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Photo of Vegetable Manchurian by Sunita Ramankulath at BetterButter
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Vegetable Manchurian

Aug-20-2016
Sunita Ramankulath
30 minutes
Prep Time
30 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Vegetable Manchurian RECIPE

Everyone loves Chinese food in my house. Going out for it is not an option. Chinese masala available in the markets are not liked so perfected my own version. Healthy and yummy easy to make recipe.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Chinese
  • Stir fry
  • Frying
  • Main Dish
  • Vegan

Ingredients Serving: 6

  1. For the Manchurian:
  2. 250 gms cabbage
  3. 1 medium carrot about 75 gms
  4. 75 gms capsicum
  5. 3-4 spring onion greens
  6. 1/2 tsp finely chopped green chilies
  7. 1 tbsp finely chopped coriander
  8. 1 tbsp coarsely ground ginger - garlic paste
  9. 1/4 tsp pepper powder
  10. 1/4 tsp light soy sauce
  11. 1 tbsp roasted gram flour
  12. 1 tbsp corn flour
  13. 2-3 tbsp all purpose flour / maida
  14. salt as per taste
  15. vegetable oil for frying
  16. For the gravy:
  17. 1 tbsp finely minced ginger
  18. 1 tbsp finely minced garlic
  19. 3-4 spring onion bulbs cut length wise
  20. 1 small capsicum cut lengthwise (optional)
  21. 2-3 spring onion greens chopped fine
  22. 2 green chilies slit and halved
  23. 1 tbsp finely chopped coriander
  24. 2 tbsp light soy sauce
  25. 1/2 tsp dark soy sauce
  26. 1/4 tsp pepper powder
  27. 1 tbsp tomato sauce
  28. 1 tbsp red chili sauce (I used Thai sweet chili sauce)
  29. 1 tsp schezwan sauce (optional)
  30. 1 tsp chili vinegar
  31. salt to taste
  32. 2-3 tbsp corn slurry
  33. 2-3 tbsp vegetable oil

Instructions

  1. Finely chop cabbage and then add finely chopped capsicum to it followed by grated carrot.
  2. Add light soy sauce, ginger-garlic paste, green chillies, pepper powder, spring onion greens, coriander and combine with vegetables.
  3. Add gram flour, corn flour, maida and salt as per taste and mix it well. Make small balls and refrigerate for 5-10 minutes.
  4. Heat oil in a wok on low to medium heat and fry the Manchurian balls a light golden color. Drain on kitchen paper towels and keep aside.
  5. For the gravy:
  6. Add about 2-3 tbsp oil in wok on high heat and add onions. Saute till it lightly changes color and becomes slightly transparent.
  7. Add finely chopped ginger, garlic and saute till the raw smell disappears.
  8. Add chopped capsicum and green chillies and stir fry for 2 minutes.
  9. Reduce flame and add light soy sauce, tomato sauce, chili sauce, pepper powder. Stir and cook for about 1 minute till gravy appears thickened.
  10. Add about 250 - 300 ml water and bring to a boil.
  11. Add dark soy sauce and chili vinegar and let it boil for a minute.
  12. Add corn starch slurry and cook till the gravy thickens.
  13. Add fried Manchurian balls and stir gently till coated with gravy.
  14. You can substitute vegetables Manchurian balls with paneer nuggets. I have posted the recipe for this as well.
  15. Garnish with finely chopped spring onion greens and coriander.
  16. Serve hot with plain rice fried rice or vegetable noodles.

Reviews (3)  

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Shaina Dawar
Oct-28-2016
Shaina Dawar   Oct-28-2016

Wat z corn slurry

Nilofar Khan
Sep-05-2016
Nilofar Khan   Sep-05-2016

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