Скачать или смотреть होटल से भी टेस्टी मंचूरियन इतनाआसान घर पर | STREET STYLE VEG MANCHURIAN RECIPE | Manchurian Recipe

VEG MANCHURIAN RECIPE #vegmanchurian Homemade Veg Manchurian Recipe is a Restaurant Style Street Food Indo Chinese Starter. Veg Manchurian banaye ekdum restaurant style aur street style – crispy balls aur spicy gravy ke saath! Is video mein aapko milega Veg Manchurian Dry (party starter) aur Veg Manchurian Gravy (fried rice, chowmein combo). Saath hi seekhiye easy Gobi Manchurian & Cabbage Manchurian banane ka asaan tarika step by step. Ab ghar par enjoy kijiye Indo Chinese Veg Manchurian Recipe jo sabko pasand aayegi!

Preparation time - 20 minutes
Serving - 8

Ingredients:
Part 1: Preparing the Manchurian Balls
First, gather the vegetables for the base of the balls [00:32]. The video uses a mix of:
Carrots (2 pcs) [00:35]
Capsicum (1 pc) [00:38]
French Beans (10 pcs) [00:41]
Onion (1 pc) [00:42]
Cabbage (as needed) [00:44]

Next, chop or grate the vegetables finely [00:50]. Then, in a large bowl, combine the chopped vegetables with the following:
Chopped Ginger (1/2 inch) [01:17]
Chopped Green Chillies (3 pcs) [01:21]
Chopped Garlic (1 tbsp) [01:25]
Black Pepper Powder (1 tsp) [01:32]
Salt (as per taste) [01:36]
For the binding, add:
All-Purpose Flour (3 cups) [01:48]
Corn Starch (4 tbsp) [02:05]
Kashmiri Red Chilli Powder (2 tsp) [02:26]
Red Chilli Sauce (1 tsp) [02:38]
Soya Sauce (1/2 tsp) [02:44]
Boiled Potato (1 pc) [03:00]

Mix everything together thoroughly to form a dough-like consistency [03:15]. Once mixed, shape the mixture into small, bite-sized balls [03:50].

Part 2: Frying the Manchurian Balls
Heat a pan with oil for frying [04:16]. The oil should be hot but not smoking. Gently drop the manchurian balls into the hot oil [04:26] and fry them on a medium flame until they are a light golden color [04:37]. Remove the balls from the oil and let them cool down [05:03].

For extra crispiness, the video recommends a "flash fry" [05:50]. To do this, reheat the oil until it is very hot and then briefly re-fry the cooled balls for about 10-15 seconds until they are super crispy and a rich golden-brown color [06:07].

Part 3: Making the Manchurian Sauce
To prepare the sauce, heat a pan on a high flame with 2 tablespoons of oil [06:37]. Add the finely chopped ginger, garlic, and green chillies and stir-fry quickly [06:47]. Next, add chopped onion and capsicum [07:11] and sauté for a minute until they are slightly softened but still crunchy.

Add the sauces and seasonings to the pan:
Black Pepper Powder (1/2 tsp) [07:53]
Salt (as per taste) [08:00]
Soya Sauce (2 tbsp) [08:11]
Red Chilli Sauce (1 tbsp) [08:15]
Tomato Sauce (2 tbsp) [08:18]
White Vinegar (1/2 tsp) [08:25]
Kashmiri Red Chilli Powder (1 tsp) [08:37]
Water (1/4 cup) [08:55]

Mix well and bring the sauce to a boil [09:00]. To thicken the sauce, prepare a slurry by mixing 1 tablespoon of cornstarch with 3 tablespoons of water [09:16]. Pour the slurry into the boiling sauce and mix until it thickens [09:21].

Finally, add the prepared manchurian balls to the sauce [09:44], mix to coat them completely, and garnish with spring onion greens [10:14]. Serve hot and enjoy!

veg manchurian recipe, how to make veg manchurian, manchurian recipe, veg manchurian gravy recipe, veg manchurian dry recipe, manchurian recipe, gobi manchurian recipe, how to make gobi manchurian, manchurian kaise banta hai, veg manchurian recipe