Mixed Vegetable Dry Manchurian Recipe: A Crispy and Flavorful Chinese Appetizer
Mixed Vegetable Dry Manchurian is a popular and delicious Chinese appetizer that’s loved for its crunchy texture and tantalizing flavors. This dish consists of crispy vegetable balls made from a variety of fresh vegetables, coated with a blend of spices and served in a savory sauce. Perfect for a weeknight dinner or as a party snack, this dish brings a burst of flavors to your taste buds.
In this recipe, we combine fresh vegetables such as cabbage, carrots, and green beans, with all-purpose flour and corn flour to create crispy veggie balls that are fried to golden perfection. The sauce, made from soy sauce, vinegar, and a hint of sweetness from sugar, coats the manchurian balls and elevates this dish to new heights.
Ingredients
For the Manchurian Balls:
| Ingredient | Quantity |
|---|---|
| Red cabbage (grated) | 1 cup |
| Carrot (Gajjar) (grated) | 1 cup |
| Cabbage (Patta Gobi/Muttaikose) (grated) | 1/2 cup |
| Green beans (French Beans) (finely chopped) | 1/2 cup |
| Green bell pepper (Capsicum) (finely chopped) | 1/2 cup |
| Salt | To taste |
| Black pepper powder | 1 tsp |
| Corn flour | 1 tbsp |
| All-purpose flour (Maida) | 2 tbsp |
| Sunflower oil (for frying) | As needed |
For the Manchurian Sauce:
| Ingredient | Quantity |
|---|---|
| Garlic (chopped) | 1 tsp |
| Ginger (chopped) | 2 tsp |
| Green chili (chopped) | 1/2 tsp (optional) |
| Spring onion (bulb & greens) (chopped) | 2 tbsp |
| Tomato ketchup | 2 tbsp |
| Soy sauce | 2 tbsp |
| Red chili sauce | 1 tbsp |
| Vinegar | 1 tsp |
| Salt | To taste |
| Corn flour | 1 tbsp |
| Hot water | 1 cup |
| Sugar | 1 tsp |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 70 minutes
Servings: 4
Cuisine: Chinese
Course: Appetizer
Diet: Vegetarian
Instructions
Step 1: Prepare the Manchurian Balls
- Prepare the Vegetables: In a large mixing bowl, add the grated red cabbage, grated carrots, grated cabbage (Patta Gobi/Muttaikose), finely chopped green beans (French beans), and finely chopped green bell pepper (capsicum).
- Season the Mixture: Add salt and black pepper powder to the vegetable mixture and toss well to combine.
- Add the Binding Flours: Now, add corn flour and all-purpose flour to the mixture. Mix everything together thoroughly. The flour will help bind the vegetables and give the manchurian balls their crispy texture.
- Shape the Balls: Heat sunflower oil in a pan for frying. Take small portions of the vegetable mixture and roll them into small balls, pressing them gently to form compact shapes. Repeat this process for the entire mixture.
- Fry the Balls: Once the oil is hot, carefully drop the shaped vegetable balls into the oil. Fry them until they turn golden brown and crispy on the outside. Ensure that you cook them at medium heat. If the oil is too hot, the balls will become hard on the outside while remaining undercooked inside.
- Drain the Excess Oil: Once the balls are cooked, remove them from the oil and place them on kitchen paper to absorb any excess oil. Let them cool completely.
Step 2: Prepare the Manchurian Sauce
- Make the Cornstarch Slurry: In a small bowl, take 1 cup of hot water and mix 1 tablespoon of corn flour. Stir until the corn flour dissolves completely in the water. Set it aside.
- Cook the Aromatics: Heat 2 tablespoons of oil in a skillet over high heat. Add chopped ginger and garlic to the oil, and sauté them until they turn golden and aromatic.
- Add the Green Chili and Spring Onion: Add chopped green chili (if using) and cook for about 30 seconds. Then, add chopped spring onion (both bulbs and greens) and cook for another minute on high flame.
- Add the Sauces: Now, add the tomato ketchup, soy sauce, red chili sauce, and vinegar to the skillet. Stir well to combine the sauces and create a flavorful base for the dish.
- Thicken the Sauce: Pour in the cornstarch-water mixture, stirring constantly. Let the sauce simmer and thicken. Once the sauce has thickened to your desired consistency, turn off the heat.
- Combine the Balls with the Sauce: Gently add the fried manchurian balls to the sauce. Stir them carefully so that the balls absorb the sauce and get coated evenly. Be sure not to break the balls while stirring.
- Serve: Serve your Mixed Vegetable Dry Manchurian hot and fresh. Garnish with some extra chopped spring onions for a touch of freshness.
Tips for Making the Perfect Manchurian:
- Consistency of the Ball Mixture: The mixture for the balls should not be too wet. If it’s too wet, add a little more corn flour and all-purpose flour to balance the texture.
- Frying Tips: Ensure that the oil is not too hot while frying the manchurian balls. Medium heat works best to get them evenly crispy.
- Manchurian Sauce: The sauce should be thick enough to coat the manchurian balls, but not too runny. Adjust the amount of cornstarch and water accordingly.
- Serving Suggestions: Serve the Mixed Vegetable Dry Manchurian with a side of spicy Schezuan vegetarian noodles or steamed rice for a complete meal.
Conclusion
Mixed Vegetable Dry Manchurian is a delightful dish that combines the goodness of fresh vegetables with the rich, savory flavors of Chinese sauces. It’s an ideal vegetarian appetizer, perfect for any occasion, from casual dinners to festive gatherings. The crispy, golden balls soaked in a flavorful sauce will surely be a hit with everyone at the table. Enjoy your culinary adventure with this delicious Chinese treat!
