Dry Vegetable Manchurian Recipe:
A delicious spicy Chinese recipe in an Indian snacking recipe incarnation.
Many people have tried and come up with their versions of the dish, and so did I in this recipe. I don’t know how authentic it could be labeled, but let me assure you that it tastes no less than that delectable spicy sauce laced Manchurian balls in your favorite restaurant.
Ingredients (Serves 2):
For the Manchurian balls:
- 2 cups, of finely chopped carrots, beans, boiled sweet corn and cabbage,
- 2 tsp each of flour, rice flour and corn flour,
- 2 tsp each of soya sauce and chili sauce,
- 1tsp of ginger-garlic paste,
- 1 ½ tsp of black pepper,
- Salt to taste,
- ½ cup warm water.
For the sauce:
- 2 tsp of finely chopped garlic,
- 1 tsp of finely grated or chopped ginger,
- 2 green chilies, finely chopped,
- 1 tsp soya sauce,
- 1 tsp chili vinegar,
- 1 tsp of green chili sauce,
- 2-3 tsp of Pantai sweet chili sauce (optional),
- 1 tsp of finely crushed pepper,
- Salt to taste,
- Finely chopped coriander (including the stems)
The Manchurian balls:
- Add the dried mix of flour into a bowl and mix in the sauces, black pepper, salt and ginger-garlic paste into it. Now toss the chopped vegetables into it and add water little by little, to form a thick paste, adequate enough to form balls.
- In a kadai, add sufficient quantity of oil and drop in the balls. Keep the flame on low flame and deep fry the balls, until golden brown.
- Strain and keep aside on a paper absorbent towel.
- Toss the garlic, ginger and green chilies into the saucepan and stir fry for a minute on high flame, before throwing in the crispy balls.
- Add the sauces, vinegar, salt and pepper.
- Lace them with the sauces and the spices, until well coated. Turn off the heat and serve them piping hot with a generous sprinkling of finely chopped coriander leaves.
Dos and Don’ts:
- For more authentic version of the sauce, try using sesame oil instead of regular oil. The oil adds a certain amount of nuttiness into the dish, which works well with the flavor.
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