Name: Dry Manchurian Recipe
Total time: 10 min
Yield: 2
Cuisine: Indian

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Protein

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MacroNutrients

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Sugar

Calcium

Iron

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Vitamin B1

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Vitamin B6

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Dry Manchurian is a delicious Indian recipe served as a Side-Dish.

How to make Dry Manchurian Recipe

Shruti 

Crawler

Indian

<p>Dry Manchurian is a delicious Indian recipe served as a Side-Dish.</p>

For Manchurian balls: shredded cabbage

finely chopped carrots

finely chopped capsicum

plain flour

Cornstarch

chopped spring onions

Salt

black pepper powder

For Slurry

Water

soya sauce

red chilli sauce

ajinomoto

For Gravy

cooking oil

ginger garlic paste

chopped green chillies

Capsicum

spring onion greens, to garnish

Take all vegetables needed for the manchurian balls in a bowl. Sprinkle salt over them and keep them aside for around 10 minutes. 

step 1

 Squeeze the mixture and remove excess water. Add plain flour, cornstarch, spring onion greens and black pepper powder. 

step 2

step 3

 Divide the mixture into 12 small balls and fry on high flame till it's dark brown in color. 

step 4

 Mix all the ingredients of the slurry and stir it well to make sure it's lump free. 

step 5

 Heat oil in a pan and add ginger-garlic paste, chopped green chillies and capsicum. Saute it for a while and add the whites of spring onions. Stir-fry it for half a minute on high flame. 

step 6

 Add prepared slurry to it and stir fast. 

step 7

step 8

 Mix well and make sure each ball is well-coated with the gravy. 

step 9

 Garnish with spring onion greens and serve hot. 

step 10

step 11

Bawarchi

Dry Manchurian

Dry manchurian

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