Table of Contents
About Veg Manchurian:
Veg Manchuria is everyone favorite dish, who like spicy/tikka food. Vegetarian Manchuria can be prepared with veggies as per our interest like cauliflower, carrot, beetroot also. Manchurian is a popular Indo-Chinese dish that combines Chinese cooking techniques with Indian flavors. It typically consists of vegetable balls fried and then cooked in a savory, tangy sauce. One can enjoy the dish Manchurian, at restaurants as well as at street food. Choose of eating Manchuria dry or wet? as per personal tastes. So lets try both of them.
Difference of Dry Manchurian or Wet Manchurian:
The dish can be made in different variations such as dry Veg Manchurian and wet Manchurian. The process of making of Manchurian balls is same for both varieties. For Dry vegetarian Manchurian – the vegetable balls are tossed in a thick sauce. For making wet Veg Manchurian -the vegetable balls are cooked in a more liquid-based sauce. The wet liquid base can be prepared with corn flour mixed with water.
Veg Manchuria is made with?
Veg Manchurian is a popular Indo-Chinese dish made primarily from vegetables and spices. It typically consists of the following main ingredients:
- Mixed Vegetables: The primary ingredient in Veg Manchurian is a mixture of finely chopped vegetables such as cabbage, carrots, capsicum (bell peppers), beans, cauliflower, and sometimes peas. These vegetables are finely chopped or grated to form the base of the dish.
- Flour and Cornflour: All-purpose flour (maida) and cornflour are used as binding agents to hold the vegetable mixture together while forming small balls.
- Seasonings and Spices: Ginger-garlic paste, salt, black pepper, and sometimes green chilies are added to the vegetable mixture to enhance the flavor.
- Sauce Ingredients: The sauce used in Veg Manchurian typically includes ingredients like soy sauce, chili sauce, tomato ketchup, vinegar, and sometimes sugar. These ingredients create the tangy and savory flavor profile characteristic of Indo-Chinese cuisine. Some of them, add MSG but recommend not to use as it cause many health issues.
- Oil for Frying: The vegetable balls are deep-fried until they are crispy and golden brown.
- Garnishes: Chopped spring onions or cilantro are often used as garnishes to add freshness and color to the dish.
It’s a versatile dish that can be served as an appetizer (starter) or a main course, and it’s enjoyed by many due to its delicious flavors and textures.
Veg Manchuria, where every bite is a journey through a tantalizing blend of flavors and a delightful interplay of textures. This vegetarian delight is a testament to the artistry of Indian-Chinese cuisine, offering a perfect fusion of fresh vegetables and aromatic spices.
Related Posts:
- VEG NOODLES
- VEG FRIED RICE
Veg Manchuria Recipe
Equipment
- Deep Kadai
- Fry Pan
Ingredients
- 2 cups finely chopped mixed vegetables cabbage, carrots, capsicum, beans, etc.
- 1/2 cup all-purpose flour maida
- 1/4 cup cornflour
- 1 tablespoon ginger-garlic paste
- 1 tablespoon soy sauce
- Salt to taste
- Black pepper to taste
- Oil for deep frying
For the Sauce:
- 2 tablespoons oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2-3 green chilies finely chopped (adjust according to spice preference)
- 1 onion finely chopped
- 1 capsicum finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1 tablespoon vinegar
- 1 tablespoon cornflour mixed in 1/2 cup water for thickening
- Salt to taste
- Black pepper to taste
- 2 spring onions finely chopped (for garnish)
Instructions
- Preparing the Vegetable Balls:
- In a mixing bowl, combine the finely chopped vegetables, all-purpose flour, cornflour, ginger-garlic paste, soy sauce, salt, and black pepper. Mix well to form a sticky mixture.
- Shape the mixture into small balls. Ensure they hold together well.
- Heat oil for deep frying in a pan. Once the oil is hot, fry the vegetable balls in batches until they turn golden brown and crispy. Remove and drain excess oil on paper towels. Set aside.
- Making the Sauce:
- Heat 2 tablespoons of oil in a pan or wok. Add chopped garlic, ginger, and green chilies. Saute for a minute until fragrant.
- Add chopped onions and capsicum. Stir-fry on high heat for 2-3 minutes until they turn slightly tender yet crunchy.
- Add soy sauce, chili sauce, tomato ketchup, vinegar, salt, and black pepper. Mix well.
- Pour in the cornflour-water mixture slowly, stirring continuously to prevent lumps.
- Cook the sauce until it thickens to your desired consistency.
- Add the fried vegetable balls to the sauce. Gently toss until the balls are coated evenly with the sauce.
- Garnish with chopped spring onions
- Serve hot with onions and lemon slices
Notes
- Veg Manchurian can also be served as main course dish with steamed rice or noodles.
- Serve Dry Veg Manchurian hot as a starter or appetizer.
- Adjust the seasoning and spice levels according to your taste preferences. Enjoy your flavorful Veg Manchurian
Nutrition:
The nutritional value of Veg Manchuria can vary depending on the specific recipe and portion size. Here’s a general breakdown of the key components and their approximate values per 100 grams:
- Calories: 150-200 kcal
- Protein: 2-4 grams
- Carbohydrates: 15-20 grams
- Sugars: 2-4 grams
- Dietary Fiber: 2-3 grams
- Fat: 8-10 grams
- Saturated Fat: 1-2 grams
- Monounsaturated Fat: 4-5 grams
- Polyunsaturated Fat: 2-3 grams
- Sodium: 500-700 milligrams
- Potassium: 200-300 milligrams
- Calcium: 30-50 milligrams
- Iron: 1-2 milligrams
- Vitamin C: 10-15 milligrams
- Vitamin A: 100-150 micrograms
- Folate (B9): 20-30 micrograms
Please note that these values are approximate and can vary based on factors like the specific ingredients used and the cooking method. Additionally, the values provided here are for a standard preparation of Veg Manchuria and do not include any additional sides, sauces, or accompaniments that may be served with it.