Dry Veg Crispy Manchurian

by Shaheen Ali

Indo – Chinese food is the flavor of the season everywhere in India. Every street, every corner serves some amazing Indo – Chinese food. From street food to fine dinning, Indo – Chinese food had captured the food industry withing a short span of time. Original Chinese food is healthy, with mild flavors, where as the Indian version is firey, saucy and very much unhealthy. But with such a riot of flavors, who cares for health…haha!


I always look out for easy snack option to make during weekends. My kid is a huge fan of street food specially when it comes to Chinese. Though i don’t rely much on outside food, hence try to replicate the same at home, so that my son enjoys it the same way as he does outside. My family is very stereotype when it comes to ordering Chinese food. All they want it Fried Rice, Noodles and Manchurian. They never want to explore beyond this…hehe! My son is crazy for dry and crispy manchurian. Every time we eat somewhere outside, he just goes ga ga over it.

Mix vegetable fritters sauteed in sauces with a firey red color and a crunchy texture is all about Dry Crispy Manchurian. Manchurian is either dry or with gravy so the basic method of cooking remains the same, it’s only the sauce and it’s consistency that makes a difference. The use of cornflour keeps the fritters crisp for a longer time and don’t let them turn soggy after going with the sauce.

If you like this recipe, try following the recipe given and share your feedback with me in comments below. You can also subscribe to this blog , just click on the ‘follow’ button below and get regular recipe updates.

Print Recipe
DRY VEG CRISPY MANCHURIAN
Course snack
Cuisine chinese
Prep Time 10 minutes
Cook Time 15 minutes
Servings
portion
Ingredients
For Manchurian Fritters
Other
Course snack
Cuisine chinese
Prep Time 10 minutes
Cook Time 15 minutes
Servings
portion
Ingredients
For Manchurian Fritters
Other
Instructions
For making Fritters :
  1. In a large mixing bowl add all the grated vegetables , flour, cornflour, salt, black pepper and mix with a spoon or a fork.
  2. Heat oil in a wok and meanwhile prepare the manchurian balls.
  3. Pinch a small lemon sized portion for the mix and press between your plam to shape round. Collect them on a plate.
  4. Once the oil is heated nicely, drop in the manchurian balls in batches and fry till brown in color.
  5. Transfer then on a kitchen towel to absorb excess oil and keep aside.
For making Dry & Crispy Manchurain :
  1. In a separate wok, heat 1 tbsp of oil (you can also use the oil used for frying the fritters).
  2. Once the oil is hot, add finely chopped ginger and garlic and saute them for few seconds.
  3. Add onions slices and diced capsicum and saute them till they are soft.
  4. Now add the three sauces along with some chili powder , salt and stir well.
  5. Cook for a while till the sauce starts getting thick.
  6. Add in the fried fritters into the sauce and mix well. Fry everything for another 2-3 mins in high flames.
  7. Turn off the gas and add chopped spring onion greens or coriander.
  8. Serve hot as a snack or as side dish with fried rice or noodles.
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3 comments

Saima May 11, 2017 - 9:49 pm

Hi Shaheen, I’ve been searching for recipes for a crispy medley of vegetables for a side/dry Manchurian dish. Perhaps you can alleviate a concern for me. Various recipes, including yours are calling for ‘corn flour’. Is that actually ‘makkai ka aata’ or is it meant as ‘corn starch’?
Thanks!
Saima

Reply
Shaheen Ali May 16, 2017 - 10:11 am

Hi Saima,
Thanks for stopping by. Well yes these recipes call for corn flour which actually means corn starch here. 😊

Reply
Shaheen Ali May 16, 2017 - 10:12 am

Makkai ka Atta is Corn Meal 😊

Reply

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