I love the way Indo-Chinese food is made, first due to the taste it imparts and secondly one can sneak in many vegetables in it and knowing this too it is eaten happily by children’s and fussy adults.
I mentioned Indo-Chinese (Indian Chinese Cuisine) as it is the adaptation of Chinese Seasoning and cooking techniques to Indian tastes though many are vegetarian dishes. The Desi Chinese cuisine is said to have been developed by small Chinese community that has lived in Kolkata for over a century. Chinese food is now an integral part of the Indian culinary scene. (Source Wikipedia)
There are two different variants of making this Manchurian, dry or with gravy. The dry ones are generally used as starters and the gravy along side the fried rice. Both are prepared using basic vegetables like cabbage, carrots, capsicum, spring onions, garlic. The vegetables can be finely chopped in a food processor or simply using knife or grated. All purpose flour is added to bind everything and then it is fried and lastly it is stir fried in soya sauce and red chilli sauce. Many recipes call for use of MSG (Monosodium gluatomate) to increase taste profile, I avoid it or never felt the need to add it. I also prepare this without onions and garlic for my parents. Will someday post the recipe of it too.
I have made many tries for this when I started cooking this. Earlier as a beginner I use to add water. But that was wrong. Water is not needed in this at all. Water released from the vegetables is enough to bind it. I even add a tablespoon of cornflour to the mix to make it more crispier.
So here goes the recipe:
The post is updated to my old post on 25-May-2018 with more descriptive content and updated pictures.
Ingredients for Manchurian Balls
- 1/4 cup Green Capsicum finely chopped (into small squares)
- 1/4 cup Mix of Yellow and Red Capsicum finely chopped (into small squares)
- 1/4 cup Green Onion leaves finely chopped (optional, I do not add when making the no onion no garlic version )
- 1/4 cup Carrot finely chopped
- 1/4 cup Cabbage Shredded
- 1/4 cup Green onion leaves (optional, I do not add when making the no onion no garlic version )
- 1/4 cup All purpose flour (Maida) (More may be required depending on the water content, but do not add too much or else the balls has a rubbery texture)
- 1 tablespoon cornflour (For making it crispier)
- 1 teaspoon Grated Ginger
- 1 teaspoon Grated Garlic (optional, I do not add when making the no onion no garlic version )
- Salt as per taste
- Oil for frying
Note: List of vegetables is as per choice. But after a few try here and there I noticed this combination makes a perfect crisp Manchurian.
Ingredients for Manchurian Gravy
- 1/2 tablespoon Green Capsicum cut lenghtwise
- 1/2 tablespoon Mix of Yellow and Red Capsicum cut lengthwise (optional)
- 1/2 tablespoon Carrot cut lengthwise
- 1/2 tablespoon Cabbage lengthwise
- 1 tablespoon of green onion Bulbs cut lengthwise (optional, I do not add when making the no onion no garlic version )
- 1/2 tablespoon of green onion leaves for garnishing (optional, I do not add when making the no onion no garlic version )
- 1 tablespoon cornflour
- 1 tablespoon Soya sauce
- 1/2 tablespoon vinegar
- 1 teaspoon Grated Ginger
- 1 teaspoon Grated Garlic (optional, I do not add when making the no onion no garlic version )
- 1 Cup water
- Salt as per taste
- 1 tablespoon Oil
Manchurian Balls Preparation
- Mix all the ingredients together in a bowl.
- Make a thick dough by mixing and pressing all the vegetables in the flour. Do not add water. The vegetables will release water and make a firm dough.
- Divide the dough in equal sized balls around 1 inch in diameter.
- Deep fry the balls on medium heat until dark golden brown.
- Keep it aside until gravy is prepared. (This can be prepared 1/2-1 hour earlier also)
Gravy Preparation
Note: Prepare the gravy just before serving else the balls will soak all the gravy and it will become too thick.
- In a pan, take oil. Once hot add onion bulbs, garlic, ginger and saute until onion is translucent.
- Add the remaining vegetables and stir fry for 1-2 mins.
- Add Soya sauce and vinegar. Now add the water and let it come to a boil.
- In another bowl mix cornflour in 2 tablespoons of cold water.
- Add the cornflour mixture (1 tablespoon cornflour in around 1/4 cup of water) in the gravy and let it come to a boil.
- Add the Manchurian balls and let it boil for 1 min and garnish with chopped green onion leaves.
- Serve Immediately.
Tips:
Add the manchurian balls in the last just before serving, as this will prevent all the gravy getting soaked in it..
For parties or potluck, you can prepare the balls days in advance and store them in freeze. I always keep a batch stored in freezer for emergency purposes.
Prepare the gravy in advance without cornflour.
Just before assembling heat the curry add the cornflour mixture and the balls and you are done.
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code2cook
Monday 24th of September 2018
This veg manchurian looks so delightful and craving for it now. without ajinomoto surely as healtheir side.
larobarbie
Monday 2nd of July 2018
This blog is honestly beneficial concerning all educational understanding I earned. It covered a wonderful region of issue that may help some of needy humans. everything cited here is obvious and without a doubt beneficial. Dan Dan noodles
Mila Kunis
Wednesday 20th of June 2018
I value this blog to share learning about this essential subject. Here I discovered distinctive fragments and now I will utilize these new tips with new eagerness. Chinese Restaurants
Chef Mireille
Monday 11th of June 2018
Manchurian is one of my fave Indo-Chinese dishes and this veg version looks absolutely delicious
Archana Potdar
Sunday 10th of June 2018
Pass the bowl Renu! Subh subh mu me pain choota.