Recipe For Veg Manchurian Dry That Everyone Will Love

If you’re craving a delicious, flavorful appetizer or snack that packs a punch, look no further than the ever-popular Veg Manchurian Dry. This Indo-Chinese delight is a perfect blend of crisp vegetable balls tossed in a tangy, savory sauce that will tantalize your taste buds.

Whether you’re hosting a party or simply want to spice up your weeknight dinner, Veg Manchurian Dry is a guaranteed crowd-pleaser. Its combination of crunchy texture and bold flavors makes it an irresistible treat for vegetarians and non-vegetarians alike.

What makes this dish even more appealing is its versatility and ease of preparation. You can customize the veggies, adjust the spice levels, and serve it as a starter or a side dish alongside fried rice or noodles.

Plus, it’s a fantastic way to sneak more vegetables into your meals without compromising on taste. Ready to master this delectable recipe?

Let’s dive in!

Why You’ll Love This Recipe

Veg Manchurian Dry stands out for its perfect balance of crispy and saucy textures. The vegetable balls are crispy on the outside and soft on the inside, while the sauce clings to each bite with a delicious umami flavor.

It’s a quick recipe that requires minimal ingredients yet yields restaurant-quality taste.

This recipe is also highly adaptable. You can use whatever vegetables you have on hand, making it a great way to reduce food waste.

It also caters to various dietary preferences — easily made vegan or gluten-free with simple substitutions. Lastly, it’s a fantastic dish to have in your repertoire if you enjoy exploring Indo-Chinese fusion cuisine!

Ingredients

• For the Manchurian Balls:
• 1 cup finely chopped cabbage
• 1/2 cup grated carrot
• 1/2 cup finely chopped bell peppers (capsicum)
• 1/4 cup finely chopped spring onions (white part)
• 2-3 green chilies, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour (or chickpea flour for gluten-free)
• 1/4 cup cornflour
• Salt to taste
• Black pepper powder, 1/2 tsp
• Oil for deep frying
• For the Sauce:
• 2 tbsp oil
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped ginger
• 2-3 green chilies, slit
• 1/2 cup finely chopped spring onions (green part)
• 1/2 cup chopped capsicum
• 2 tbsp soy sauce
• 1 tbsp tomato ketchup
• 1 tsp chili sauce (adjust to taste)
• 1/2 tsp vinegar
• 1/4 cup water
• 1 tsp cornflour mixed in 2 tbsp water (slurry)
• Salt to taste
• Freshly ground black pepper to taste

Equipment

• Large mixing bowl
• Frying pan or deep fryer
• Slotted spoon
• Wok or deep skillet
• Knife and chopping board
• Measuring spoons and cups
• Small bowls for sauces and slurry
• Paper towels for draining fried balls

Instructions

1. Prepare the vegetable mixture: In a large bowl, combine the finely chopped cabbage, grated carrot, capsicum, spring onion whites, green chilies, and minced garlic. Add salt, black pepper, all-purpose flour, and cornflour. Mix everything thoroughly until the mixture sticks together.
2. Shape the Manchurian balls: Take small portions of the vegetable mixture and roll them into smooth, round balls about 1 to 1.5 inches in diameter. Set aside on a plate.
3. Fry the balls: Heat oil in a deep frying pan over medium heat. Once hot, gently drop the vegetable balls in batches. Fry them until golden brown and crisp on all sides, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels.
4. Prepare the sauce: In a wok or deep skillet, heat 2 tablespoons of oil. Add chopped garlic, ginger, and slit green chilies. Sauté for about 1 minute until fragrant.
5. Add vegetables: Toss in the chopped capsicum and spring onion greens. Stir-fry for 2-3 minutes on high heat until the capsicum is slightly tender but still crisp.
6. Add sauces and seasonings: Stir in soy sauce, tomato ketchup, chili sauce, and vinegar. Mix well and cook for another minute.
7. Thicken the sauce: Pour in 1/4 cup water to loosen the sauce slightly. Add the cornflour slurry gradually, stirring continuously until the sauce thickens and becomes glossy.
8. Combine balls with sauce: Add the fried Manchurian balls to the sauce. Toss gently to coat all the balls evenly without breaking them. Season with salt and pepper to taste.
9. Final touch: Stir-fry the coated balls for another 1-2 minutes on medium heat, allowing the flavors to meld beautifully.
10. Serve hot: Transfer to a serving plate and garnish with extra spring onion greens if desired. Enjoy as an appetizer or side dish.

Tips & Variations

For best results, finely chop or grate the vegetables so the balls hold together well.

If you want a gluten-free version, substitute all-purpose flour with chickpea flour or rice flour.

To make it vegan, ensure the sauces you use (especially chili sauce and ketchup) do not contain animal products.

You can also bake the Manchurian balls instead of frying to make this dish healthier. Simply place the balls on a greased baking tray and bake at 200°C (400°F) for about 20 minutes, turning halfway to get a crispy exterior.

For a gravy variation, add more water or vegetable broth after step 6 and simmer until you get a thick sauce that can be served with rice or noodles. Explore more Asian vegan dishes with our Asian Vegan Recipes for Delicious and Healthy Meals.

Nutrition Facts

Note: Nutrition values may vary based on ingredient brands and quantities used.

Serving Suggestions

Veg Manchurian Dry pairs wonderfully with classic Indo-Chinese staples such as fried rice or noodles. It can also be served as a standalone appetizer at parties or as a side dish alongside steamed rice and dal for a fusion twist.

For a light meal, serve alongside a fresh salad or steamed vegetables. You can even stuff the crispy balls in wraps or sandwiches to create a fun snack.

Looking for more delicious vegan sauce ideas? Check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to upgrade your meals.

Conclusion

Veg Manchurian Dry is a versatile, tasty recipe that brings together the best of Indo-Chinese flavors in a simple and satisfying dish. With its crispy vegetable balls coated in a tangy, savory sauce, this recipe is perfect for those who love bold flavors and crunchy textures.

It is easy to prepare and can be customized to suit your dietary preferences and ingredient availability.

Whether you’re cooking for family, friends, or just treating yourself, this recipe promises a delightful eating experience. Plus, it’s a great gateway to explore other exciting vegetable-based dishes, such as those found in our Peruvian Vegetable Recipes for Flavorful Healthy Meals.

So, gather your ingredients, follow the steps, and enjoy a plate of delicious Veg Manchurian Dry that is sure to impress!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Veg Manchurian Dry”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A popular Indo-Chinese appetizer made with deep-fried vegetable balls tossed in a tangy, spicy sauce. Perfect as a snack or starter.”, “prepTime”: “PT20M”, “cookTime”: “PT25M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup grated cabbage”, “1 cup grated carrot”, “1/2 cup finely chopped beans”, “1/2 cup all-purpose flour”, “1/4 cup cornflour”, “2 green chilies, finely chopped”, “1 tsp ginger-garlic paste”, “Salt to taste”, “Oil for deep frying”, “2 tbsp oil”, “1 tbsp finely chopped garlic”, “1/2 cup chopped onions”, “1/2 cup chopped bell peppers”, “2 tbsp soy sauce”, “1 tbsp chili sauce”, “1 tbsp tomato ketchup”, “1 tsp vinegar”, “1/4 cup water”, “1 tsp cornflour mixed with 2 tbsp water”, “Spring onions for garnish”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Mix grated vegetables, all-purpose flour, cornflour, green chilies, ginger-garlic paste, and salt to form a dough.”}, {“@type”: “HowToStep”, “text”: “Shape into small balls and deep fry until golden brown. Drain and set aside.”}, {“@type”: “HowToStep”, “text”: “Heat 2 tbsp oil in a pan, add chopped garlic and saut\u00e9 until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add onions and bell peppers; stir fry for 2-3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add soy sauce, chili sauce, tomato ketchup, vinegar, and water. Bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Add the cornflour slurry to thicken the sauce.”}, {“@type”: “HowToStep”, “text”: “Toss the fried vegetable balls in the sauce until well coated.”}, {“@type”: “HowToStep”, “text”: “Garnish with chopped spring onions and serve hot.”}], “nutrition”: {“calories”: “250 kcal”, “proteinContent”: “6 g”, “fatContent”: “12 g”, “carbohydrateContent”: “30 g”}}