Dry Manchurian
Dry Manchurian

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, dry manchurian. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Veg Manchurian, which is one of the most popular Chinese dishes in India, is sold even in roadside food stalls and snack counters these days! This popularity is well-deserved, because the Veg Manchurian does have a zesty charm that captivates anybody who bites into one. A mixture of crunchy veggies is shaped into balls and deep-fried, and then tossed with an assortment of sauces and flavour.

Dry Manchurian is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Dry Manchurian is something which I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can have dry manchurian using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Dry Manchurian:
  1. Get 1 cauliflower
  2. Make ready 2 medium carrots
  3. Take 3-4 boiled potatoes
  4. Make ready 1/2 cup all-purpose flour
  5. Prepare 100 gms homemade paneer
  6. Get 1 cabbage
  7. Prepare 2 pieces capsicum
  8. Make ready To taste salt
  9. Get 1/4 chili flakes
  10. Take 1/2 tsp oregano
  11. Make ready 2 tsp chilli sauce
  12. Prepare 2 tsp tomato sauce
  13. Prepare 1 tsp soya sauce

It can be found in many Indian restaurants and is commonly served in parties. It is also a very popular street food and spicier version of the dish are available on many road side stalls. The name itself makes juices flowing in mouth. It is a tempting appetizer prepared by sautéing vegetable balls in soy, tomato and chili sauces.

Instructions to make Dry Manchurian:
  1. Firstly greate carrots, paneer, cauliflower.Mashed potatoes and mix with grated ingredients.
  2. Mix all the ingredients in a big bowl and making it a dough. Then take smaller sections of dough and makeing it a round shape like small balls.Heat oil in a kadhai and deep fry in hot oil and keep aside.
  3. Cut cabbage,capsicum in long slices.Heat oil in kadhai.Add capsicum and saute.After 3 - 4 mint add cabbage and saute.
  4. Add salt, tomato sauce, chilli sauce,Soya sauce, chili flakes, oregano and mix well.Add Manchurian balls in kadhai and again mix. Cook for 2 - 3 mint and off the flame and Garma - Garam serve.

Chinese manchurian dry and its sibling, vegetable manchurian gravy, are preferred starters of Indo Chinese cuisine and making it at home was never easy. Veg Manchurian Dry - An excellent starter snack or as a side dish with hakka noodles or chow mein.; Veg Manchurian Gravy (With Sauce) - Makes for a tasty Chinese Main Course. Goes best with fried rice, schezwan fried rice or steamed rice. Both the recipes taste good and are shared with step by step photos. How to make Dry Vegetable Manchurian.-Mixed vegetable balls deep fried and tossed in a delicious base of chillies, ginger, garlic and basic Chinese sauces - a perfect starter.

So that’s going to wrap this up with this special food dry manchurian recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!