Dry Veg Manchurian
Dry Veg Manchurian
Dry veg Manchurian is a Chinese dish, a delicious recipe made with delicious vegetables and served as a starter. Though it is made like gravy Manchurian but it has a little gravy, which is almost dry. To make it, the koftas are first made with mixed vegetables and cooked with soy sauce, chilli sauce and tomato ketchup.
- Meal Type :
Appetizers and Snack,
For Manchurian Balls
|Flour (Maida)||1/3 Cup||Corn Flour||2 TableSpoon|
|Grated Carrot||3/4 Cup||Grated Cabbage||3/4 Cup|
|Capsicum Finely Chopped||1/2 Cup||Green Onions (Spring Onion) Finely Chopped||3 TableSpoon|
|Green Chillies Finely Chopped||2||Oil Or Ghee||1 Teaspoon to mix and some to fry|
|Salt||To Taste||Black Papper||1/4 Teaspoon|
For Spicy Gravy
|Medium Onion, Chopped||1||Chopped Capsicum||1/2 Cup|
|Ginger, Finely Chopped||1/2 TableSpoon||Green Chillies||2|
|Garlic, Finely Chopped||1/2 TableSpoon||Green Onions (Spring Onion) Finely Chopped||2 TableSpoon|
|Oil or Ghee||2 TableSpoon||Soy Sauce||1 TableSpoon|
|Chilli Sauce||1/2 TableSpoon||Tomato Ketchup||2 TableSpoon|
Mix grated cabbage, carrot, chopped capsicum, green chillies, green onion, salt, black pepper powder, maida, corn flour, and 1 teaspoon oil In a medium bowl.
Make small balls from the mixture. Water from chopped vegetables will be enough, if balls are not being made properly, then add some water to the mixture.
Heat the oil in a pan on medium heat, when the oil is hot enough to fry, then add 4-5 raw balls to fry them till they turn golden brown.
Take out the fried balls and keep them on a paper napkin for some time. All balls fried in this way.
Take a pan and heat 2 tablespoons of oil over high heat. Cut the length of green chillies into 2 parts. Add chopped onion, capsicum, ginger, garlic and green chillies, fry until slightly cooked, which will take 2-3 minutes.
Add tomato ketchup, soy sauce, chilli sauce and salt in this mixture and stir well.
Add fried balls and chopped green onions. Stir and cook for 1-2 minutes.
Dry Veg Manchurian is ready to serve.
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