Mixed Vegetable Dry Manchurian Recipe: A Crispy Delight with a Flavorful Sauce
Introduction:
Mixed Vegetable Dry Manchurian is a popular Chinese appetizer that packs a delightful punch of flavors and textures. The crispy veggie balls, lightly fried and coated with a spicy, tangy sauce, make for a mouthwatering starter. This recipe brings the best of Indo-Chinese cuisine right into your kitchen, combining the crunch of vegetables with the deep, rich taste of soy sauce, garlic, and ginger. Perfect for any occasion, these dry manchurian balls can be served as an appetizer or as a side dish, ideally paired with steamed rice or spicy noodles.
Cuisine: Chinese
Course: Appetizer
Diet: Vegetarian
Ingredients:
For 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 teaspoon |
| Corn flour | 1 tablespoon |
| All Purpose Flour (Maida) | 2 tablespoons |
| Oil (for frying) | As required |
For Sauce:
| Ingredient | Quantity |
|---|---|
| Garlic (chopped) | 1 teaspoon |
| Ginger (chopped) | 2 teaspoons |
| Green Chilli (chopped, optional) | 1/2 teaspoon |
| Spring Onion (Bulb & Greens, chopped) | 2 tablespoons |
| Tomato Ketchup | 2 tablespoons |
| Soy sauce | 2 tablespoons |
| Red Chilli sauce | 1 tablespoon |
| Vinegar | 1 teaspoon |
| Salt | To taste |
| Corn flour | 1 tablespoon |
| Hot water | 1 cup |
| Sugar | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 10 minutes
Instructions:
Step 1: Prepare the Manchurian Balls
- Begin by grating the red cabbage, carrot, and cabbage. Finely chop the green beans and bell pepper.
- In a large mixing bowl, combine all the grated and chopped vegetables. Add salt and black pepper powder to the mix and stir well.
- Now, add the corn flour and all-purpose flour to the veggie mixture. Mix thoroughly until the dough comes together and is easy to form into balls.
- Heat oil in a deep frying pan or wok over medium heat.
- Take small portions of the mixture and shape them into small balls, making sure they’re compact and uniform in size. Repeat the process for the rest of the mixture.
- Carefully drop the vegetable balls into the hot oil, ensuring they don’t stick to each other. Fry the balls in batches to avoid overcrowding.
- Fry the balls until they turn golden brown and crisp on all sides, ensuring the heat is not too high to prevent the outsides from becoming too hard while the inside remains uncooked.
- Once done, remove the manchurian balls from the oil and place them on a paper towel to drain any excess oil. Let them cool while you prepare the sauce.
Step 2: Prepare the Sauce
- In a small bowl, mix 1 cup of hot water with 1 tablespoon of corn flour. Stir until the corn flour dissolves completely, forming a smooth slurry.
- Heat 2 tablespoons of oil in a skillet or wok over high flame. Add the chopped garlic and ginger, sautéing for 1-2 minutes until fragrant.
- If you like some heat, add the chopped green chili and stir-fry for an additional half minute.
- Add the chopped spring onions (both the bulb and the greens) and stir-fry for another minute.
- Pour in the tomato ketchup, soy sauce, red chili sauce, and vinegar, mixing well to combine the flavors.
- Add the water-corn flour mixture to the skillet, stirring constantly until the sauce thickens. This may take a few minutes.
- Taste the sauce and adjust the salt and sugar as per your preference.
Step 3: Combine the Balls and Sauce
- Once the sauce has thickened and the flavors are well balanced, carefully add the fried manchurian balls into the sauce.
- Gently toss the manchurian balls in the sauce, ensuring they are well coated. Continue stirring for another 2-3 minutes until the balls absorb the sauce and become flavorful.
- Once the sauce is absorbed and the manchurian balls are evenly coated, turn off the heat.
Step 4: Serve
- Transfer the Mixed Vegetable Dry Manchurian to a serving plate. Garnish with extra spring onions if desired.
- Serve immediately while hot, accompanied by a side of spicy Schezuan vegetarian noodles or a bowl of steamed rice.
Tips:
- Consistency of the Balls: The key to making perfect manchurian balls is the texture of the mixture. If it feels too sticky, add a little more flour or corn flour. If it’s too dry, add a bit of water or vegetable stock.
- Oil Temperature: Make sure the oil is not too hot to avoid the balls getting crispy on the outside while staying raw inside. A medium flame is ideal for even frying.
- Customize the Sauce: Feel free to adjust the sauce’s spiciness and tanginess by playing with the amount of red chili sauce, vinegar, and green chilies. Add a little more sugar if you like it sweeter.
Serving Suggestions:
Serve your Mixed Vegetable Dry Manchurian as an appetizer at parties, or enjoy it as a delicious side dish to your Chinese-style meals. Pair it with your favorite Chinese noodles, fried rice, or even enjoy it as a standalone snack for a quick and satisfying treat!
Nutritional Information (Approximate per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 3g |
| Carbohydrates | 25g |
| Fiber | 3g |
| Fat | 8g |
| Saturated Fat | 1g |
| Sodium | 400mg |
| Sugar | 6g |
Mixed Vegetable Dry Manchurian is a great way to enjoy healthy vegetables with an irresistible crispy texture and a savory sauce. This flavorful dish, with its crunchy veggie balls and spicy sauce, will surely become a family favorite! Whether you’re preparing it for a party or enjoying it on a quiet evening, it’s a dish that never fails to impress!
