Vegetable Manchurian Dry Recipe

A vital part of the desi Chinese cuisine, Manchurian is loved all over the subcontinent and for good reason. Dry Manchurians are not dehydrated people from Manchuria; these are in fact a delicious snack made with chopped fresh veggies and leafy cabbage.

Ditch the gravy and indulge in these deep fried balls of chopped veggies. These saucy Indo-Chinese fritters make for the perfect cocktail snacks and appetizers owing to their mess-free yet decadent characteristics. Follow this recipe to ball up delicious dry vegetable Manchurian.

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High & Dry

Deep fried vegetable balls.

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Course

Main Dish

Cuisine

Chinese

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people MetricUS Imperial

Ingredients

• 1 medium cabbage grated
• 1/4 small cauliflower grated
• 1 medium carrot grated
• 3 Green chilies finely chopped
• 15 cloves garlic finely chopped
• 1 piece Ginger finely chopped
• 1/2 inch salt to taste
• 1/4 cup maida
• 4 tsp dark soy sauce
• 1 tbsp Oil
• 2 celery stalk chopped
• 1 tsp cornstarch/ corn flour
• 1 cup vegetable stock
• 1/2 tsp black pepper powder
• 1 tsp Vinegar
• 1/2 tsp sugar
• 2 stalks spring onion finely chopped

Course Main Dish Cuisine Chinese Prep Time 15 minutes Cook Time 30 minutes Servings people MetricUS Imperial Ingredients 1 medium cabbage grated 1/4 small cauliflower grated 1 medium carrot grated 3 Green chilies finely chopped 15 cloves garlic finely chopped 1 piece Ginger finely chopped 1/2 inch salt to taste 1/4 cup maida 4 tsp dark soy sauce 1 tbsp Oil 2 celery stalk chopped 1 tsp cornstarch/ corn flour 1 cup vegetable stock 1/2 tsp black pepper powder 1 tsp Vinegar 1/2 tsp sugar 2 stalks spring onion finely chopped

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Heat oil in a wok.
2. Mix together cabbage, carrot, cauliflower, ⅓ of the green chilies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 teaspoons soy sauce well.
3. Shape the mix into small balls; roll in corn flour and deep fry till golden and crisp.
4. Meanwhile, heat 1 tablespoon of oil in a non-stick pan.
5. Add remaining ginger, garlic and green chilies, celery, remaining soy sauce and sauté.
6. Dissolve corn flour in 2 tablespoons of water.
7. Add vegetable stock to the pan and simmer for 1-2 minutes.
8. Add corn flour mixture, pepper powder, vinegar and sugar and mix well.
9. Drain the vegetable balls and add to the sauce and mix well. Switch off the heat.
10. Add half the spring onion greens and mix.
11. Transfer into a serving dish and serve hot garnished with remaining spring onion greens.
12. Serve hot.