Dry Manchurian

Dry Manchurian is a delicious indo-chinese appetizer. It is prepared by coating fried vegetable balls in a juicy, tangy, and sweet sauce.

Dry Manchurian on a white plate planes on a wooden table

Dry Manchurian is one of the most popular appetizers in India. It’s very flavourful and eating just one bite is like an explosion of flavours in your mouth. It’s essentially fried vegetable balls coated in a sticky, tangy-sweet sauce. The sauce itself is the essence of this dish because it’s full of umami inducing ingredients. The sauteed ginger, garlic and onions along with the saucy and sticky soy sauce , vinegar, hot sauce and corn starch slurry is what makes this sauce so temping.

Dry Manchurian in a stainless steel pan

What I love about this Dry Manchurian recipe is that is doubles as a meal too. You can turn the sauce into gravey by just adding more water. Serve it with noodles, plain or fried rice and you got yourself a glorious meal. The light spiciness of this dish leaves a ting in your toungue and makes you long for more.

Why should you make Dry Manchurian?

  • A delicious party appetizer
  • Vegan
  • Full of umami flavours
  • Can easily be turned into a gravy dish

Tips and Tricks

  • Veggies – I’ve seen a lot of recipes using just cabbage to make Manchurian balls. I personally like to add more veggies like carrots, onions ad ginger. You can also add beans and bell pepper. The key is to either grate or dice them very finely.
  • Crispy – number one tip to make crispy manchurian balls is to fry them at medium heat at first. Then taking them out and letting them sit for 5 mins. Meanwhile, you can make the sauce. Then, frying them again on high heat until they are golden brown. Make sure to keep flipping them carefully so that they don’t burn.
  • Binding agent– the main binding ingredients in this recipe are corn starch and all-purpose flour (maida). The main thing to remember while using them is that the quantity should be just right. Adding too little might not bind the veggies and the balls might fall apart while frying. On the other hand, using too much will harden the balls and the flour may not cook properly giving it a raw unpleasant flavour and texture.
  • Turing it into gravy – the sauce recipe in this can be turned into a gravy to eat with rice or noodles. The only thing is to add more corn starch slurry. Please keep in mind to add more water and less cornflour. Adding a lot of cornflour may end up in a very thick gravy which can be ruined beyond repair.
Dry Manchurian on a white plate planes on a wooden table

FAQS

What is Manchurian made of?

Veg Manchurian are fried balls made of various finely chopped or grated vegetables. The veggies bind together using flour. Then these balls are tossed in a tangy and sticky sauce.

What do you eat with Manchurian?

You can eat Manchrian with either plain or fried rice. Manchurian also tastes amazing with noodles.

What can be used instead of corn flour in this Manchurian recipe?

If you don’t have corn flour, use rice flour or arrowroot flour.

What is Manchurian sauce made of?

Manchurian sauce is made of sauteed garlic, ginger, onions tossed in vinegar, soy sauce and hot sauce.

Recipe Video – How to make Dry Manchurian?

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Dry Manchurian on a white plate planes on a wooden table

Dry Manchurian

  • Author: Shradha
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 persons (8 manchurian balls) 1x
  • Category: Appetizer
  • Method: Stovetop
  • Diet: Vegan

Description

Dry Manchurian is a delicious indo-chinese appetizer. It is prepared by coating fried vegetable balls in a juicy, tangy, and sweet sauce.


Scale

Ingredients

Manchurian Balls

  • 1 cup grated cabbage
  • ½ cup grated carrots
  • ¼ cup green onions, finely chopped
  • 1 tbsp grated ginger
  • 3 tbsp all-purpose flour or maida
  • 3 tbsp cornflour (corn starch)
  • Salt to taste
  • 1 tsp black pepper powder
  • ½ tsp red chilli flakes
  • Any neutral oil for frying (about 2 cups) 

Manchurian Sauce

  • 1 tbsp sesame oil
  • 1 onion, chopped finely
  • 2 tbsp grated ginger
  • 5 cloves of garlic, chopped finely
  • Half a green capsicum or bell pepper, chopped finely
  • 1 tbsp soy sauce
  • 1 tbsp white vinegar
  • 1 tsp red chilli sauce
  • 2 tbsp tomato ketchup
  • ¼ cup Corn starch slurry (mix 1 tbsp cornflour with 3 tbsp water)
  • Salt to taste
  • ½ tsp freshly grated black pepper

Instructions

  1. In a mixing bowl, add grated veggies like cabbage, carrots, ginger, and finely chopped green (spring) onion. Add cornflour, all-purpose flour (maida), salt, black pepper, and red chilli flakes. Combine all ingredients well to make a dough mixture. Make sure the veggies stick together and do not fall apart.
  2. Make round balls out of this mixture. Fry them in a neutral oil on medium heat until they are light golden in colour. Make sure they cook on all sides properly. Take them out and let them sit and meanwhile prepare the sauce. Later, we are gonna flash fry these balls again on high heat.
  3. To prepare the sauce, add sesame oil and saute chopped onions, garlic, ginger, and green bell pepper (capsicum) for 5 minutes on medium-low heat. Add soy sauce, vinegar, ketchup, corn starch slurry, salt, and pepper. Mix and cook on medium heat for 5 minutes.
  4. Lastly, flash fry the manchurian balls i.e. fry on high heat for 1-2 minutes until they are golden brown. Toss them in the sauce and coat them well.


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