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Photo of Dry Manchurian by Shalini nitesh Sharma at BetterButter

Dry Manchurian

Shalini nitesh Sharma
20 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

Recipe Tags

  • Veg
  • Easy
  • Bachelors
  • Indian
  • Frying
  • Side Dishes
  • Low Carbs

Ingredients Serving: 4

  1. cabbage grated 1 medium
  2. cauliflower grated 1/4 small
  3. carrot grated 1 medium
  4. Green chilies finely chopped 3
  5. garlic finally chopped 15 cloves
  6. ginger finely chopped 1 1/2 inch piece
  7. salt to taste
  8. Refined flour 1/4 cup
  9. Dark soy sauce 4 teaspoon
  10. oil 1 tablespoon
  11. Celery chopped 2-inch stalk
  12. corn flour/corn starch 1 teaspoon
  13. Vegetable stock 1 cup
  14. Black pepper powder 1/2 teaspoon
  15. vinegar 1 teaspoon
  16. Spring onion greens finely chopped 2 stalks


  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.

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Manvi Chauhan
Manvi Chauhan   Jun-13-2017

Mouthwatering dish

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