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

Get ready to elevate your snacking game with our mouthwatering 'Dry Veg Manchurian'! Learn how to make these perfect crispy vegetable balls and enjoy this flavorful Indo-Chinese treat that’s sure to impress.

DRY VEGETABLE MANCHURIAN

Ingredients

1 medium cabbage, grated
1 medium carrot, grated
¼ small cauliflower, grated
3 green chillies, finely chopped
15 garlic cloves, finely chopped
1½ inch ginger piece, finely chopped
Salt to taste
¼ cup refined flour (maida)
4 tsps dark soy sauce
1 tbsp oil + to deep fry
2 inch celery stalk, chopped
1 tbsp cornflour + for coating
1 cup vegetable stock
½ tsp black pepper powder
1 tsp vinegar
½ tsp sugar
2 stalks spring onion greens, finely chopped

Method

1. Heat sufficient oil in a kadai.
2. Mix together cabbage, carrot, cauliflower, ⅓ of the green chillies, ⅓ of the garlic, ⅔ of the ginger, salt, refined flour and 2 tsps soy sauce well. Shape into small balls, roll in cornflour and deep fry till golden and crisp.
3. Meanwhile heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and sauté. Dissolve cornflour in 2 tbsps water.
4. Add vegetable stock to the pan and simmer for 1-2 minutes.
5. Add cornflour mixture, pepper powder, vinegar and sugar and mix well.
6. Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat. Add half the spring onion greens and mix.
7. Transfer into a serving dish and serve hot garnished with remaining spring onion greens.

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