Veg Manchurian
Veg Manchurian Recipe
Veg Manchurian is a popular Indo-Chinese dish made with deep-fried vegetable dumplings served in a flavorful sauce. Here’s a recipe for both the veggie dumplings and the sauce:
Ingredients:
For Vegetable Dumplings (Manchurian Balls):
1 cup finely chopped cabbage
1/2 cup finely chopped carrot
1/2 cup finely chopped bell peppers (capsicum), preferably red and green
1/4 cup finely chopped spring onions (both white and green parts)
1/4 cup finely chopped cauliflower (optional)
2-3 cloves of garlic, minced
1-inch piece of ginger, grated
2-3 green chilies, finely chopped (adjust to taste)
2 tablespoons all-purpose flour (maida)
2 tablespoons cornflour (cornstarch)
1/2 teaspoon black pepper powder
Salt to taste
Oil for deep frying
For the sauce:
2 tablespoons oil
2-3 cloves of garlic, minced
1-inch piece of ginger, grated
2-3 green chilies, finely chopped (adjust to taste)
2 tablespoons finely chopped spring onions (white part)
1/4 cup finely chopped bell peppers (capsicum)
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1 teaspoon red chili sauce (adjust to taste)
1/2 teaspoon sugar
1/2 teaspoon black pepper powder
Salt to taste
1 cup water
1 tablespoon cornflour (cornstarch) mixed with 2 tablespoons water to make a slurry
1 tablespoon finely chopped spring onions (green part) for garnish
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For Vegetable Dumplings (Manchurian Balls):
In a large bowl, combine all the chopped vegetables, minced garlic, grated ginger and chopped green chillies and mix.
Add cornflour, black pepper powder, flour and salt to the vegetable mixture. Mix everything well to form a consistency. If the mixture seems too dry, you can add water.
Shape the mixture into dumplings or small balls. They can be round or slightly flattened.
Heat oil in a pan and deep fry. When the oil is hot, fry the vegetables in batches until they become crisp and golden brown. Remove them with a slotted spoon and drain off excess oil on paper towels. Keep them separate.
For the sauce:
Heat two tablespoons of oil in a separate pan over medium-high heat.
Add chopped green chillies, grated ginger and minced garlic. Saute them for a minute or until they become aromatic.
Finely chop capsicum and white green onion. Fry them for 2-3 minutes until they become slightly soft.
Mix tomato ketchup, red chili sauce, sugar, black pepper powder and salt and add soy sauce. Mix salt and sauce well.
Add 1 cup water and bring the mixture to a boil.
As soon as the sauce comes to a boil, reduce the flame and add the cornflour solution (cornflour mixed with water). Keep stirring continuously. This will make the sauce thick.
Add the fried vegetable dumplings (Manchurian balls) to the sauce, cook slowly and cover with the sauce.
Cook for two to three minutes to absorb the flavor of the pakodas.
Garnish with green onions (finely chopped).
Your Vegetable Manchurian is ready! Best eaten hot with noodles or boiled rice. Adjust the amount of chili sauce as per your choice .
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