Chilli Veg Manchurian Recipe Easy and Delicious Guide

If you’re a fan of Indo-Chinese cuisine, then Chilli Veg Manchurian is an absolute must-try. This vibrant and flavorful dish combines crispy vegetable dumplings tossed in a tangy, spicy sauce that truly excites your taste buds.

Perfect as an appetizer or a side, it brings together the best of both worlds – the rich flavors of Chinese cooking with the zest of Indian spices.

This recipe is not only delicious but also vegetarian-friendly, making it an ideal choice for those looking to enjoy something hearty yet meat-free. Whether you’re cooking for a family dinner, a party, or just a cozy night in, this dish is sure to impress your guests and satisfy any cravings for bold, savory bites.

Ready to dive into this culinary adventure? Let’s get started!

Why You’ll Love This Recipe

Chilli Veg Manchurian is loved for several reasons. First, it’s incredibly versatile – you can customize the vegetables or adjust the spice levels to suit your palate.

The combination of crispy, golden fritters with a luscious, spicy sauce creates a delightful contrast in textures and flavors.

Additionally, this recipe is quick to prepare and perfect for both beginners and experienced cooks. It’s a crowd-pleaser that pairs wonderfully with fried rice or noodles, making it a complete meal on its own.

Plus, it’s a fantastic way to sneak in some veggies while still indulging in something utterly delicious!

Ingredients

• For the Manchurian Balls:
• 1 cup finely chopped mixed vegetables (cabbage, carrots, bell peppers, beans)
• 1/2 cup all-purpose flour (maida)
• 1/4 cup cornflour
• 2-3 green chilies, finely chopped
• 2 tablespoons ginger-garlic paste
• Salt, to taste
• Black pepper powder, 1/2 teaspoon
• Water, as needed to make batter
• Oil, for deep frying
• For the Sauce:
• 2 tablespoons oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2-3 green chilies, slit
• 1 medium onion, diced
• 1 medium capsicum (bell pepper), diced
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce (adjust to taste)
• 1 tablespoon tomato ketchup
• 1 teaspoon vinegar
• 1/2 cup water or vegetable broth
• 1 teaspoon cornflour mixed with 2 tablespoons water (slurry)
• Salt and pepper, to taste
• 2-3 spring onions, chopped (for garnish)

Equipment

• Mixing bowls
• Deep frying pan or wok
• Slotted spoon
• Knife and chopping board
• Measuring spoons and cups
• Spatula
• Small bowl for slurry
• Serving plate or bowl

Instructions

1. Prepare the Manchurian balls batter: In a large bowl, combine the finely chopped mixed vegetables, all-purpose flour, cornflour, green chilies, ginger-garlic paste, salt, and black pepper powder. Add water little by little to make a thick batter that can hold shape. The consistency should be similar to a thick pancake batter.
2. Heat oil for deep frying: In a deep frying pan or wok, heat enough oil on medium heat for deep frying.
3. Shape and fry the Manchurian balls: Using a spoon, scoop small portions of the batter and gently drop them into the hot oil. Fry the balls in batches, turning occasionally, until they turn golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
4. Prepare the sauce: Heat 2 tablespoons of oil in a wok or pan on medium heat. Add chopped garlic, ginger, and slit green chilies. Sauté for 1-2 minutes until fragrant.
5. Add onions and capsicum: Toss in the diced onions and bell peppers. Stir-fry for 3-4 minutes, keeping them crunchy yet slightly tender.
6. Add sauces and seasoning: Stir in soy sauce, chili sauce, tomato ketchup, and vinegar. Mix well and cook for another minute.
7. Add water and thicken the sauce: Pour in 1/2 cup of water or vegetable broth. Bring to a simmer. Slowly add the cornflour slurry while stirring continuously to thicken the sauce. Cook for 2-3 minutes until the sauce coats the back of a spoon.
8. Combine Manchurian balls with sauce: Add the fried Manchurian balls to the sauce and toss gently to coat them evenly. Cook for 1-2 minutes so the balls absorb some of the sauce flavors.
9. Garnish and serve: Sprinkle chopped spring onions on top. Serve hot with fried rice, noodles, or as an appetizer on its own.

Tips & Variations

Tip: For extra crispiness, double fry the Manchurian balls by frying them once until light golden, then frying again until deep golden brown.

Variation: Try adding finely chopped mushrooms or grated paneer to the vegetable mix for a different texture and flavor. You can also make a dry version of this dish by reducing the sauce to a glaze.

Tip: Adjust chili sauce and green chilies based on your preferred spice level. For a mild version, reduce these or substitute with sweet chili sauce.

Nutrition Facts

Serving Suggestions

Chilli Veg Manchurian pairs wonderfully with classic Indo-Chinese sides like fried rice or vegetable noodles. For a lighter meal, serve it alongside steamed jasmine rice or a simple cucumber salad to balance the heat and flavors.

If you’re hosting a party, present it as a spicy finger food with toothpicks for easy snacking. It also complements dishes like Thelma Sanders Squash Recipe or Bariatric Meatloaf Recipe for a diverse menu.

Conclusion

Bringing a burst of flavor and crunch to your dining table, Chilli Veg Manchurian is a fantastic dish that perfectly blends Indian spices with Chinese cooking techniques. Its crispy vegetable balls enveloped in a spicy, tangy sauce make for a comforting yet exciting eating experience.

Whether you want a quick snack or a full meal accompaniment, this recipe is adaptable and straightforward. Plus, it’s a great way to add more vegetables to your diet without compromising on taste.

Don’t forget to check out other exciting recipes like Pickled Cherry Pepper Recipe or Peanut Butter Gelato Recipe for more culinary inspiration. Happy cooking and enjoy your delicious Chilli Veg Manchurian!

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