Dry Veg Manchurian | ड्राय वेजिटेबल मंचूरियन | Homemade Chinese Recipe | Sanjeev Kapoor Khazana

Prepare yourself to raise your snacking game with our mouthwatering 'Dry Veg Manchurian'! Discover how to make these best crispy veggie balls and enjoy this delicious Indo-Chinese reward that's sure to impress.

DRY VEGETABLE MANCHURIAN

Components

1 medium cabbage, grated
1 medium carrot, grated
1/4 little cauliflower, grated
3 green chillies, carefully chopped
15 garlic cloves, finely chopped
1 1/2 inch ginger piece, carefully chopped
Salt to taste
1/4 cup refined flour (maida).
4 tsps dark soy sauce.
1 tbsp oil + to deep fry.
2 inch celery stalk, chopped.
1 tablespoon cornflour + for covering.
1 cup veggie stock.
1/2 tsp black pepper powder.
1 tsp vinegar.
1/2 tsp sugar.
2 stalks spring onion greens, finely sliced.

Approach.

1. Heat enough oil in a kadai.
2. Mix together cabbage, carrot, cauliflower, 1/3 of the green chillies, 1/3 of the garlic, 2/3 of the ginger, salt, fine-tuned flour and 2 tsps soy sauce well. Forming into small balls, roll in cornflour and deep fry till golden and crisp.
3. On the other hand heat 1 tablespoon oil in a non-stick pan. Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and sauté. Liquify cornflour in 2 tbsps water.
4. Include veggie stock to the pan and simmer for 1-2 minutes.
5. Add cornflour mixture, pepper powder, vinegar and sugar and mix well.
6. Drain pipes the veggie balls and contribute to the sauce. Mix well. Turn off the heat. Include half the spring onion greens and mix.
7. Transfer into a serving meal and serve hot garnished with remaining spring onion greens.

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Dry Veg Manchurian | ड्राय वेजिटेबल मंचूरियन | Homemade Chinese Recipe | Sanjeev Kapoor Khazana

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28 Comments

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