When I was first introduced to Chinese food as a child, my instant favourites were chilli chicken dry and veg manchurian dry. There is nothing really special about this dish compared to the other Indo-Chinese dishes but it still rocks at parties and is a must have at the roadside chinese stands. This easy to prepare dish is likely to earn you a lot of compliments from your family. So do try out and let me know in the comments section if this dish was a crowd pleaser or not!
For making the manchurian balls
- 2 cups finely chopped cabbage
- 1/2 cup chopped french beans
- 1 cup grated carrot
- 100g all purpose flour
- 3 tbsp corn flour
- 1 tsp pepper powder
- 2 tsp ginger garlic paste
- 1 tsp red chilli powder
- Salt to taste
- 50 ml water
For making the sauce
- 2 cubed bell peppers
- 1 medium diced onion
- 2 tsp sweet and sour sauce
- 5-6 pods of crushed/finely chopped garlic
- 2 tsp red chilli sauce
- 1 tsp soy sauce
- 2 tsp tomato sauce
- Salt to taste
|Prep time: 15 mins||Cooking time: 30 mins||Serves 3-4|
Procedure ⎪How to make veg manchurian dry
- For making the manchurian balls
Clean, wash and finely chop all the veggies
Add in the rest of the ingredients except water and mix well
Now pour in water little by little and combine all the ingredients well
Apply a little bit of oil on your palms and make small balls of thr mixture
Heat oil in a pan and fry these manchurian balls on medium flame until golden brown from both sides. Remove from flame and set aside on a kitchen absorbant
- Making the sauce
Heat 1 tbsp of olive oil in a kadhai and add in the chopped garlics. Saute on low flame for a while.
Add in the diced vegetables and saute for 3-4 mins
Now add all the sauces, salt as per your taste and saute for a couple off minutes before turning of the flame.
Once the sauce has cooled off add in the fried manchurian balls to it and serve with fried rice or hakka noodles.
For all the vegetarians and vegans out there, Do try out my amazing recipe of soyachillichunks I’m sure you will love that too.