Скачать или смотреть CRISPY Street Style Veg Dry Manchurian - Better Than Takeout! 🔥

Hey foodies! 👋 Today I'm sharing the ULTIMATE Restaurant-Style Veg Dry Manchurian that tastes BETTER than takeout and costs just a fraction of what you'd pay outside! This crispy, spicy Indo-Chinese favorite is perfect for dinner, sudden cravings, or when you want to impress guests. The secret is in the perfect balance of sauces and the special technique for making ultra-crispy manchurian balls! Let's get cooking! 🔥

Restaurant-Style Veg Dry Manchurian - No MSG Needed! 😍

Ingredients:

For the Manchurian Balls:
4 cups cabbage, very finely chopped
1/2 cup capsicum, finely chopped
1 cup carrot, finely chopped
1 tbsp ginger-garlic paste (fresh is better)
2 tbsp maida (all-purpose flour)
4 tbsp corn flour (gives the perfect crispiness)
Salt to taste
Black pepper powder to taste
1 tsp Kashmiri red chili powder (for color without heat)
Oil for deep frying

For the Manchurian Sauce:
1 tbsp chopped garlic
1/4 cup capsicum, chopped into small cubes
1/4 cup cabbage, roughly chopped
3-4 green chilies, sliced (adjust to your spice preference)
3 tbsp soy sauce (dark soy works best)
1 tbsp red chili sauce
1/2 tsp vinegar
1 tbsp tomato ketchup
Spring onions for garnishing
2 tbsp oil for stir-frying

Method:

Step 1: Prepare the Manchurian Balls
1. In a large mixing bowl, combine finely chopped cabbage, capsicum, and carrot.
2. Add ginger-garlic paste, salt, black pepper, and Kashmiri red chili powder.
3. Mix everything well and let it sit for 5 minutes - this helps release the vegetables' moisture.
4. Now add maida and corn flour. Mix thoroughly to form a sticky dough. If it's too dry, the natural moisture from vegetables should be enough, but if needed, add 1-2 tsp water.
5. Shape the mixture into small, bite-sized balls.

Step 2: Fry the Manchurian Balls
1. Heat oil in a deep pan or kadhai.
2. Once the oil is hot, reduce flame to medium and carefully drop the veggie balls.
3. Fry until they turn golden brown and crispy.
4. Remove and place on paper towels to absorb excess oil.

Step 3: Prepare the Manchurian Sauce
1. Heat 2 tbsp oil in a wok or kadhai on high flame.
2. Add chopped garlic and stir-fry for 30 seconds until aromatic.
3. Add chopped capsicum, cabbage, and green chilies. Stir-fry on high heat for 1-2 minutes.
4. The key is to keep vegetables crunchy, not soggy.

Step 4: Add Sauces and Finish
1. Add soy sauce, red chili sauce, vinegar, and tomato ketchup to the wok.
2. Mix everything well and let it simmer for 30 seconds until the sauce slightly thickens.
3. Add the fried Manchurian balls to the sauce.
4. Toss gently to coat each ball with the sauce. Cook for just 1-2 minutes.
5. The secret is to not let the balls sit in sauce too long or they'll lose their crispiness.
6. Garnish with freshly chopped spring onions.

Your restaurant-style Veg Dry Manchurian is ready! Serve hot as a starter or with fried rice for a complete Indo-Chinese meal! Oye Hoye Kamaal! 😍

Why you will love this Recipe

🌟 Restaurant quality taste without the expensive bill!
🌟 No MSG or food color - completely natural ingredients
🌟 Crispy manchurian balls even after mixing with sauce
🌟 Perfect balance of spicy, tangy, and umami flavors
🌟 Ready in under 30 minutes
🌟 Impresses everyone at dinner parties
🌟 Customizable spice level to suit your taste
🌟 Healthier than takeout with fresh vegetables

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And there you have it - restaurant-style Manchurian that tastes even better than takeout and saves you hundreds of rupees! This isn't just any Indo-Chinese dish—it's the perfect balance of crispy, spicy, and tangy that will make everyone ask for seconds! Until next time, keep those woks sizzling! Oye Hoye Kamaal! 😉✨