Veg Manchurian Dry and Veg Manchurian Gravy

 Veg Manchurian Dry and Veg Manchurian Gravy

Veg Manchurian Dry Recipe

Ingredients for Veg Balls:

Mixed vegetables (carrot, cabbage, beans, cauliflower, etc.) - 1 ½ cups (finely chopped)

Corn flour - 2 tbsp

All-purpose flour (maida) - 2 tbsp

Rice flour - 1 tbsp

Ginger-garlic paste - 1 tsp

Green chilies - 1-2 (finely chopped)

Black pepper powder - ½ tsp

Salt - to taste

Water - as required (for binding)

Oil - for deep frying

Ingredients for Sauce:

Oil - 2 tbsp

Garlic - 4-5 cloves (finely chopped)

Ginger - 1-inch piece (finely chopped)

Green chilies - 1-2 (slit or finely chopped)

Onion - 1 medium-sized (finely chopped)

Capsicum (Bell Pepper) - ½ (finely chopped)

Soy sauce - 1 ½ tbsp

Chili sauce - 1 tbsp

Tomato ketchup - 1 tbsp

Vinegar - 1 tsp

Salt - to taste

Black pepper powder - ½ tsp

Spring onions - for garnish (optional)

Water - as required to adjust the consistency

Instructions for Veg Manchurian Dry:

Step 1: Prepare the Veg Balls

Grate or finely chop the vegetables: Use a food processor or grate vegetables like cabbage, carrot, and beans. Squeeze out excess moisture from the vegetables using a clean cloth or paper towel to prevent soggy manchurian balls.

Make the dough: In a mixing bowl, combine the chopped vegetables with corn flour, all-purpose flour, rice flour, ginger-garlic paste, chopped green chilies, black pepper, and salt. Mix well to form a dough-like consistency. If needed, add a little water to help bind the mixture, but be cautious not to make it too wet.

Shape into balls: Take small portions of the mixture and shape them into round balls. Ensure the size is uniform for even frying.

Fry the balls: Heat oil in a deep frying pan or wok over medium heat. Once the oil is hot, carefully drop the balls into the oil and fry until they turn golden brown and crisp. Drain them on paper towels to remove excess oil.

Step 2: Make the Sauce

Sauté aromatics: In a separate pan or wok, heat 2 tbsp of oil over medium heat. Add finely chopped garlic and ginger. Sauté for about 30 seconds until aromatic.

Cook the onions and capsicum: Add the chopped onions and capsicum to the pan. Stir-fry for 2-3 minutes until the onions turn soft but remain slightly crunchy.

Add sauces: Stir in soy sauce, chili sauce, and tomato ketchup. Mix everything well, and cook for a minute or two.

Season: Add vinegar, salt, black pepper, and a bit of water (about ½ cup). Bring it to a simmer and let it cook for 3-4 minutes to blend the flavors.

Combine with the veg balls: Gently add the fried veg balls into the sauce, making sure they are well-coated. Toss the balls in the sauce carefully, ensuring they don’t break. Cook for another 2-3 minutes for the flavors to soak into the balls.

Step 3: Garnish and Serve

Garnish with spring onions if desired, and serve immediately while hot.

Veg Manchurian Gravy Recipe

Ingredients for Gravy Sauce:

Oil - 2 tbsp

Garlic - 4-5 cloves (finely chopped)

Ginger - 1-inch piece (finely chopped)

Green chilies - 1-2 (slit or chopped)

Onion - 1 large (chopped)

Capsicum (Bell Pepper) - ½ (chopped)

Soy sauce - 2 tbsp

Chili sauce - 1 tbsp

Tomato ketchup - 1 tbsp

Vinegar - 1 tsp

Corn flour - 2 tsp (to make a slurry)

Water - 2 cups (or adjust as per consistency preference)

Salt - to taste

Black pepper powder - ½ tsp

Spring onions - for garnish

Instructions for Veg Manchurian Gravy:

Step 1: Prepare the Veg Balls

Follow the same steps as in the dry recipe to prepare the veg balls. Once fried, set them aside.

Step 2: Make the Gravy

Heat oil in a pan over medium heat. Add finely chopped garlic, ginger, and green chilies. Sauté until fragrant.

Cook the onions and capsicum: Add chopped onions and capsicum. Stir-fry for 2-3 minutes until the vegetables are cooked but still crisp.

Add sauces: Stir in soy sauce, chili sauce, tomato ketchup, and vinegar. Mix everything well.

Add water and bring to a simmer: Pour in the water and let the mixture simmer for 5-6 minutes. This helps the sauce thicken and allows the flavors to combine.

Thicken the gravy: In a small bowl, mix corn flour with a little water to make a smooth slurry. Slowly add this slurry to the simmering sauce while stirring continuously. This will thicken the gravy to your desired consistency.

Season the gravy: Add salt and black pepper to taste, and cook for 2 more minutes.

Step 3: Combine and Serve

Add the veg balls: Once the gravy is thickened, add the fried veg balls into the sauce. Stir gently to coat the balls in the gravy, but be careful not to break them.

Garnish with spring onions and serve hot with steamed rice, fried rice, or noodles.                                                                                                                                                                                                                                                                                                                                                                  Serving Suggestions:                                                                                                                                                                                                                                                                                                   The ideal serving method for Veg Manchurian Dry presents it as a starter dish that pairs well with either fried rice or noodles.                                                                                                                                                                                                                                                                                      Stewed Veg Manchurian needs steamed rice and fried rice or Chinese-style noodles as its suitable side dishes.                                                                                                                                                                                                                                                                                                                          Tips for Perfect Veg Manchurian:                                                                                                                                                                                                                                                                                 1. To prep your vegetables for addition into the flour mix you should thoroughly remove all water content. A mixture that remains excessively wet will prevent the formation of balls and proper frying.                                                                                                                                                                                                                                                                                                                                               2. The balls should be cooked on medium heat to maintain even cooking throughout each piece without burning the surface.                                                                                                                                                                                                                                                                                                  3. To control sauce heat and taste you should modify the quantities of chili sauce and soy sauce according to what you enjoy.                                                                                                                                                                                                                                                                                            4. When using corn flour slurry always stir the mixture continuously while adding it to the sauce because lumps might occur.                                                                                                                                                                                                                                                                             Conclusion:                                                                                                                                                                                                                                                                                                                 Veg Manchurian exists as two separate versions which prepare either as dry appetizers or flavorful gravies. You can use dry Veg Manchurian for snacking or as an appetizer and the gravy version pairs well as the main dish with rice or noodles. The flavor-filled dry and gravy versions of this dish serve any social event. Veg Manchurian creates a perfect culinary experience by delivering its appetizing sauce alongside its crunchy exterior to form a crowd-attracting dish.