Dry Manchurian Recipe

Cooking Directions

• STEP 1.In a bowl, mix together grated vegetables, cornflour, all-purpose flour, ginger-garlic paste, soy sauce, and salt.
• STEP 2.Shape the mixture into small balls and deep fry them until golden brown.
• STEP 3.In a separate pan, heat oil and sauté chopped garlic, ginger, and green chilies.
• STEP 4.Add soy sauce, tomato ketchup, vinegar, and water to the pan and bring it to a boil.
• STEP 5.Add the fried vegetable balls to the sauce and toss them well to coat evenly.
• STEP 6.Garnish with spring onions and serve hot as an appetizer or side dish.

Cooking Tips

• Make sure to finely chop the vegetables to ensure even cooking and a smooth texture.
• Adjust the spice level according to your preference by adding more or less green chilies.
• For a healthier version, you can also bake the vegetable balls instead of deep frying them.

Storage and Serving

• Dry Manchurian is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the leftovers in a pan or microwave before serving.