Dry Manchurian

Recipe by
Total Time:
10-15 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • For Manchurian balls: 1 cup - shredded cabbage
  • 1 cup - finely chopped carrots
  • 1/4 cup - finely chopped capsicum
  • 2 tbsp - plain flour
  • 2 tbsp - cornstarch
  • 1 tbsp - chopped spring onions (greens)
  • salt, to taste
  • 1/2 tsp - black pepper powder
  • For Slurry:
  • 1 tbsp - cornstarch
  • 3 tbsp - water
  • 2 tsp - soya sauce
  • 2 tsp - red chilli sauce
  • Salt, to taste
  • a pinch of ajinomoto (MSG)
  • For Gravy:
  • 2 tsp - cooking oil
  • 2 tsp - ginger-garlic paste
  • 1 tsp - chopped green chillies
  • 1 tbsp - capsicum (cut into small cubes)
  • 1 tbsp - chopped spring onions (whites)
  • spring onion greens, to garnish

How to Make Dry Manchurian

  • Take all vegetables needed for the manchurian balls in a bowl. Sprinkle salt over them and keep them aside for around 10 minutes.
  • Squeeze the mixture and remove excess water. Add plain flour, cornstarch, spring onion greens and black pepper powder.
  • Mix everything well.
  • Divide the mixture into 12 small balls and fry on high flame till it's dark brown in color.
  • Mix all the ingredients of the slurry and stir it well to make sure it's lump free.
  • Heat oil in a pan and add ginger-garlic paste, chopped green chillies and capsicum. Saute it for a while and add the whites of spring onions. Stir-fry it for half a minute on high flame.
  • Add prepared slurry to it and stir fast.
  • Immediately, add the manchurian balls.
  • Mix well and make sure each ball is well-coated with the gravy.
  • Garnish with spring onion greens and serve hot.
  • Recipe Courtesy: My Own Food Court