Veg Manchurian is a popular Indo-Chinese starter or snack. It’s perfect as a starter recipe as a snack to enjoy with friends or with fried rice or noodles. The balance of crunch, flavor, and spice makes it a must try recipe for anybody who loves fusion food.
You may also like my previous recipes:
- Chilli Paneer Momos Recipe
- Chilly Paneer Pasta- Fusion Touch
- Gobhi Manchurian – Indo-Chinese fusion
- Manchurian with Veg Fried Rice: The Ultimate Indo-Chinese Delight
- Crispy Chilly Potato: Spicy and Tangy Delight
- Paneer Manchurian - Indo Chinese Fusion
- Veg Hakka Noddles - Indo Chinese style
Ingredients:
Manchurian Balls
Sauce
Method:
Preparing Manchurian Balls
- In a big bowl, mix cabbage, carrot, capsicum, spring onion, corn flour, maida, ginger garlic paste, soy sauce, pepper, and salt together. It should form like a soft dough.
- Shape into small balls.
- Deep fry in hot oil till golden brown color. Drain on kitchen paper towel .
Preparing Dry Sauce
- Take a wok , heat oil in a wok. Add garlic, ginger, and green chilies in the wok and fry until aroma comes out.
- Add capsicum and onion , stir fry on high flame for two mins.
- Add soy sauce, chili sauce, tomato ketchup, vinegar, pepper and salt.
- Toss in fried Manchurian balls, coat well with sauce, and stir fry for 2–3 minutes.
- Garnish with spring onion .
