Dry Manchurian | How to make Dry Manchurian

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ByShalini nitesh Sharma
Created on 12th Jun 2017
  • Dry Manchurian, How to make Dry Manchurian

Dry Manchurian, a succulent delicacy which is famous all over the world. Dry Manchurian is one dish which makes its accompaniments tastier. With the overflow of flavours, Dry Manchurian has always been everyone's favourite. This recipe by Shalini nitesh Sharma is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Dry Manchurian, just the perfect situation when you realise that you need to know how to make the perfect Dry Manchurian. So, at that time you can try out this delicious recipe by Shalini nitesh Sharma. The recipe of Dry Manchurianis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Dry Manchurian is 30 minute. This recipe of Dry Manchurian is perfect to serve 4. Dry Manchurian is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

  • Prep Time20mins
  • Cook Time30mins
  • Serves4People
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 Chauhan2 months ago
Mouthwatering dish