TABLE OF CONTENTS
Introduction
A very popular Indo-Chinese cuisine Manchurian is a perfect appetizer to start your eve with. This tasy yet healthy appetizer option can be made with veggies or panner .This recipe of ours is the most healthiest as well as tastiest. We have used the most healthiest veggies which are bagged up with a lot of nutritional benefits.
This Manchurian recipe is made by dipping the crispy veg balls in a sweet, spicy and tangy sauce and further seasoning it with freshly crushed black pepper to give it a perfect blend of flavours. This Manchurian can be made in three ways i.e dry, semi gravy and gravy. The dry fry is a perfect appetizer whereas the gravy version can be served along with noodles or fried rice. This Manchurian recipe of ours will surely satisfy your taste buds so please do try it and don’t forget to share your reviews in the comments section below…
Ingredients
Cabbage- 1 cup
Carrots – 2 to 3 (medium sized)
Capsicum- 1 cup
French beans- 1 cup (finely chopped)
Onions- 2 (finely diced)
Tomato ketchup- 6 to 7 tablespoon
Soy sauce- 2 tablespoon
Red chilli sauce- 1 tablespoon
Garlic- 8 to 10 cloves
Ginger- 1 tablespoon
Green chillies- 3 to 4 or as per taste
Vinegar- 1 tablespoon
Sugar- 1 tablespoon
Refined flour- 1 cup
Cornflour- 1 tablespoon
Water- as per requirements
Oil- for frying and tossing
Black pepper- 1/2 tablespoon
Step by step recipe with images
Making the Manchurian balls:
1) Firstly grate the carrots and finely chop the capsicum and French beans and cabbage in a bowl.
2) Now add the veggies in the mixing pot. Mix them well.
3) Now add 2 to 3 tablespoon of tomato ketchup in the veggies.
4) Add 1 tablespoon of soy sauce in the mixture.
5)Add 1 tablespoon of ginger, garlic and chilli mixture.
6)Add 1/2 tablespoon of black pepper in it.
7)Add salt as per taste.
8) Finally add 3/4 cup of refined flour in the mixture.
9) Mix them all together and finally add 1 to 2 tablespoon of water to bind them all together in a soft dough.
10) Now using your hands, make small sized balls and roll them using your palms.
11) Repeat the same with the leftover dough or mixture.
12) Now coat the balls well with refined flour.
13) Your balls are ready for frying.
Frying the Manchurian
1) Firstly heat a pan with 2 to 3 cups of refined oil.
2) Add a pinch of mixture to see if the oil is ready for frying or not. If the mixture comes up then the oil is perfectly ready.
3) Now turn the flame to low and slowly add the Manchurian balls in the oil one by one.
4) Now turn the flame to high and fry the balls for 2 to 3 minutes, so that the other coat hardens and the balls do not break.
5) Now turn the flame to low and cook the balls for another 5 minutes until it turn golden brown and crisp.
6) Your Manchurian balls are ready. Transfer them to a bowl and repeat the same with the remaining batches.
Final step, Tossing
1) Firstly dice 1 onion and 1 capsicum.
2) Now heat a pan with 4 to 5 tablespoon of refined oil.
3) Turn the flame to medium high and slowly add 1 tablespoon of crushed chilli, garlic and ginger. Saute it for a minute or so till it turns golden and aromatic.
4) Now add the diced capsicum and onion to it and stir well for 2 minutes.
5) Add a tablespoon of vinegar to it.
6) Add a tablespoon of sugar and mix well.
7) Now add salt as per taste.
8) Add 1 tablespoon of soy sauce to the veggies.
9) Add 4 tablespoon of tomato sauce to the mixture.
10) Now add 1 tablespoon of red chilli sauce and give them a good stir. Turn the flame to low.
11) Now add 1 tablespoon of cornflour in a glass of water and mix well.
12) Add the cornflour slurry to the veggies and keep on stirring it to avoid lumps.
13) Cook it for 2 to 3 minutes until it thickens and glossy.
14) Add the balls in the greavy and toss well.
15) Add 1/2 tablespoon black pepper.
16) Stir well and turn the flame off.
17) Your Manchurian is ready to be served. Tastes best when served hot.
Tips and Tricks
1) Chop the veggies finely.
2) If the balls turn out too be too sticky, add some more refined flour to it. Generally the balls are sticky until coated with refined flour.
3) Coating the Manchurian balls with refined flour prevents the ball from breaking.
4) Turn the flame to high after adding to the balls oil. It will prevent them from breaking.
5) Keep on stirring the gravy while adding cornflour to avoid lumps.
Healthier version
1) You can bind the veggies with half wheat flour and half refined flour, if you want to avoid the use of refined flour.
2) You can add other veggies like bottle gourd and broccoli to make it more healthier.
3) You can avoid the use of green chillies if you are allergic to spicy food.
4) You can airfry the Manchurian balls in an Airfryier.
Recipe card
Manchurian
Ingredients
- Cabbage- 1 cup
- Carrots – 2 to 3 (medium sized)
- Capsicum- 1 cup
- French beans- 1 cup (finely chopped)
- Onions- 2 (finely diced)
- Tomato ketchup- 6 to 7 tablespoon
- Soy sauce- 2 tablespoon
- Red chilli sauce- 1 tablespoon
- Garlic- 8 to 10 cloves
- Ginger- 1 tablespoon
- Green chillies- 3 to 4 or as per taste
- Vinegar- 1 tablespoon
- Sugar- 1 tablespoon
- Refined flour- 1 cup
- Cornflour- 1 tablespoon
- Water- as per requirements
- Black pepper- 1/2 tablespoon
- Oil- for frying and tossing
Instructions
Making the Manchurian balls:
- Firstly grate the carrots and finely chop the capsicum and French beans and cabbage in a bowl.
- Now add the veggies in the mixing pot. Mix them well.
- Now add 2 to 3 tablespoon of tomato ketchup in the veggies.
- Add 1 tablespoon of soy sauce in the mixture.
- Add 1 tablespoon of ginger, garlic and chilli mixture.
- Add 1/2 tablespoon of black pepper in it.
- Add salt as per taste.
- Finally add 3/4 cup of refined flour in the mixture.
- Mix them all together and finally add 1 to 2 tablespoon of water to bind them all together in a soft dough.
- Now using your hands, make small sized balls and roll them using your palms.
- Repeat the same with the leftover dough or mixture.
- Now coat the balls well with refined flour.
- Your balls are ready for frying.
Frying the Manchurian:
- Firstly heat a pan with 2 to 3 cups of refined oil.
- Add a pinch of mixture to see if the oil is ready for frying or not. If the mixture comes up then the oil is perfectly ready.
- Now turn the flame to low and slowly add the Manchurian balls in the oil one by one.
- Now turn the flame to high and fry the balls for 2 to 3 minutes, so that the other coat hardens and the balls do not break.
- Now turn the flame to low and cook the balls for another 5 minutes until it turn golden brown and crisp.
- Your Manchurian balls are ready. Transfer them to a bowl and repeat the same with the remaining batches.
Final step, Tossing:
- Firstly dice 1 onion and 1 capsicum.
- Now heat a pan with 4 to 5 tablespoon of refined oil.
- Turn the flame to medium high and slowly add 1 tablespoon of crushed chilli, garlic and ginger. Saute it for a minute or so till it turns golden and aromatic.
- Now add the diced capsicum and onion to it and stir well for 2 minutes.
- Add a tablespoon of vinegar to it.
- Add a tablespoon of sugar and mix well.
- Now add salt as per taste.
- Add 1 tablespoon of soy sauce to the veggies.
- Add 4 tablespoon of tomato sauce to the mixture.
- Now add 1 tablespoon of red chilli sauce and give them a good stir. Turn the flame to low.
- Now add 1 tablespoon of cornflour in a glass of water and mix well.
- Add the cornflour slurry to the veggies and keep on stirring it to avoid lumps.
- Cook it for 2 to 3 minutes until it thickens and glossy.
- Add the balls in the greavy and toss well.
- Add 1/2 tablespoon black pepper.
- Stir well and turn the flame off.
- Your Manchurian is ready to be served. Tastes best when served hot.
MORE CHINESE RECIPE:
1) Recipe for American Choupsey
