Vegetable Manchurian | Dry Veg Manchurian Recipe

Posted on Nov 1st, 2017

by Sowmya Venkatachalam

Categories:

All Recipes

Reading Time: 4 minutes

Gobi Manchurian is a famous appetizer and also a famous gravy. Instead of using only Gobi, we can add many vegetables and make it much more richer. This Dry Vegetable Manchurian is a real treat to us. It is so yummy and tasty and a perfect dish for a party to treat our family and friends. Vegetable Manchurian can be done either dry or gravy. Dry Vegetable Manchurian is a perfect appetizer. Chopping vegetables is little time consuming as we need really really finely chopped vegetables. If you have an electric chopper, I would recommend to use it as we will get a very finely chopped vegetables. Once the veggies are finely chopped, then its very quick and easy to make these mouth-watering Vegetable Manchurian. I made this tasty dish very recently for a potluck and got lots of appreciations. Try this version and I’m sure you will all like it 🙂

Vegetable Manchurian | Dry Veg Manchurian Recipe

Preparation and Yield:

Preparation time	15 mins
Cooking Time	40 mins
Servings	4-5
Recipe Category	Appetizer
Recipe Cuisine	Chinese

Vegetable Manchurian | Dry Veg Manchurian Recipe

Ingredients:

Cabbage	100gms
Beans	10
Carrot	1
Green Capsicum	1
Onion*	1
Ginger	1 inch piecce
Garlic Cloves	3
Green Chilli	2
Coarse Pepper Powder	1/2 teaspoon
All Purpose Flour	5 tablespoon
Corn Flour	2 tablespoon
Soy Sauce	1 tablespoon
Salt	To Taste
Oil	For Deep Frying

* Spring onions are the better option than the usual big onions

Ingredients For Gravy:

Spring Onion	1 Bunch
Vegetable Stock / Water	1 Cup
Salt	To Taste
Sugar	1/2 teaspoon
Soy Sauce	1 tablespoon
Chilli Sauce	1 tablespoon
Tomato Ketchup / Sauce	1 teaspoon
Chopped Spring Onion Leaves	For Garnishing
Corn Flour	1 teaspoon
Oil	1 teaspoon

Vegetable Manchurian | Dry Veg Manchurian Recipe

Method:

First lets grind the ginger, garlic and green chilli to a nice paste.

First finely chop all the vegetables. Take maida and corn flour in a mixing bowl along with the salt

To the bowl add, ground ginger-garlic-green chilli paste along with soy sauce, coarse pepper and mix well. Then add the finely chopped vegetables and mix well. We generally don’t need any water. When we mix the vegetables the moisture in the vegetables are enough to make it like a dough.

Make lemon sized balls out of the vegetable mixture and keep it ready to fry them in oil. Heat Oil in a pan and when the oil is hot enough to raise the dough immediately, then gently drop the 3-4 vegetable balls in the hot oil

Deep fry in medium flame them till the vegetable manchurian balls are golden brown and crisp. Remove them and place it in a paper towel to drain the excess oil. Repeat the step 4 and 5 for the rest of the vegetable mixture. Now our manchurian balls are ready. Lets get started with our gravy

Method for Gravy:

Heat a pan and add oil. When the oil is hot, add finely chopped onions and saute them along with a pinch of salt till the onions turns transparent. Then add the vegetable stock along with salt and sugar. Vegetable stock adds a nice flavour to the gravy instead of plain water.

When the stock starts to boil, add soy sauce, chilli sauce and tomato ketchup and mix well. Bring the gravy to boil.

Meanwhile, mix the corn flour with 1/4 cup of water and add it to the gravy. Adding cornflour makes the gravy thick in consistency. Remove gravy from flame. When we are ready for serving, add the fried vegetable manchurian balls to the gravy and heat the gravy for a minute and garnish with chopped spring onion leaves