Veg Manchurian is a popular Indo-Chinese dish made with vegetable dumplings in a tangy soy sauce-based gravy. It’s a delightful fusion recipe that combines the best of Indian spices with Chinese flavors.
Veg Manchurian: A Popular Indo-Chinese DIsh
Veg Manchurian is a well-loved Indo-Chinese dish that combines the flavors and techniques of Chinese cuisine with Indian spices and ingredients. This dish is celebrated for its delectable vegetable dumplings, which are fried to a golden crisp and then tossed in a savory, tangy, and slightly spicy Manchurian sauce. Veg Manchurian is a delightful fusion of textures and flavors, making it a favorite among both vegetarians and non-vegetarians.
Ingredients
For the Manchurian Balls:
- 1 cup Cabbage finely grated
- 1/2 cup Carrot finely grated
- 1/4 cup Capsicum/Bell Pepper finely chopped
- 1/4 cup Green Onion finely chopped
- 1 teaspoon Ginger grated
- 1 teaspoon Garlic minced
- 3 tablespoons All-Purpose Flour (Maida)
- 2 tablespoons Cornstarch
- to taste Salt
- 1/2 teaspoon Black Pepper Powder
- Oil for deep frying
For the Manchurian Sauce:
- 1 tablespoon Garlic finely chopped
- 1 teaspoon Ginger finely chopped
- 1 Green Chili finely chopped
- 1 medium Onion chopped
- 1/4 cup Capsicum/Bell Pepper diced
- 2 tablespoons Soy Sauce
- 2 tablespoons Tomato Ketchup
- 1 tablespoon Red Chili Sauce
- 1 teaspoon Vinegar
- 1 tablespoon Cornstarch dissolved in 2 tbsp water
- Spring Onion Greens for garnish
- 2 tablespoons Oil
- 1 cup Water
- to taste Salt
Instructions
- Prepare the Vegetable Mixture: In a large bowl, combine grated cabbage, carrot, capsicum, green onion, ginger, garlic, all-purpose flour, cornstarch, salt, and pepper. Mix well to form a dough-like consistency. If the mixture is too wet, add a bit more flour.
- Shape the Manchurian Balls: Take small portions of the vegetable mixture and roll them into small, bite-sized balls.
- Fry the Manchurian Balls: Heat oil in a deep frying pan. Once hot, deep fry the balls until they are golden and crispy. Drain on paper towels and set aside.
- Make the Manchurian Sauce: In a separate pan, heat oil over medium heat. Add ginger, garlic, green chili, and onion. Sauté for a few minutes until the onions are translucent.
- Add the Vegetables and Sauces: Add diced capsicum, soy sauce, tomato ketchup, red chili sauce, and vinegar. Stir and cook for a minute.
- Add Water and Simmer: Pour in 1 cup of water and bring the sauce to a boil. Adjust salt to taste.
- Thicken the Sauce: Add the dissolved cornstarch to the sauce, stirring continuously until the sauce thickens.
- Combine with Manchurian Balls: Add the fried Manchurian balls to the sauce. Toss gently, ensuring the balls are coated with the sauce.
- Garnish and Serve: Garnish with spring onion greens. Serve hot as an appetizer or with fried rice or noodles.
Tips and Information
Conclusion:
Veg Manchurian is a delightful Indo-Chinese fusion dish that exemplifies the versatility and creativity of Indian cuisine. Its combination of crispy vegetable dumplings and savory Manchurian sauce creates a harmonious blend of flavors and textures that is enjoyed by people of all ages. Whether relished as an appetizer or a main course, Veg Manchurian continues to be a beloved and flavorful culinary offering that captures the essence of Indo-Chinese cuisine.Tips and Overview
- Vegetable Mixture Consistency: Ensure the vegetable mixture is not too moist to avoid the Manchurian balls from breaking apart while frying.
- Frying Manchurian Balls: Fry the balls in batches to maintain a consistent oil temperature.
- Sauce Consistency: Adjust the amount of cornstarch based on how thick you prefer the sauce.
- Combining Balls with Sauce: Add the fried balls to the sauce just before serving to maintain their crispiness.
- Serving Suggestions: Veg Manchurian can be served as a starter or paired with rice or noodles for a main course.