Veg Manchurian | Dry & Gravy Manchurian

To make the basic chilli paste the dry whole red chillies are to be soaked in water for at least 2hours. To make the paste add the soaked dry red chillies in a grinder along with a dash of water. Grind them into a thick paste. In case you do not have dry whole red chillies you can use any mild chilli powder and mix with water to make a thick slurry.

Take a deep mixing bowl. and add in all the chopped vegetables.

Next add in salt and pepper along with the soy sauce , cornflour, baking powder and all purpose flour. Mix well.

Add a little sprinkle of water, if needed, to bring the mixture together. You should be able to form balls out of it.

Heat the oil to medium hot in a kadhai and put in the balls one by one. Fry till a brown color develops. Once the whole mixture is fried, keep aside to be tossed in the sauce later.

Begin by heating oil in a pan over medium heat. Add in the chopped ginger, garlic and dry red chillies. Stir and cook for 1 minute.

Before the onion begins to turn brown, add in chopped capsicum and green chillies.

Toss in the pan and cook for about 45 seconds and add in the red chilli paste, soya sauce, vinegar and water (or veg stock). Adjust seasoning and bring it to a rolling boil.

Make a slurry out of corn flour and water and add it to the boiling sauce. Thicken to the point it’s thick but still pouring. Be careful to not make the sauce too thick.

Heat the sauce to a boil again and add in the manchurian, boil for 30 seconds and finish with chopped coriander and spring onions.

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Serve Hot.

Begin by heating oil in a pan over medium heat. Add in the chopped ginger, garlic and dry red chillies. Stir and cook for 1 minute.

Before the onion begins to turn brown, add in chopped capsicum and green chillies.

Toss in the pan and cook for about 45 seconds and add in the red chilli paste, soya sauce, vinegar and water (or veg stock). Adjust seasoning and bring it to a rolling boil.

Make a slurry out of corn flour and water and add it to the boiling sauce. Thicken to the point it’s thick but still pouring. Be careful to not make the sauce too thick.

Remove most of the sauce and keep aside, while keeping only enough to coat the manchurian balls in the oan .Heat the sauce to a boil again and add in the manchurian, toss for 30 seconds and finish with chopped coriander and spring onions.

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Serve Hot.

To make sure the manchurian balls are not too hard add little baking powder.
Add manchurian balls in the sauce just before you are ready to serve it. If you add them in advance then the balls will disintegrate.
Once fried you can pack them and put them in deep freezer and use within 1month
Shelf life - once prepared use with in 2 days.
Storage - once you fry the manchurian, cool it down and deep freeze it and use it with 6weeks.

Place a flat bread or chapati or a parantha on to a board. Smear the roti with mayonnaise and ketchup, add cabbage, carrots, onions and capsicum. Season it with salt & pepper, place the leftover veg manchurian on top and roll the flat bread. Cut & divide into 2 and serve.