Скачать или смотреть Gobi Manchurian recipe Street Style| Veg Manchurian Recipe| Cabbage Manchurian Recipe| Veg Manchuria

#manchurian #manchurianballs
Gobi Manchurian recipe Street Style| Veg Manchurian Recipe| Cabbage Manchurian Recipe| Veg Manchurian
"Craving delicious street food treats at home? In this video, I’ll show you how to make Gobi Manchurian Street Style, a crispy and flavorful dish everyone loves! Plus, I’ll share an easy recipe for Veg Manchurian and a special twist with Cabbage Manchurian! These dishes are perfect as appetizers or snacks, bringing you that classic street food vibe straight from your kitchen."
Welcome to The Gourmet's Hut! In this video, you’ll learn how to make Gobi Manchurian Street Style, one of the most popular Indo-Chinese dishes. We’ll also guide you through a quick and easy Veg Manchurian Recipe and the unique Cabbage Manchurian Recipe. These crispy, saucy, and spicy delights are perfect for family dinners or parties! Follow along as we show you step-by-step instructions to recreate these street-style favorites right at home.
Here are some tips and tricks to make perfectly crispy Manchurian balls:

Use Cornflour and Maida (All-purpose flour): A combination of cornflour and all-purpose flour helps create a crispier texture. For gluten-free options, you can replace maida with rice flour.

Avoid Excess Moisture: Squeeze out any excess water from vegetables like cabbage or cauliflower before forming the balls. Too much moisture will make them soggy.

Chop Vegetables Finely: Ensure the vegetables are chopped finely or grated. This helps the Manchurian balls hold their shape and fry evenly.

Add Rice Flour or Semolina: A small amount of rice flour or semolina (rava) in the mixture will make the balls crispier.

Fry at the Right Temperature: Heat the oil properly. If the oil is too hot, the balls will brown quickly but remain raw inside. If it's too cold, they will absorb excess oil and turn soggy. The oil should be medium-hot (around 170°C/340°F).

Double Frying: For extra crispiness, fry the Manchurian balls once until light golden, remove them, and let them cool. Then, fry again until they turn golden brown.

Don't Overcrowd the Pan: Fry the balls in small batches to ensure they cook evenly and stay crisp.

Drain Excess Oil: Place the fried Manchurian balls on a paper towel to absorb excess oil, keeping them crispy for longer.

Following these tips, you'll get perfectly crispy Manchurian balls every time!
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