It is one of the awesome dish of Indo Chinese Cuisine. You can serve dry vegetable manchurian as a side dish or a starter with the drinks in cocktail and mocktail parties, also you can serve vegetable manchurian in gravy as a …
Preview
See Also: Vegetable RecipesShow details
How to Make Veg Manchurian To prepare the vegetable balls: 1.Take all the veggies, finely chopped, in a bowl along with ginger, garlic, corn flour, maida, salt, black pepper and soy sauce. 2.Mix them well, adding water as required for consistency. 3.Make round balls out of the thick vegetable mixture. 4.Now deep fry the vegetable balls in a pan.
Veg manchurian recipe – crispy, fried vegetable balls tossed in hot and spicy manchurian gravy is one of the popular vegetarian recipes in indo-chinese cuisine. Just like chilli paneer and chilli chciken recipe we use this same manchurian recipe to cook both veg manchurian dry and veg manchurian gravy recipe.
There should be no raw taste of the cornflour in the sauce. Cooking sauce or gravy takes about 3 to 4 minutes on a medium flame. If the sauce is too thick, then you add some water. If it is too thin, then you can add some cornflour. When the veg manchurian sauce thickens, add ½ teaspoon black pepper powder.
The recipe is also vegan. Manchurian in the Indian lingo is a term for fried veggies or fried meat (fish or prawns or chicken) in this spicy-umami sauce. You can also call the sauce as manchurian sauce. Manchurian and many other Indian Chinese recipes were an invention of the Chinese community living in Kolkata.