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 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.
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.