 small
  • Carrot grated 1 medium
  • Green chilies finely chopped 3
  • Garlic finally chopped 15 cloves
  • Ginger finely chopped 1 1/2 inch piece
  • Salt to taste
  • Refined flour 1/4 cup
  • Dark soy sauce 4 teaspoon
  • Oil 1 tablespoon
  • Celery chopped 2-inch stalk
  • Corn flour/corn starch 1 teaspoon
  • Vegetable stock 1 cup
  • Black Pepper powder 1/2 teaspoon
  • Vinegar 1 teaspoon
  • Spring onion greens finely chopped 2 stalks

How to make Dry Manchurian

  1. Heat sufficient oil in a kadhai mix together cabbage, carrot, cauliflower 1/3 after green chillies,1/3 of the garlic,2/3 of the ginger, salt, refined flour and 2 taps soy sauce well.
  2. Shape into small balls, roll in cornflour and deep fry till golden and crisp.
  3. Meanwhile, heat 1 tbsp oil in a non-stick pan.Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and source.
  4. Dissolves cornflour in 2 tbsp water.Add vegetable stock to the pan and simmer for 1-2 minutes
  5. Add cornflour mixture, pepper powder, vinegar and mix well.
  6. Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat.
  7. Add half the spring onion greens and mix well.
  8. Transfer into a serving dish and serve hot garnished with remaining spring onion greens.

Reviews for Dry Manchurian (1)

Manvi Chauhan6 months ago

Mouthwatering dish
Reply

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