Stuffed Bread Dry Manchurian | How to make Stuffed Bread Dry Manchurian

By Gayathri Sankaran  |  25th Aug 2016  |  
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  • Stuffed Bread Dry Manchurian, How to make Stuffed Bread Dry Manchurian
Stuffed Bread Dry Manchurianby Gayathri Sankaran
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About Stuffed Bread Dry Manchurian Recipe

Manchurian is common. Veg ball manchurian too is well known. But have you ever heard of Bread Manchurian with stuffing? The only way to know how amazing it tastes is to cook it the right away as below.

Stuffed Bread Dry Manchurian is one dish which makes its accompaniments tastier. With the right mix of flavours, Stuffed Bread Dry Manchurian has always been everyone's favourite. This recipe by Gayathri Sankaran is the perfect one to try at home for your family. The Stuffed Bread Dry Manchurian recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Stuffed Bread Dry Manchurian is 15 minutes and the time taken for cooking is 20 minutes. This is recipe of Stuffed Bread Dry Manchurian is perfect to serve 2 people. Stuffed Bread Dry Manchurian is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Stuffed Bread Dry Manchurian. So do try it next time and share your experience of cooking Stuffed Bread Dry Manchurian by commenting on this page below!

Stuffed Bread Dry Manchurian

Ingredients to make Stuffed Bread Dry Manchurian

  • potato - 2 nos
  • spring onion - few
  • salt
  • onion - 1 (for stuffing) and 1/4 for the gravy
  • coriander leaves - few
  • oil - to deep fry
  • chilli powder - 1 tsp
  • turmeric Powder - 1/4 tsp
  • capsicum - 1/2
  • tomato sauce - 3-4 tsp
  • Soya sauce - 2 tsp
  • vinegar - 1 tsp
  • Corn flour - 1 tsp

How to make Stuffed Bread Dry Manchurian

  1. For the Stuffing, cook the potatoes until they are 90% cooked i.e they must be well cooked but not easily mashed so that the crunchiness remains. Then chop them into small cubes, also very finely chop the onions and some coriander as well.
  2. In a kadai, add some oil and fry the onions until they are well cooked, then add the chopped potatoes along with salt, chilli powder, turmeric and 1.5 tsp tomato sauce. Mix it well in a low flame, add the coriander and turn off the flame after cooking it for a minute. (Cooking it too much may further cook the potatoes and the crunchiness maybe lost.) The stuffing is ready.
  3. To make the Manchurian, use fresh sweet bread and cut its edges. Roll each bread slice flat using a rolling pin (like how we roll chapathis). Cut each slices into half i.e we would get 2 long rectangular strips out of each bread slice.
  4. Place little stuffing on one half of the bread strip. Use water and wet all the sides of the strip using your finger, then close the stuffing with the other half of the bread strip. Press all the sides firmly. (The water will act like a glue and seal the stuffing inside the bread strip. Make sure all sides are sealed well. Do not stuff too much as they may easily come out while frying.)
  5. Heat oil in kadai until it is medium hot and fry them in oil until they are crisp and golden brown. (Note to fry in medium to low flame only as the bread does not take too long to cook and may easily get burnt if the heat is high.)
  6. For the gravy, cut half capsicum and half onion length wise or into cubes, as you desire. Finely chop the spring onions as well.
  7. In a kadai, heat some oil, add the onions, capsicum and saute for a few minutes. Mix the cornflour in 1/2 cup of water forming no lumps and pour into the kadai. Add the soya sauce with the remaining tomato sauce and vinegar, cook for a minute until it forms a semi-thick gravy. Add spring onions and turn off the flame. The gravy is ready.
  8. Add the prepared bread stuffed manchurian into the hot gravy and toss it slowly for half a minute. Once the gravy is well coated on the Manchurian, place it on a serving plate and garnish with some more spring onions.
  9. Serve it hot.

My Tip:

For the stuffing even mashed potatoes can be used, however 90% cooked potatoes add a crunchy and different taste. Other vegetables like green peas, finely chopped capsicum or sweet corn can also be used along with the potatoes. I have used lesser amount of finely chopped onions as compared to the potatoes to keep the potato taste dominant. Do not keep the fried manchurian for too long in the gravy as the bread may turn soggy very soon. Toss the manchurian in hot gravy just before serving it to retain the crunch. Alternatively, the bread can be crumbled and made into dough by adding a little water. This dough should be of chapathi dough consistency. Take some dough, flatten it, place some stuffing and make it into desired shapes and deep fry.

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