Chinese Vegetable Dry Manchurian Balls Recipe (No Onion No Garlic)

Embark on a delightful culinary journey with this Chinese Vegetable Dry Manchurian Balls Recipe, specifically crafted without onion or garlic, making it a perfect Sattvic dish for those who adhere to such dietary preferences. These scrumptious vegetable balls, loaded with vibrant colors and a medley of flavors, serve as a fabulous appetizer or a tantalizing side dish. Pair them with fried rice or tossed noodles, or enjoy them as a satisfying evening snack alongside a steaming cup of tea.

Ingredients

Nutritional Information

Preparation Steps

Preparing the Manchurian Balls

1. Mix the Ingredients: In a spacious mixing bowl, combine all the ingredients designated for the Manchurian balls. Ensure that the mixture is cohesive by adding a little chilled water as a binding agent. Mix thoroughly until the ingredients are well incorporated and the mixture holds together without falling apart when fried.

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2. Form the Balls: Shape the mixture into small balls, about the size of a golf ball. It’s essential that the balls are compact to avoid splitting during frying.

3. Heat the Oil: In a large wok, heat enough sunflower oil for deep frying. You can test if the oil is ready by dropping in a small piece of the mixture; if it sizzles and rises to the surface, the oil is hot enough.

4. Fry the Balls: Carefully add the shaped Manchurian balls into the hot oil in batches, ensuring not to overcrowd the pan. Fry them until they turn golden brown and crispy on the outside. Remove them from the oil and let them drain on paper towels to absorb excess oil.

Preparing the Gravy

5. Cook the Gravy Base: In a saucepan, heat 1 teaspoon of sunflower oil over medium heat. Add all the dry ingredients for the gravy—finely chopped red, green, and yellow bell peppers, green beans, and ginger. Sauté the mixture for about 2 minutes, allowing the flavors to meld.

6. Add Water: Pour in water and let the mixture cook for an additional 2 minutes, stirring occasionally. This step helps to create a rich base for your gravy.

7. Thicken the Gravy: Mix the corn flour with a little water to create a slurry. Gradually add this slurry to the simmering gravy while stirring continuously. This will help thicken the gravy to a desirable consistency.

8. Combine with Manchurian Balls: Once the gravy has thickened, gently fold in the fried Manchurian balls, ensuring they are completely coated with the sauce.

9. Garnish and Serve: Remove the dish from the heat and garnish with freshly chopped coriander leaves for an added touch of flavor and freshness.

Serving Suggestions

Serve your Chinese Vegetable Dry Manchurian Balls (No Onion No Garlic) warm as an appetizer, alongside fried rice or tossed noodles for a complete meal. They also make for an excellent evening snack that is sure to delight your taste buds during tea time. Enjoy the explosion of flavors and the satisfaction of a homemade dish that is both comforting and wholesome!

With this exquisite recipe in hand, you are now well-equipped to create a flavorful Indo-Chinese delicacy that will surely impress family and friends alike. The absence of onion and garlic makes it a great choice for those seeking a lighter, yet no less delicious, alternative to traditional Manchurian balls. Enjoy your culinary adventure!