5-Step Dry Manchurian Recipe Guide

Introduction to Dry Manchurian

Dry Manchurian is a beloved Indo-Chinese dish known for its delightful crunch and tangy flavor, often served as an appetizer or snack. Combining the best of Indian and Chinese culinary traditions, this dish has gained popularity for its unique taste and easy preparation method. In this detailed 5-Step Dry Manchurian Recipe Guide, we’ll walk you through creating this appetizing dish that will tantalize your taste buds.

Step 1: Gather Your Ingredients

Before you start cooking, having all ingredients on hand ensures a smooth cooking process. Here’s what you’ll need:

• 250 grams of cabbage, finely chopped
• 100 grams of carrots, finely chopped
• 50 grams of green bell pepper, finely chopped
• 2-3 green chilies, finely chopped (optional for spiciness)
• 1 medium onion, finely chopped
• 2 tablespoons of cornflour
• 1 tablespoon of all-purpose flour
• Salt to taste
• 1 teaspoon of black pepper
• Oil for frying
• For the sauce:
  • 2 tablespoons of soy sauce
  • 1 tablespoon of tomato ketchup
  • 1 tablespoon of red chili sauce
  • 1 teaspoon of vinegar
  • 1 teaspoon of ginger-garlic paste
  • 1 teaspoon of sugar
  • Spring onions for garnish

🍴 Note: Adjust the sauces and spice level according to your taste preferences.

Step 2: Prepare the Vegetable Balls

To make the Manchurian balls:

1. Mix all the finely chopped vegetables with salt, black pepper, cornflour, and all-purpose flour in a large bowl.
2. Without adding water, knead the mixture until it holds shape. If the mixture is too dry, you can add a little water, but sparingly.
3. Form small balls from the mixture, about the size of a small walnut.

👉 Note: Press the balls gently to ensure they don’t break apart when frying.

Step 3: Fry the Vegetable Balls

Now, it’s time to bring these little delights to life:

1. Heat the oil in a deep frying pan over medium heat.
2. Deep fry the vegetable balls in batches. Ensure the oil is hot enough; otherwise, the balls will absorb too much oil.
3. Fry until they turn golden brown. Drain on paper towels to remove excess oil.

Step 4: Make the Sauce

The sauce is where the magic happens:

1. In a pan or wok, heat 1 tablespoon of oil. Add ginger-garlic paste and sauté until fragrant.
2. Add the chopped onions and green chilies if using, and stir-fry until onions turn translucent.
3. Add soy sauce, tomato ketchup, red chili sauce, vinegar, and sugar. Stir to combine all ingredients.
4. Let the sauce simmer for 1-2 minutes. If the sauce is too thick, you can thin it with a little water.

Step 5: Combine and Serve

Finish off your Dry Manchurian:

1. Toss the fried vegetable balls in the simmering sauce to coat them evenly.
2. Cook for another minute or two, ensuring the balls absorb some of the sauce flavors.
3. Garnish with chopped spring onions.

In summary, Dry Manchurian is not just a dish but an experience of flavors melding together to create something truly unique. From the crunchy vegetable balls to the zesty sauce, every bite is filled with layers of taste. This 5-step guide should empower you to bring this delectable treat to your kitchen, offering a fusion of Indian and Chinese culinary delights. Enjoy the process, and more importantly, the taste!

Can I make Dry Manchurian with meat?

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Absolutely! Dry Manchurian can be made with chicken, prawns, or any meat of your choice. Simply substitute the vegetable mix with the chosen meat, adjusting the cooking times as necessary to ensure the meat is cooked through.

What can I use if I don’t have cornflour?

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If you don’t have cornflour, you can use rice flour or potato starch as alternatives. These will help in binding the vegetable balls together, ensuring they retain their shape during frying.

How do I store leftover Dry Manchurian?

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Store leftover Dry Manchurian in an airtight container in the refrigerator. It should keep well for 1-2 days. Reheat in a pan over medium heat or in the microwave, adding a splash of water if the dish has dried out.

Can I make it less spicy?

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Yes, you can adjust the spiciness by reducing or omitting green chilies and using less red chili sauce. You can also substitute with a milder chili sauce or add more tomato ketchup to balance the heat.

What are the best sauces to use for Dry Manchurian?

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For authentic flavor, use soy sauce for the base, along with tomato ketchup and red chili sauce. If you prefer a sweeter taste, you can use sweet soy sauce (kecap manis) or add more sugar to the sauce.