Vegetable Manchurian or Veg Manchurian recipe

Gems Gems, October 26, 2016

I got a few requests to post some starter dishes as good starters can create a long lasting impression on the guests regarding the food you serve. Vegetable Manchurian or Veg Manchurian is prepared in similar lines with Gobi Manchurian. Manchurian(veg Manchurian) dishes are best believed to be the collaboration of Chinese seasoning techniques and Indian taste. Manchurian dishes are best believed to be originally developed by a small Chinese community lived in Kolkata for over a century. Manchurian dishes are prepared in a two stages. First is the preparation of the vegetable mix in spiced corn flour batter and deep fry them. Second is the fried vegetable florets are sautéed with garlic, capsicum and onion in chili and soy sauce. Some recipes suggest the addition of MSG which is considered as unhealthy. Few  studies show that usage of MSG does not have any harmful effects on human beings. Refer this document.

So it’s the personal choice to add MSG or Ajinomoto in your dish. Add a pinch or two MSG during the last stage of the preparation of the gravy just before removing from flames

Vegetable Manchurian or Veg Manchurian
 
Author:
Recipe type: Starter
Cuisine: Indo - Chinese
Serves: 1 Bowl
Prep time:
Cook time:
Total time:
 
A Chinese dish with a dash of Indian taste
Ingredients
  • Two cups of fine chopped Cabbage, Carrot, Beans, spring onion whites and Capsicum,
  • Two tablespoons maida/all-purpose flour
  • Two tablespoons cornflour
  • Half table spoon rice flour
  • Half tablespoon of ginger paste
  • Half tablespoon of garlic paste
  • Quarter teaspoon of chilly paste ( Can change according to your spice tolerance)
  • Quarter teaspoon soy sauce
  • Half teaspoon black pepper powder
  • Water as required during the preparation
  • salt to taste
  • Enough oil for deep frying
For the preparation of sauce:
  • Quarter cup spring onions, finely chopped
  • one and half tablespoons finely minced garlic
  • Half tablespoon red Kashmiri chili powder
  • Two tablespoons soya sauce
  • Two finely chopped green chillies
  • Half tablespoon finely minced ginger
  • One tablespoon sesame oil
  • Two tablespoons tomato sauce
  • One tablespoon brown sugar
  • Two tablespoons vinegar
  • Half tablespoon chilly sauce
  • salt as required
  • One and half to two tablespoons finely chopped coriander leaves OR spring onion greens.
Instructions
  1. Mix and kneed flour( Maida), rice flour, corn flour, salt, ginger paste, garlic paste, green chili paste, soy sauce, pepper powder, salt and all the finely chopped vegetables like Cabbage, Carrot, Beans, spring onion whites and Capsicum. Add enough water little by little and you should be able to make small balls out of the dough.
  2. Take a thick bottomed pan and add the oil on to it. Heat the oil properly and add the vegetable balls in to it one by one slowly without getting crowded.
  3. In medium flame, fry the vegetable balls till it is golden brown in color. Fry all the vegetable balls and keep aside in a bowl layered with tissue so that the excess oil is absorbed and removed.
  4. Next is the preparation of the sauce. Take a wok or a large kadai/pan with not so thick bottom and add oil in to it. Heat the oil and add the chopped garlic, green chili an ginger in to it and stir fry for few seconds in high flame.
  5. Add in finely chopped spring onion whites in the wok and stir fry for say two minutes.
  6. Toss the ingredients in between so that it may not get over cooked.
  7. Add the fried vegetable balls in to it and and stir fry for approximately 3 minutes. Stir carefully so that the vegetable balls are not broken.
  8. Reduce to medium heat and toss in soya sauce, brown sugar, chili sauce, tomato ketchup and vinegar.
  9. Cook for another 2 minutes. Add 4-5 teaspoons of water and cook for another two more minutes.
  10. In high flame toss the items for a minute or half,
  11. Garnish with finely chopped spring onion greens and coriander leaves.
To make Veg Manchurian gravy
  1. Make a solution of cornflour with water and keep aside
  2. In the above recipe, before adding the fried vegetable ( i,e after step 6 follow the below) balls in to the sauce and add around one and half cups of water and boil it.
  3. Add the fried vegetable balls in to it and boil.
  4. Reduce to medium heat and toss in soya sauce, brown sugar, chili sauce, tomato ketchup and vinegar.
  5. Cook for another 2 minutes. Add corn flour solution in to it
  6. Boil it till the the gravy is thick enough.
  7. Garnish with finely chopped spring onion greens and coriander leaves.

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