VEG MANCHURIAN

🕒Prep Time

15 mins

🕒Cook Time

20 mins

🕒Total Time

35 mins

Course

indo chinese

Cuisine

indo chinese

Servings

4 Servings

Calories

190 kcal

Vegetables Manchurian is a very tasty Indo-Chinese dish made with wisps of vegetables balls into a sauce with  hot, sweet, sour and salty flavors. It's a dish you'll be treating yourself to again and again. Veg Manchurian balls in Manchurian sauce is likely on every Indian restaurants menu. And that is reason! Fried vegetable balls that are crunchy and packed with flavour are simmered in an intense, hot, spicy, sweet, sour, tangy,  aromatic sauce till they soak up all that flavour and become even very good taste!

Vegetables Manchurian with gravy mostly served with fried rice or hakka noodles

Veg Manchurian dry which is usually served as a starters For makeing vegetable manchurian dry, follow all the steps in this recipe as steps by steps but only add 2 tbs water while making the manchurian sauce. The result will be a sauce that just coats the veg balls and you will have a very tasty veg manchurian dry

2 carrot (grated)

6 tbsp grated cabbage 

4 tbsp spring onion (chopped)

1 mediom onion (finely chopped)

2 tbs capsicum (finely chopped)

½ tsp ginger garlic paste

1 tsp red chilli sauce

 salt according to taste 

2 tbsp maida / plain flour

2 tbsp cornflour

Veg oil (for frying)

2 tbsp oil

1 tbs butter 

1 tsp ginger (finely chopped)

2 tsp garlic (finely chopped)

3 tbsp spring onion (chopped)

1 onion (finely chopped)

½ capsicum (sliced)

1 green chilli (slit)

½ tsp black pepper powder

1 1/2 tbsp vinegar

2 tbsp soy sauce

1 tsp red chilli sauce

2 tbsp tomato sauce

2 cup water

 salt according to taste 

for slurry bater

4 tsp cornflour

1/2 cup water

Start, take in a large dip bowl take 2 carrot(grated), 6 tbsp cabbage(grated), 4 tbsp chopped spring onion, 1 onion finely chopped, 2 tbs chopped capsicum and ½ tsp ginger garlic paste.

And now add 1 tsp red chilli sauce, salt accordingtotaste.

mix very well together making sure everything is combined properly,

 add 2 tbsp maida(all-purposeflour), 2 tbsp cornflour and mix together well.

form a soft dough adding maida if required.

Now prepare a small sized balls.

deep fry in medium hot vegetable oil keeping the flame medium. 

Stir the frying, until the balls turn golden brown.

drain off the manchurian balls and keep aside.

now in a large dip pan , heat 2 tbsp oil and 1tbs butter, saute 1 tsp ginger, 2tsp garlic, 1 green chilli and 3 tbsp spring onion.

Add 1 onion(finely chopped) and stir fry on high flame.

further, add ½ capsicum sliced and stir fry until it half cooked.

Add 1 1/2 tbsp vinegar, 2 tbsp soy sauce, 1 tsp red chilli sauce, 2 tbsp tomato sauce, ½ tsp black  pepper powder and salt accordingtotaste.

stir fry making sure all the sauces are well combined properly.

Add in 2 cup of warm water and boil on medium heat.

In a small bowl take 4 tsp cornflour and 1 1/2 cup water.

mix in gravy well forming a lump-free gravy.

pour in cornflour slurry and mix properly.

continue to boil on medium heat until the gravy thickens and turns glossy.

Add  prepared veg manchurian balls in the gravy, 2 tbsp spring onion and mix in the manchurian gravy.

finally, serve veg manchurian gravy with hukka noddles and fried rice.

For more recipe link

NUTRITION 

Calories: 195kcal

Carbohydrates: 25g

Protein: 5g

Fat: 10g

Saturated Fat: 1g

Sodium: 1365mg

Potassium: 329mg

Fiber: 3g

Sugar: 8g

Vitamin C: 56mg

Calcium: 35mg

Iron: 2mg