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