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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
1 tbsp - cornstarch
3 tbsp - water
2 tsp - soya sauce
2 tsp - red chilli sauce
Salt, to taste
a pinch of ajinomoto (MSG)
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
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