Chilli Veg Manchurian Dry Recipe Easy and Delicious

If you’re craving a spicy, tangy, and utterly delicious Indo-Chinese snack, look no further than the classic Chilli Veg Manchurian Dry. This dish combines crispy vegetable dumplings tossed in a flavorful, fiery sauce that’s sure to tantalize your taste buds.

Perfect as an appetizer, party snack, or even a side dish, Chilli Veg Manchurian Dry offers the best of bold Asian flavors fused with Indian spices in every bite. Whether you’re a seasoned chef or a kitchen newbie, this recipe is easy to follow and promises restaurant-quality results at home.

Its crispy texture paired with the spicy, garlicky sauce makes it an instant favorite for vegetarians and non-vegetarians alike. Plus, it’s a fantastic way to sneak in some veggies while indulging in a finger-licking treat.

Ready to get cooking? Let’s dive into this vibrant and irresistible recipe!

Why You’ll Love This Recipe

Chilli Veg Manchurian Dry is not only packed with flavor but also incredibly versatile. Here’s why it deserves a spot in your recipe collection:

• Quick and Easy: Ready in under 45 minutes, it’s perfect for busy weeknights or last-minute gatherings.
• Vegetarian Friendly: Made with fresh vegetables, it’s a wholesome option for plant-based diets.
• Customizable Heat: Adjust the spice level to suit your preference, from mild to fiery hot.
• Great for Parties: Bite-sized and mess-free, it’s an excellent finger food for entertaining guests.
• Restaurant Taste at Home: This recipe brings authentic Indo-Chinese flavors straight to your kitchen.

Ingredients

• For the Manchurian Balls:
• 1 cup finely chopped cabbage
• 1/2 cup grated carrots
• 1/2 cup finely chopped capsicum (bell pepper)
• 1/4 cup finely chopped spring onions (white part)
• 2 tbsp all-purpose flour (maida)
• 2 tbsp cornflour
• 1 tsp ginger-garlic paste
• Salt to taste
• 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
• 1/4 cup finely chopped spring onions (green part)
• 1/2 cup capsicum, chopped into small cubes
• 2 tbsp soy sauce
• 1 tbsp chili sauce (adjust to taste)
• 1 tbsp tomato ketchup
• 1 tsp vinegar
• 1/2 tsp black pepper powder
• 1 tbsp cornflour mixed in 1/4 cup water (slurry)
• Salt to taste

Equipment

• Mixing bowls (large and small)
• Deep frying pan or wok
• Slotted spoon
• Knife and chopping board
• Measuring spoons and cups
• Spatula
• Serving plate

Instructions

1. Prepare the Manchurian Balls: In a large mixing bowl, combine finely chopped cabbage, grated carrots, chopped capsicum, and spring onions (white part). Add 2 tbsp all-purpose flour, 2 tbsp cornflour, 1 tsp ginger-garlic paste, and salt to taste. Mix everything well to form a thick mixture that can hold shape. If too loose, add a little more flour.
2. Shape and Fry: Heat oil in a deep frying pan over medium heat. Take small portions of the veggie mixture and shape into bite-sized balls. Carefully drop them into the hot oil and fry until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.
3. Prepare the Sauce: In a wok or pan, heat 2 tbsp oil. Add finely chopped garlic, ginger, and slit green chilies. Sauté for 1-2 minutes until fragrant.
4. Add the chopped green part of spring onions and capsicum cubes. Stir-fry on high heat for 2-3 minutes, keeping the vegetables crunchy.
5. Mix in 2 tbsp soy sauce, 1 tbsp chili sauce, 1 tbsp tomato ketchup, and 1 tsp vinegar. Stir well to combine all sauces.
6. Sprinkle 1/2 tsp black pepper powder and adjust salt as needed. Cook the sauce mixture for another minute.
7. Slowly pour in the cornflour slurry while stirring continuously. Cook until the sauce thickens and becomes glossy.
8. Toss the Manchurian Balls: Add the fried vegetable balls to the sauce. Toss gently to coat each ball evenly without breaking them.
9. Cook for an additional 2 minutes to let the flavors meld together. Remove from heat.
10. Garnish with some chopped spring onion greens and serve hot.

Tips & Variations

“For extra crunch, double fry the Manchurian balls: fry once until light golden, drain and cool, then fry again until deep golden and crispy.”

• Use shredded cabbage and carrots finely so the balls hold together better.
• Substitute all-purpose flour with chickpea flour (besan) for a gluten-free option.
• Add finely chopped mushrooms or corn to the veggie mixture for added texture.
• Adjust the chili sauce quantity to control the spiciness of the dish.
• For a saucier version, you can add a bit more cornflour slurry and increase soy sauce.
• Serve with a sprinkle of sesame seeds or crushed roasted peanuts for a nutty flavor.

Nutrition Facts

Serving Suggestions

This spicy and crispy Chilli Veg Manchurian Dry goes perfectly as an appetizer or side dish. Here are some ideas to enjoy it:

• Serve with steamed rice or fried rice for a complete meal.
• Pair with Thelma Sanders Squash Recipe for a delightful vegetable medley.
• Enjoy alongside Bariatric Meatloaf Recipe for a protein-packed dinner.
• Accompany with a tangy dip like Pickled Cherry Pepper Recipe for a spicy contrast.
• Serve as finger food at parties or gatherings, garnished with fresh coriander leaves.

Conclusion

Chilli Veg Manchurian Dry is a vibrant, flavorsome dish that perfectly captures the essence of Indo-Chinese cuisine. Its crispy vegetable balls coated in a luscious, spicy sauce make it a crowd-pleaser for any occasion.

Whether you’re cooking for family, friends, or just treating yourself, this recipe is sure to bring smiles and satisfy your cravings.

Not only is it delicious, but it’s also a great way to enjoy your veggies in a fun and exciting way. The balance of heat, tang, and crunch will keep you coming back for more.

So, roll up your sleeves, grab your ingredients, and dive into this amazing recipe—you won’t regret it!

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