Easy Indo-Chinese Veg Manchurian Dry: A Crowd-Pleasing Party Starter
Indulge in this Restaurant-Style Veg Manchurian, featuring crispy, double-fried vegetable balls tossed in a savory, spicy, and tangy Indo-Chinese sauce. Perfectly seasoned with garlic and Schezwan flavors, this dry Manchurian recipe is the ultimate appetizer for any occasion.
Ingredients
For the Manchurian Balls
- 1 medium cabbage shredded
- 2 medium carrots shredded
- 2 clove garlic finely chopped
- 1 green chili finely chopped
- 1/4 cup spring onion chopped
- 1 tsp soy sauce
- salt to taste
- 4 tbsp corn flour
- 4 tbsp all-purpose flour
- oil for deep frying
For the Sauce
- 4 tbsp cooking oil
- 4 cloves garlic finely chopped
- 2 green chilis finely chopped
- 1/4 cup spring onion chopped (plus extra for garnish)
- 2 tsp soy sauce
- 1 tsp green chili sauce
- 2 tbsp schezwan chutney
- 1 tbsp corn starch mixed with 1/4 cup water to make a slurry
Instructions
Prepare the Vegetable Balls
- In a large mixing bowl, combine the 1 medium cabbage shredded, 2 medium carrots shredded, 1/4 cup spring onion finely chopped, 2 clove garlic finely chopped, and 1 green chili chopped. Add the 1 tsp soy sauce and 4 tbsp corn flour to taste. Sprinkle in the 4 tbsp all-purpose flourand salt to taste, then mix everything thoroughly until well combined. Take small portions of the mixture and roll them into balls, approximately 1 to 1.5 inches in diameter.
- Heat oil in a large pan over medium-high heat. Carefully slide the prepared balls into the hot oil and fry them until they turn a light golden brown. For that signature restaurant-style crunch, remove the balls and let them cool to room temperature. Once cooled, flash-fry them a second time until the outside layer is deeply golden and extra crispy. Set aside.
Sauté the Aromatics
- In a large wok or skillet, heat 4 tbsp cooking oil. Add the chopped 4 cloves garlic, 2 green chilis, and 1/4 cup spring onion. Sauté on high heat for a minute until fragrant but not burnt.
- Stir in the 2 tsp soy sauce, 1 tsp green chili sauce, and 2 tbsp schezwan chutney. Toss in the fried Manchurian balls and coat them evenly with the aromatics. Pour in the corn starch slurry (corn starch mixed with water). Stir continuously until the sauce thickens and glazes the balls. The final result should be "dry" with the sauce clinging to the vegetables.
- Transfer to a serving bowl, garnish generously with fresh spring onions, and serve hot.