Dry Manchurian
Dry Manchurian

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, dry manchurian. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Dry Manchurian is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look wonderful. Dry Manchurian is something that I’ve loved my entire life.

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.

To get started with this recipe, we have to prepare a few ingredients. You can cook dry manchurian using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Dry Manchurian:
  1. Take 1 cauliflower
  2. Make ready 2 medium carrots
  3. Make ready 3-4 boiled potatoes
  4. Get 1/2 cup all-purpose flour
  5. Take 100 gms homemade paneer
  6. Get 1 cabbage
  7. Get 2 pieces capsicum
  8. Prepare To taste salt
  9. Take 1/4 chili flakes
  10. Get 1/2 tsp oregano
  11. Take 2 tsp chilli sauce
  12. Take 2 tsp tomato sauce
  13. Get 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 for this exceptional food dry manchurian recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!