Chinese Veg Manchurian Recipe

September 10, 2011


2 cups finely chopped & minced vegetables
1 small bunch spring onions, finely chopped
2 teaspoon ginger, finely chopped
3 tablespoon corn flour
1/4 cup plain flour
3 tablespoon oil
1/4 teaspoon red chili powder
1 teaspoon garlic, finely chopped
2 red chilies
1 tablespoon milk
1 1/2 cups water
Salt to taste

How to make Chinese Veg Manchurian

  • Boil finely chopped minced vegetables and bind with some corn flour or bread crumbs and make small lumps the size of a ping pong ball.
  • Make thin batter out of flour and 2 tbsp corn flour, adding 1/4 tsp each of ginger and garlic and red chili powder and salt to taste.
  • Dip the vegetable balls in the batter one by one and deep fry in hot oil. Keep aside.
  • In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a minute.
  • Add the salt and spring onions. Stir-fry for a minute. Add 1 1/2 cups water and bring to a boil.
  • Add 1 tbsp corn flour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
  • Add vegetable balls and Soya sauce. Boil for two more minutes and remove from heat. Serve hot with noodles or rice.

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