Name: Dry Manchurian Recipe
Total time: 50 min
Yield: 4
Cuisine: Indian

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How to make Dry Manchurian Recipe

Shalini Nitesh Sharma

Crawler

Indian

cabbage grated medium

cauliflower grated small

carrot grated medium

Green chilies finely chopped

garlic finally chopped cloves

ginger finely chopped

Salt

Refined flour

Dark soy sauce

Celery chopped stalk

corn flour/corn starch

Vegetable Stock

Black pepper powder

Vinegar

Spring onion greens finely chopped stalks

Heat sufficient oil in a kadhai mix together cabbage, carrot, cauliflower 1/3 after green chillies, 1/3 of the garlic, 2/3 of the ginger, salt, refined flour and 2 taps soy sauce well.

step 1

Shape into small balls, roll in cornflour and deep fry till golden and crisp.

step 2

Meanwhile, heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, celery, remaining soy sauce and source.

step 3

Dissolves cornflour in 2 tbsp water. Add vegetable stock to the pan and simmer for 1-2 minutes.

step 4

Add cornflour mixture, pepper powder, vinegar and mix well.

step 5

Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat.

step 6

Add half the spring onion greens and mix well.

step 7

Transfer into a serving dish and serve hot garnished with remaining spring onion greens.

step 8

Better Butter

Dry Manchurian

Dry manchurian

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