veg manchurian recipeveg-manchurian-recipe

Prep time : 40 mins
Cook time : 20 mins
Total time : 1 hour


indo chinese recipe of veg manchurian.
author: dassana
recipe type: main
cuisine: indo chinese
serves: 2 to 3

ingredients (measuring cup used, 1 cup = 250 ml)

for the veg manchurian balls:

  • ½ cup grated carrot
  • ½ cup finely chopped cabbage
  • ¼ cup finely chopped bell pepper
  • 2 tbsp finely chopped spring onion/scallion greens
  • ½ tsp freshly crushed black pepper or black pepper powder or white pepper powder
  • 2 tbsp all purpose flour/maida
  • 2 tbsp cornflour
  • salt to taste

for the sauce:

  • 2 tbsp onion or spring onion/scallion whites chopped
  • 1 tbsp finely chopped celery (optional)
  • 1 tbsp ginger/adrak
  • 1 tbsp garlic/lahsun
  • 1 or 2 green chilies/hari mirch
  • 1 tbsp corn flour dissolved in 2 tbsp water
  • ½ tbsp soya sauce
  • ½ tbsp vinegar - i used balsamic vinegar
  • ½ to ¾ cup water or vegetable stock
  • ½ tsp freshly crushed black pepper or black pepper powder or white pepper powder
  • salt to taste
  • sugar to taste
  • some chopped spring onion/scallion greens for garnishing

how to make the recipe:

preparing the veg manchurian balls:

  • mix all the ingredients listed under veg balls.
  • keep aside for 15-20 minutes.
  • shape into small round balls and shallow fry or deep fry till golden browned on a moderately hot oil.
  • drain on kitchen tissues and keep aside.
  • preparing the sauce:
  • heat oil. fry the onions, ginger, garlic, chilies, celery on a high flame. there is no need to brown them.
  • add water or veg stock. add soy sauce, crushed black pepper,
  • mix well and add let the sauce simmer for 1-2 minutes.
  • add the cornflour paste to thicken the sauce.
  • thicken the sauce to your desired consistency.
  • add vinegar, salt, sugar and the fried veg balls. stir and simmer for a minute.
  • serve veg manchurian garnished with spring onion greens.

Notes

1. the best part of any chinese dish is you can change the consistency as per your liking. if you want a thinconsistency, add some veg broth or water. if you want a thick consistency, add a few teaspoons of corn flour paste. this dish thickens after it cools down. so when reheating you may have to add some water.

2. i have not added any msg to the recipe. if you want a more restaurant style effect, you can do so. but a word of caution. msg or mono sodium glutamate is not good for the health.

3. remember to fry the veg balls on medium heat. if they are fried on a high heat, then the outside will get cooked and the inside will be not cooked leaving a doughy taste in the mouth.

4. if they are fried on a low heat, they will absorb oil and this will make them oily and soggy.

5. i like the sweet sour taste of indo chinese food and hence i have added sugar to the recipe.

6. also as the soy sauce i use does not have any sugar added to it. you may avoid this or check the ingredients list in your soy sauce if sugar is there in it or not. you can also add tomato sauce for some tang and sweetness.

nutrition Information

serving size: 4

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