Manchurian is a quintessential Indo-Chinese dish that is loved by many Indians, including my husband. I am on the fence for this one -- I don't love it and I don't dislike it either. My husband says he used to eat excellent Gobhi & Veg manchurian during his college days and since then made it a point to order it whenever we are at an Indian restaurant. I reluctantly agree for it because I've had my share of really good ones and really bad ones too and I'm usually skeptical how the dish we ordered is going to be.I don't make them at home because manchurian are generally deep fried and that is something I avoid as much as I can. But when I realized they can be made in the paniyaram/ appe/ ableskiver pan, I was ecstatic and made these vegetable manchurian. I was even more ecstatic when they came out perfect and tasted much better than the resaturant ones (or so I thought).
Manchurian is usually served with or without a gravy. I made it with a little bit of gravy -- not too dry and not too wet. If you want a drier manchurian, use less water than the recipe and if you want more gravy, then add more water.
Manchurian is a quintessential Indo-Chinese dish that is loved by many Indians, including my husband. I am on the fence for this one -- I don't love it and I don't dislike it either. My husband says he used to eat excellent Gobhi & Veg manchurian during his college days and since then made it a poin...Pavani
Yield18~20 Small Manchurian s 18~20 Small Manchurian
Cooking Time30 minutesPT0H30M
Preparation Time30 minutesPT0H30M
Total Time1 hourPT1H0M
For Vegetable Manchurian:
Cabbage - finely chopped
Carrot - medium, grated (about ½cup)
Green Beans - finely chopped
Scallions/ Green Onions - , finely chopped
All purpose flour
Salt & Pepper
For the Gravy:
Ginger - piece, finely grated
Garlic - finely minced
Scallions - finely chopped (about 1 cup)
Low sodium soy sauce
Green Chili sauce - (adjust as per taste)
Water/ Stock - (adjust as per desired consistency)
Salt & Pepper
To make Veggie Manchurian: In a bowl, combine cabbage, carrot, green beans and scallions. Add the all purpose flour, corn starch and salt & pepper. Mix well. The quantity of the flours is not much -- it is only to bind the veggies when you squeeze them into balls. The ratio of veggies to flour ratio is much higher -- but if you find that the manchurain balls are not holding shape while frying, then add more flour to bind them well -- add flour 1tbsp at a time.
Heat the paniyaram pan and add about 1~2tsp oil in each depression. Add about 1tbsp of veggie mixture formed into a ball and fry on medium flame, stirring occasionally, till all the sides are well browned and cooked through. Remove onto paper towel lined plate and repeat with the remaining veggie mixture.
To make the Gravy: Heat 2tbsp oil in a pan, add ginger and garlic and once they get fragrant, add the chopped scallions and cook for 3~4 minutes or until tender.
In the meantime whisk water/ stock with corn starch and set aside.
Once the scallions are cooked, stir in the soy sauce, chili sauce, tomato ketchup, salt and pepper. Cook for 1 minute.
Next add the corn starch mixture and cook till the gravy thickens, this will take about 2 minutes.
Garnish with chopped scallions and serve along with Fried Rice.
My name is Pavani and I’m “the Cook” in this hideout. I’m from Hyderabad, a bustling city in South India that is famous for its Pearls, Information Technology (thanks to ex CM Chandrababu Naidu) and of course the delicious Hyderabadi cuisine.