Crispy Veg Manchurian Dry – Restaurant Style

By moumita• March 12, 2026• 👁 11 views

Holplate

Description

Crispy Veg Manchurian Dry , Chinese fusion dish featuring golden, crispy vegetable balls (koftas) tossed in a spicy, tangy, garlicky sauce.

Ingredients

• For Manchurian Balls:
• 1¼ cups finely chopped cabbage (about ¼ medium cabbage)
• ½ cup grated carrot (1 medium)
• ¼ cup finely chopped capsicum (bell pepper, optional for extra flavor)
• ¼ cup finely chopped spring onion greens
• 1 tsp ginger-garlic paste (or ½ tsp each finely chopped)
• ½–1 tsp green chilli finely chopped (adjust for spice)
• 3 tbsp cornflour (corn starch)
• 3 tbsp all-purpose flour (maida)
• ½ tsp black pepper powder
• ½–¾ tsp salt (or to taste)
• Oil for deep frying
• For Manchurian Sauce (Dry):
• 2 tbsp oil
• 1 tbsp finely chopped garlic
• 1 tsp finely chopped ginger
• 1–2 green chillies slit or chopped
• ¼ cup finely chopped onion
• ¼ cup finely chopped capsicum
• 2 tbsp spring onion whites
• 1½ tbsp soy sauce
• 1 tbsp red chilli sauce
• 1 tbsp tomato ketchup
• ½ tsp vinegar (or lemon juice)
• ½ tsp black pepper powder
• 1 tsp sugar (optional, balances flavors)
• 1–1½ tsp cornflour + 2 tbsp water (for slight thickening)
• 2–3 tbsp spring onion greens (for garnish)
• Salt to taste

Method

1. Prepare the vegetable mixture:
2. In a large bowl, add chopped cabbage, grated carrot, capsicum, spring onion, ginger-garlic paste, green chilli, salt, and black pepper. Mix well and squeeze with your hands — the veggies will release moisture and help bind (do not add water).
3. Make the balls:
4. Add cornflour and maida. Mix to form a slightly sticky mixture that holds shape when pressed (if too dry, squeeze more; if too wet, add 1 tsp more flour). Do not knead like dough.
5. Shape into small lemon-sized balls (about 15–18 pieces). Keep aside.
6. Fry the balls:
7. Heat oil in a deep pan/kadai on medium heat. Once hot (test by dropping a small piece — it should rise slowly), add balls in batches.
8. Fry on medium flame until golden and crisp (8–10 minutes), stirring occasionally. Drain on paper towels. (For extra crisp, fry on slightly higher heat for the last 1 minute.)
9. Make the sauce:
10. Heat 2 tbsp oil in a wok or pan on high flame.
11. Add chopped garlic, ginger, green chillies — sauté 30 seconds until aromatic.
12. Add onion and spring onion whites — stir-fry 1 minute.
13. Add capsicum — stir-fry 1–2 minutes (keep veggies crunchy).
14. Lower flame, add soy sauce, chilli sauce, ketchup, vinegar, sugar, black pepper, and a pinch of salt. Mix well.
15. Add cornflour slurry, stir quickly — sauce will thicken slightly in 30–40 seconds.
16. Taste and adjust salt/spice (should be bold, tangy & spicy).
17. Toss together:
18. Add fried manchurian balls to the sauce. Toss on high flame for 1–2 minutes so sauce coats evenly (do not overcook or balls will soften).
19. Switch off flame, garnish with lots of spring onion greens.
20. Serve hot immediately as a starter or with hakka noodles/veg fried rice.
21. Tips for perfect restaurant-style result:
22. Chop veggies very finely (use food processor if possible) for better binding and texture.
23. Fry on medium heat for crisp outside & soft inside.
24. Toss quickly on high heat so sauce doesn't make balls soggy.
25. For gravy version, add ¾–1 cup water + more cornflour slurry after sauces, simmer 2 minutes, then add balls.

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