HomeChinese RecipesManchurian gravy recipe| vegetable Manchurian gravy | how to make street style...

Manchurian gravy recipe| vegetable Manchurian gravy | how to make street style gravy Manchurian

Veg Manchurian gravy is a popular Indo-Chinese gravy-based appetizer recipe made with deep-fried vegetable balls. It is generally made and served as a side dish to the fried rice or noodles recipe, but can also be served as a party starter. I loved Chinese food, especially Manchurian it’s my favorite. There are many variations in manchurian recipes like cabbage Manchurian, aloo Manchurian etc. This dish of vegetable dumplings in a glossy, rich-brown sauce with flavors tangy, sweet, spicy, and salty is impossible to resist. Do try it today.

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Manchurian gravy recipe| vegetable Manchurian gravy | how to make street style gravy Manchurian

Nehas Cook Book
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Indian
Servings 4 servings

Ingredients
  

For Manchurian balls

  • 1.5 cup grated cabbae
  • 1 cup grated carrot
  • ¼ cup spring onion greens
  • ½ cup finely chopped onion
  • ¼ cup chopped French beans
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tsp green chilli paste
  • 1 tbsp red chilli sauce
  • Salt to taste
  • ¼ tsp black pepper
  • 1 tbsp butter
  • 5 tbsp maida
  • 5 tbsp cornflour
  • Oil for frying

For gravy

  • 3 tbsp oil
  • 1 tbsp ginger
  • 4 tbsp garlic
  • ¼ cup chopped onion
  • 2 chopped green chilli
  • 3-4 spring onion bulbs
  • ½ cup capsicum slices
  • ½ tsp sugar
  • 2 tbsp soya sauce
  • 1 tbsp chilli sauce
  • 2 tbsp tomato ketchup
  • Salt to taste
  • ¼ tsp black pepper
  • 3 cup water
  • 2 tbsp corn flour
  • ¼ cup water
  • ¼ cup spring onion greens

Instructions
 

Making Manchurian balls

  • in a mixing bowl, add grate cabbage, chopped carrot, spring onion greens, chopped onion, chopped French beans, ginger-garlic and green chilli paste, red chilli sauce, soya sauce, salt to taste, black pepper, and butter. Mix well.
  • Now add maida and corn flour and form a soft dough.
  • Make small-size Manchurian balls.
  • deep fry in hot oil keeping the flame on medium. stir occasionally, until the balls turn golden brown. drain off the manchurian balls and keep them aside.
  • Now again heat oil on high flame, add all fried Manchurian balls and fry it for 2 minutes for the crispy outer layer.
  • Manchurian balls are ready.

Making gravy

  • In a large wok, add oil, chopped ginger, garlic, green chilli and onion. Sauté for 2 minutes.
  • Now add spring onion bulbs, and capsicum slices and stir fry until it shrinks slightly.
  • Then add soya sauce, chilli sauce, tomato ketchup, salt and pepper powder. Mix well.
  • Add 3 cups of water and bring one boil into the gravy.
  • Now add 2 tbsp cornflour+water mixture and mix well.
  • continue to boil until the gravy thickens and turns glossy.
  • add in prepared veg manchurian balls, 2 tbsp spring onion and mix well. serve veg manchurian gravy with fried rice.

Notes

  • do not add more flour while binding balls.
  • wet your hand while rolling balls so the mixture will not stick to your hand.
  • fry Manchurian balls on medium heat.
  • Manchurian balls become crispier while they are fried for the second time on high flame.
  • To make thick gravy, add corn flour + water mixture.

 

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