“Manchurian” typically refers to a style of Indian-Chinese cuisine, particularly popular in India. It consists of deep-fried vegetable or protein (such as cauliflower, paneer, chicken, or even fish) dumplings that are coated in a tangy and flavorful sauce. The sauce is usually made with a combination of ingredients like soy sauce, ginger, garlic, green chilies, and other spices, creating a sweet, spicy, and savory taste.
Manchurian
4
servings30
minutes40
minutesHere’s a basic recipe for Vegetable Manchurian, one of the popular variations of this dish. Remember that the exact measurements and ingredients can vary based on personal preference, so feel free to adjust them accordingly.
Ingredients
- For Vegetable Balls
1 cup finely chopped mixed vegetables (such as cabbage, carrot, bell peppers, and beans)
1/4 cup all-purpose flour
1/4 cup cornstarch
Salt to taste
Water, as needed, to form a dough
Oil for deep frying
- For Manchurian Sauce
2 tablespoons oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2-3 green chilies, finely chopped (adjust to your spice preference)
1/4 cup chopped spring onions (white parts)
1/4 cup chopped capsicum (bell pepper)
2 tablespoons soy sauce
1 tablespoon tomato ketchup
1 tablespoon chili sauce (adjust to taste)
1 teaspoon vinegar
1 teaspoon sugar
Salt to taste
1/2 cup water
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
Chopped spring onion greens for garnish
Directions
- Prepare the Vegetable Balls:
- In a bowl, mix the finely chopped mixed vegetables, all-purpose flour, cornstarch, and salt.
- Gradually add water and mix until it forms a dough that holds together.
- Divide the dough into small portions and shape them into round balls.
- Heat oil in a deep pan for frying. Once hot, deep fry the vegetable balls until they are golden brown and crisp. Drain on paper towels and set aside.
- Prepare the Manchurian Sauce:
- In another pan, heat 2 tablespoons of oil over medium heat.
- Add finely chopped garlic, ginger, and green chilies. Sauté for a minute until fragrant.
- Add chopped spring onions (white parts) and chopped capsicum. Stir-fry for a couple of minutes until they are slightly softened.
- Prepare the Sauce:
- Add soy sauce, tomato ketchup, chili sauce, vinegar, sugar, and salt. Mix well.
- In a separate bowl, mix 1/2 cup of water with the cornstarch to create a slurry. Add this slurry to the pan and stir well.
- Combine and Serve:
- Allow the sauce to simmer and thicken. Adjust the consistency by adding more water if needed.
- Once the sauce reaches the desired consistency, add the fried vegetable balls to the pan. Gently coat the balls with the sauce.
- Garnish with chopped spring onion greens.
- Serve:
- Vegetable Manchurian is typically served hot as an appetizer or can be enjoyed with steamed rice or noodles as a main course.