Veg Manchurian Dry Recipe (with Step by Step Photos)
|For Manchurian Balls|
|1/3 cup Maida (all purpose flour)|
|2 tablespoons Cornflour (corn starch)|
|3/4 cup grated Carrot|
|3/4 cup grated Cabbage|
|1/2 cup finely chopped Capsicum|
|3 tablespoons finely chopped Spring Onion|
|2 Green Chillies, finely chopped|
|1 teaspoon + for deep frying Cooking Oil|
|1/4 teaspoon Pepper Powder|
|For Spicy Sauté|
|1 medium Red Onion, diced|
|1/2 cup Green Capsicum (bell pepper), diced|
|1/2 tablespoon finely chopped Ginger|
|2 Green Chillies, slit and cut in halves|
|1/2 tablespoon finely chopped Garlic|
|2 tablespoons finely chopped Spring Onion|
|2 tablespoons Cooking Oil|
|1 tablespoons Soy Sauce|
|1/2 tablespoon Chilli Sauce|
|2 tablespoons Tomato Ketchup|
- Take a medium size bowl, add grated carrot, grated cabbage, chopped capsicum, chopped green chilli and spring onion followed by 1 teaspoon oil, pepper powder, maida, cornflour and salt.
- Mix all ingredients properly. Prepare small round balls from the mix. Do not add water in the mix for making balls, as water released by vegetables will be enough to bind them. In case mix does not bind properly and small balls cannot be made, add some water in the mixture.
- Heat cooking oil in a pan. When oil is hot enough to deep fry, add and deep fry raw balls on medium flame until they turn golden brown.
- Drain oil from cooked balls and transfer to plate having paper towel spread on it (to remove excess oil from deep fried veg balls)
- Heat 2 tablespoons oil in a wok (wide mouthed, thin-bottomed pan) on high flame. Add diced onion, diced capsicum, green chilli, chopped ginger and chopped garlic and sauté for 2-3 minutes or until they become slightly tender.
- Add soy sauce, tomato ketchup, chilli sauce and salt; mix well.
- Add fried manchurian balls and spring onion. Toss and cook on high flame for 1-2 minutes.
- Best dry vegetable manchurian is ready.
- Do not add water in the mix for making balls as water from vegetables will be sufficient to glue together all chopped veggies. However, in case mix does not bind properly and small balls cannot be made, add 1 or 2 tablespoons water in the mixture.
- We have avoided MSG (Ajinomoto) in this recipe to make it healthier and suitable for kids. However, you can add a pinch of Ajinomoto (MSG) while preparing veg mixture for balls to get authentic Chinese taste.
- Garnish it with finely chopped spring onion for eye catchy appeal.
Response: Hi Abhishek, this recipe can be served as starter to 4 people and as side dish or accompaniment to 2 people. You can multiply (either by 5 to serve as a starter and or by 10 to serve as a side dish ) all the ingredients of recipe according to your requirement of serving.
Response: Manchurian balls turn sticky and chewy if they are deep fried over low flame or if the flour is added more than given measurements.
Response: Hi Shalini, I'm glad to hear that your family loved it.
Can you please advise me how I can make crispy balls?
Response: Hi Bhoomi, thanks for trying the recipe. If you deep fry the manchurian balls over low flame then they will absorb more oil. Follow the given steps to make them perfect.
1. Add the balls in oil when oil is medium hot. To check the oil is hot enough or not, drop a small portion of batter in oil and if it comes on the surface immediately without changing its color then it is ready.
2. Always deep fry them over medium flame until light brown and crispy from outer side.
3. Do not deep fry them over low flame or high flame.
Response: Hi Ankit, corn flour/ corn starch is used to make the outer layer crispy. If it is not available, you can use arrowroot powder.
I tried it yesterday, it was very yummy.... just wanted to say that this is the best recipe I have ever tried..
Thanks a lot! Keep sharing such wonderful recipes..
Response: Hi Falguni, thanks for trying the recipe. Let me ask you one question, were the balls crispy from outside or not?
1. I think the reason behind the soft balls is the wrong temperature of oil. If you deep fry the balls when oil is too hot (when smoke comes out), balls will turn brown immediately but they will remain soft and uncooked from inside. Deep fry them over medium flame to cook them evenly and crispy from outside.
2. Do not skip the corn flour (corn starch) because it helps to make outer layer crispy.
Response: Hi Jarin, you cannot keep the balls crispy in gravy for longer period because manchurian absorbs the moisture from the gravy and turns soft. If you like the crispy balls then add them in the gravy just before the serving.
Response: Hi, ajinomoto enhances the flavor but not good for health so, we have not used it in our most of the recipes.
Response: Hi smita, the reasons behind the balls started breaking while deep-frying are given below.
1. Make sure that oil is hot enough when you add the ball in oil for deep frying otherwise ball starts breaking. To check oil is hot enough or not, add a drop of batter in oil and check 1. if it comes upward immediately without changing its color then oil is ready, 2. if it comes upward immediately and turned brown then oil is too hot, 3. if it doesn't come on the surface, oil is not enough hot.
2. If you are not able to make the balls from the mixture because of excess water released from vegetables, add a tablespoon of maida and mix again. You can also squeeze out the excess water from grated carrots and cabbage before making the mixture.
Can you suggest something in replacement of soya sauce and chilli sauce?
Response: Hi Priya, you cannot replace soy sauce with any other ingredient, and for chili sauce, either you can add same amount of vinegar in place of it or skip it.
Response: You can use any chilli sauce (either red chilli sauce or green chilli sauce) according to availability.
Thanks for this, i can now try different recipes
I used to see video but this one is more better and well explained..
I want hydrabadi recipe n chicken manchurain recipe please upload..
Response: Hi Vaibhav, manchurian balls turn hard and chewy from outside if they are deep fried over low flame. Make sure that you deep fried over medium flame.
My son likes Manchurian very much.
I am planing to make it....please pl pl..give give me good luck. I am nervous.......
Hey this message window before posting asking me to tick in a box to confirm that i am human..ha ha so funny....I am an alien....liking manchurian ho ho ho..
Anyways thanks for the recipe madam...
Response: Hi Jignesh, good luck for the recipe and I'm sure your kid will love it.
Just now I made It..
Excellent explanation dear..
Thank uuuu sooo much..
I love manchurian dry...
Thankyouu soo mch..... :D ;D
Response: Hi Kinjal, you can find the punjabi recipes by following the given link http://foodviva.com/punjabi-recipes/ .
Response: Hi Manisha, thanks for trying the recipe. Please see the response provided to the following comment for the answers.
Response: Hi Monika, thanks for trying the recipe. Manchurian balls could turn hard in following situations.
1. If quantity of flour used is higher than the quantity mentioned in the ingredients measurement. Please make sure that it is used in same quantity as given in the measures.
2. If prepared mixture (in step-2) is too hard then manchurian balls will turn hard. Make sure that prepared mixture is smooth. If vegetables do not release enough water then add additional water in the mixture.
3. If they are deep fried on low flame instead of on medium flame - they will turn hard and oily.
Response: We already have recipe of Paneer Butter Masala - see http://foodviva.com/curry-recipes/paneer-butter-masala-recipe/
Response: Thanks Hetal. We will definitely upload the recipe soon. Subscribe to our recipe feed so when we publish it, you get the notification via mail.
Response: Thanks Manjushree.
Response: Hi Sejal,
Note that you need to squeeze out only the excess water but not all water otherwise balls will not bind together and they may split during deep frying.
Response: Hi Sejal,
Thanks for the feedback and trying our recipe. The manchurian balls will never be as crispy inside as outside. However, if it's gooey inside then there could be two reasons for it; 1) Too much water being released from vegetables and 2) Insufficient deep-frying or deep-frying on high flame. The solution to this problem is to squeeze out the excess water from grated carrots and cabbage as well as deep-frying it on low to medium flame so that inside of balls cooks properly while outside layer doesn't burn. If this still doesn't solve the problem then you can reduce the quantity of maida to 1/4 cup and increase the quantity of corn flour to 3 tablespoons. Extra cornflour will give it a crispier texture. However, we recommend that you try the first two solutions first.