Vegetable Manchurian Dry | How to make Vegetable Manchurian Dry

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Created on 20th Jun 2017
  • Vegetable Manchurian Dry, How to make Vegetable Manchurian Dry
Vegetable Manchurian Dryby Sonal
  • Vegetable Manchurian Dry | How to make Vegetable Manchurian Dry (6 likes)

  • 1 review
    Rate It!
  • By Sonal
    Created on 20th Jun 2017

About Vegetable Manchurian Dry

Easy to make vegetable manchurian recipe. Perfect appetizer for any house party.

Vegetable Manchurian Dry, a mouth-watering delicacy which no one can resist. Most people try this amazing dish at restaurants, but with this recipe you can easily make it at home with the same taste. This super quick and easy recipe is written by Sonal . Vegetable Manchurian Dry is a dish which demands no explanations, it's a whole world of flavour in itself. Vegetable Manchurian Dry is a very simple and easy recipe to prepare. The time required to make this recipe is not very much, but the delicious taste it renders is just remarkable. This recipe of Vegetable Manchurian Dry by Sonal is perfect to serve 4 people. Even beginners can also try this recipe. The recipe is explained step by step with pictures that it becomes very easy to understand each and every step, which actually turns out to be very useful. So, the next time you have a get together, night party, kitty party or any other occasion don't forget to try out the absolutely amazing Vegetable Manchurian Dry.

  • Prep Time15mins
  • Cook Time20mins
  • Serves4People
Vegetable Manchurian Dry

Ingredients to make Vegetable Manchurian Dry

  • Capsicum chopped 1 cup
  • Carrot chopped 1 cup
  • Cabbage chopped 1 cup
  • Cornstarch 3 tbspn
  • Maida 2 tbspn
  • pepper powder 1 tspn
  • Salt
  • Soya sauce 1 tspn
  • Tomato sauce 4 tbspn
  • Chilly sauce 2 tbspn
  • Spring onions 1/4 cup
  • Garlic 2-3
  • oil

How to make Vegetable Manchurian Dry

  1. Put all chopped veggies in a grinder and grind it for few seconds.
  2. Take out the coarse mixture in a bowl, squeeze all the water. Keep squeezed water aside. Add salt , maida and 2 tbsp cornstarch to the mixture.
  3. Make lemon sized balls and deep fry it on low flame.
  4. Take a wok and heat little oil. Add garlic and half spring onions. Saute, next add all the sauces and squeezed veggies water.
  5. After that add a slurry of 1 tbsp cornstarch and water. Don't add extra water as we are making dry Manchurian.
  6. After a minute add Manchurian balls and saute well so that sauces coat properly on Manchurian balls.
  7. Lastly garnish with chopped spring onions and serve.

Reviews for Vegetable Manchurian Dry (1)

Shashi Bhargava2 months ago
a month ago