Dry manchurian. Veg Manchurian, which is one of the most popular Chinese dishes in India, is sold even in roadside food stalls and snack counters these days! This popularity is well-deserved, because the Veg Manchurian does have a zesty charm that captivates anybody who bites into one. A mixture of crunchy veggies is shaped into balls and deep-fried, and then tossed with an assortment of sauces and flavour. Dry manchurian

You can cook Dry manchurian using 15 ingredients and 2 steps. Here is how you cook that.

Ingredients of Dry manchurian
  1. You need 1/2 kg of cauliflower.
  2. You need 50-70 gm of all-purpose flour(Maida).
  3. You need 1 spoon of Garlic paste.
  4. It’s 2-3 of carrots.
  5. Prepare As needed of Oil for frying.
  6. You need 1 1/2 tsp of Soya sauce.
  7. You need 2 tsp of chilli sauce.
  8. It’s To taste of Salt.
  9. It’s 1/2 tsp of Red chilli powder.
  10. It’s 1/2 tsp of Coriander powder.
  11. Prepare 1/2 cup of Green pepper.
  12. It’s 1 of Onion.
  13. You need 2 tsp of Garlic.
  14. It’s 1 tsp of Cumin seeds.
  15. You need 4-5 tsp of curd.

It can be found in many Indian restaurants and is commonly served in parties. It is also a very popular street food and spicier version of the dish are available on many road side stalls. The name itself makes juices flowing in mouth. It is a tempting appetizer prepared by sautéing vegetable balls in soy, tomato and chili sauces.

Dry manchurian step by step

  1. Shred cauliflower finely in a bowl, add curd, salt as per taste, garlic paste and shredded carrot in it. Now add all-purpose flour to it and 1/2 tbs of red chilli powder to it. Mix everything well and make small balls of the mixture..

  2. Fry the balls on medium flame and keep them aside. Now take 2-3 spoon of oil in a pan and add cumin seeds to it. Add finely chopped onion and other vegetables and roast them till become slightly brown. Now add salt, coriander powder and red chilli powder to it as per taste. Add 50 ml of water to it. Put soya sauce, chilli sauce and tomato sauce to it and mix well. Now add fried Manchurian balls to the mixture and mix carefully. Cover the pan and cook for 5 minutes. Serve hot..

Chinese manchurian dry and its sibling, vegetable manchurian gravy, are preferred starters of Indo Chinese cuisine and making it at home was never easy. Vegetable Manchurian is an addictive Indo-Chinese dish made with fried vegetable dumplings in a sauce laden with chilli, garlic and ginger. Indo-Chinese food has a long history in India, and one of its most popular recipes is doubtlessly the 'manchurian' whether chicken, vegetarian or cauliflower. Dry veg Manchurian combination: Dry Veg-Manchurian on its own can be quite fulfilling, but veg Hakka noodles, veg fried rice, or schezwan fried rice would be a great combination. These smacking combinations are simply great lockdown blues.