veg manchurian recipe, how to make vegetable manchurian gravy recipe

veg manchurian recipe, how to make vegetable manchurian gravy recipe with stepwise photos and a very quick video. Vegetable manchurian is a popular street food recipe. manchurian and other Chinese recipes are the perfect adoptions of Chinese cooking technique and Chinese seasoning to the Indian taste. This veg manchurian recipe is very easy to make. The Manchurian version I am sharing today is Manchurian with gravy version.

veg manchurian recipe, how to make vegetable manchurian gravy recipe with stepwise photos and a very quick video.  As I have said, Indo-Chinese cuisine is the adoption of authentic Chinese cuisine developed by a small Chinese community in Kolkatta, India. Today, Chinese food is an integral part of the Indian culinary scene. It is also enjoyed by Indian and Chinese communities in North America.

Watch veg manchurian gravy recipe video:

Most of the Chinese recipes like this vegetable Manchurians requires a grated or minced vegetable. so, it is recommended to use food-processors or you can chop it with a knife. Also, Spring onions are the hero of any Chinese recipes so you can not skip or replace this ingredient.

I am not a very big fan of Chinese recipes but yes, hot n sour soup and veg fried rice are all time favorite. here I want to mention that I do not use Ajinomoto most of the time as it is not good for health. I also prefer to use naturally fermented soy sauce.

Most commonly Veg Manchurian dumplings are made of cabbage, carrots & spring onion. However, you can add other other vegetables like beans, onions, capsicum (bell pepper), cauliflower etc. as per your choice. I tried to demonstrate all the basic steps here and hope it helps.

before going to the recipe, let me tell you some

reasons to love these veg manchurians

• ultimately delicious
• so easy to prepare
• perfect party appetizer recipe
• your kids will love it
• a famous indo-Chinese street food you should try
• minimal ingredients required
• ingredients are easily available
• goes best with veg fried rice and noodles

so, how to make veg manchurian recipe? stepwise photos:

for the Manchurian balls

First, Take a large mixing bowl

add finely chopped spring onions, grated carrots and grated cabbage.

add maida/all purpose flour and corn flour as well.

add salt to your taste and black pepper powder as well.

mix all together. Use your hands and some moisture will released and the mixture will formed like a dough. knead it well.

take a portion of it and prepare medium size balls. keep aside.

heat oil for deep frying in a kadai or pan.

add a small piece of a ball to the hot oil. if the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready for frying these veg manchurian balls. if the balls break, then some more binding agent is required. so you can add 2 to 3 teaspoons of some more all purpose flour (maida).

gently place the balls in the hot oil. the oil has to be medium hot. too much heat and the manchurian balls will be browned from top and uncooked from inside.

Fry the balls till crisp and golden.

keep aside.

for the mannchurian gravy,

In small bowl, take 1 tablespoon corn flour and 2 tablespoons water. mix very well and keep aside.

heat oil in a pan.

add chopped spring onions, ginger, and minced garlic.

stir fry on medium flame till the onions turn translucent.

now add soy sauce and red chili sauce.

stir and mix very well.

add cornflour mixture and water.

also, add a pinch of sugar and stir the mixture.

continue to stir and mix when the veg manchurian gravy is cooking. simmer till the sauce thickens and you see a glaze in it. there should be no raw taste of the corn flour in the sauce. cooking sauce or gravy takes about 3 to 4 minutes on a medium flame. if the sauce is too thick, then you add some water. if it is too thin, then you can add some corn flour.

you can add black pepper powder as well in the sauce. season with a bit of salt. do keep in mind that the soy sauce, chili sauce already has salt in it. so add less salt and as per your taste preferences.

add the fried veg manchurian balls.

gently stir and coat the veg manchurian balls in the gravy.

garnish with spring onions.

5 from 2 votes

veg manchurian recipe , how to make vegetable manchurian gravy recipe

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Serving Size 10 manchurians

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Ingredients  

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for manchurian balls:

• ▢ 1.5 cup grated cabbage
• ▢ ½ cup spring onions, finely chopped
• ▢ ½ cup carrots, grated
• ▢ salt to taste
• ▢ ¼ cup all purpose flour/maida
• ▢ 2 tbsp corn-flour
• ▢ ¼ tsp black pepper powder
• ▢ oil , to deep fry balls

for manchurian gravy:

• ▢ ¼ cup spring onion, finely chopped
• ▢ 1 tsp ginger, chopped
• ▢ ½ tsp garlic, minced
• ▢ ½ cup water
• ▢ salt to taste
• ▢ ¼ tsp black pepper powder
• ▢ ½ tsp soy sauce
• ▢ ½ tsp red chili sauce
• ▢ a pinch of sugar

for cornflour mixture(for the gravy):

• ▢ 1 tbsp corn flour
• ▢ 2 tbsp water

Instructions

for the manchurian balls:

• First, Take a large mixing bowl.
• add finely chopped spring onions, grated carrots and grated cabbage.
• add maida/all purpose flour and corn flour as well.
• add salt to your taste and black pepper powder as well.
• mix all together. Use your hands and some moisture will be realased and the mixture will formed like a dough. knead it well.
• take a portion of it and prepare medium size balls. keep aside.
• heat oil for deep frying in a kadai or pan.
• add a small piece of a ball to the hot oil. if the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready for frying these veg manchurian balls. if the balls break, then some more binding agent is required. so you can add 2 to 3 teaspoons of some more all purpose flour (maida).
• gently place the balls in the hot oil. the oil has to be medium hot. too much heat and the manchurian balls will be browned from top and uncooked from inside.
• Fry the balls till crisp and golden.
• keep aside.

for the manchurian gravy:

• In small bowl, take 1 tablespoon corn flour and 2 tablespoons water. mix very well and keep aside.
• heat oil in a pan.
• add chopped spring onions, ginger, and minced garlic.
• stir fry on medium flame till the onions turn translucent.
• now add soy sauce and red chili sauce.
• stir and mix very well.
• add cornflour mixture and water.
• also, add a pinch of sugar and stir the mixture.
• continue to stir and mix when the veg manchurian gravy is cooking. simmer till the sauce thickens and you see a glaze in it. there should be no raw taste of the corn flour in the sauce. cooking sauce or gravy takes about 3 to 4 minutes on a medium flame. if the sauce is too thick, then you add some water. if it is too thin, then you can add some corn flour.
• you can add black pepper powder as well in the sauce. season with a bit of salt. do keep in mind that the soy sauce, chili sauce already has salt in it. so add less salt and as per your taste preferences.
• add the fried veg manchurian balls.
• gently stir and coat the veg manchurian balls in the gravy.
• garnish with spring onions.

Notes

• the best part of any chinese dish is you can change the consistency as per your liking. if you want a thin consistency, add some veg broth or water. if you want a thick consistency, add a few teaspoons of corn flour paste. this dish thickens after it cools down. so when reheating you may have to add some water.
• i have not added any msg and ajinomoto to the recipe. if you want a more restaurant style effect, you can do so. but a word of caution. msg or mono sodium glutamate is not good for the health.
• remember to fry the veg manchurian balls on medium heat. if they are fried on a high heat, then the outside will get cooked and the inside will be not cooked leaving a doughy taste in the mouth.
• if they are fried on a low heat, they will absorb oil and this will make them oily and soggy.
• i like the sweet sour taste of indo chinese food and hence i have added sugar to the recipe.

 

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