Today I’m sharing another popular Indo Chinese cuisine dish, Veg Manchurian. These are deep fried dumplings, dunked in gravy, flavored with ginger-garlic and mainly soy sauce. There are 2 versions to this, a gravy and dry version. The dry version makes for a tasty appetizer, and the gravy is mostly served with noodles or fried rice. Manchurian is not only limited to veggies, there are quite a few variants like chicken, paneer, soya chunks, mushroom, babycorn, cauliflower and even an idli manchurian 😀
I’m sharing one interesting way of having this delicious dish, in the form of rolls! Why do you always have to eat them with noodles or rice ? It is good to have a little variation sometimes, don’t you think? I actually got this idea when I saw these Manchurian rolls in Mumbai at one of my favorite bakeries- Merwans! Although I didn’t purchase it and bought some cake instead, I knew I had to make this at home. These Manchurian balls are baked and not deep fried. Well yes, it takes a lot longer than deep frying, but I don’t have to watch extra calories. Baking works fine here with the manchurians having a crisp exterior and being soft on the inside. I’ve prepared a semi gravy since I wanted that glaze on the Manchurian balls. You can skip steps 4 & 5 in the gravy preparation part for a dry version. Simply toss the Manchurian balls in the sauces and stuff the rolls.
Ingredients- Measuring cup used, 1 cup = 250 ml
2 packed cups grated cabbage
1/2 cup grated carrots
1/4 cup grated cauliflower
1/2 cup finely chopped bell peppers
1/4 cup French beans
1 teaspoon Salt
1/2 teaspoon pepper
1 tablespoon ginger garlic paste
1/4 cup all purpose flour
2-3 tablespoons corn flour
For the gravy-
1 tablespoon minced ginger
1 tablespoon minced garlic
1 green chilly, finely chopped ( I skipped adding it this time)
2 tablespoons soy sauce
1 teaspoon red chilly sauce
1/2 tablespoon rice wine vinegar
salt and pepper to season
1/4 teaspoon sugar
1/2 cup of vegetable stock/water
1/2 tablespoon of cornflour mixed with 1/4 cup water
1 stalk of spring onion greens, chopped diagonally
Hot dog rolls, 3-4 or as required
handful of salad greens or shredded cabbage/carrots etc
For the manchurian balls-
1.In a mixing bowl, add all the veggies( squeeze out as much water from the cabbage and dry the other veggies with a clean kitchen napkin to get rid of any moisture) and mix well. Set aside 1/2 cup of the veggies for the gravy (optional, or simply use all of it to make the Manchurian balls ). To the remaining veggies add salt, pepper & ginger garlic paste, cornflour and maida. Mix well and make a dough ( You will notice veggies releasing moisture, so do not add water initially, add only if required). If the mixture is too wet add more maida and cornflour if needed. I did not add any extra water. Boiled potatoes, cooked rice, rice flour, oats flour, breadcrumbs are other options for binding in lieu of maida and cornstarch. You could use any one or a combination of binding agents.
2. Make lime size balls ( about 10), place them on a baking tray lined with silicone liner or greased with oil spray and bake at 400 F for about 30-40 minutes or until golden brown from all sides turning once in between or deep fry them. You can also use the paniyaram /ebelskiver to fry them in minimal oil.
For the gravy-
1.Heat oil in a wok, add in minced ginger garlic and chopped chillies, saute until aromatic.
2. Add 1/2 cup of mix veggies, saute them till tender but still firm.
3. Add soy sauce & red chilly sauce, mix well.
4. Add vegetable stock/water. Bring to a boil. Season with pepper, and salt only if required.
5. Add cornflour slurry, keep stirring until it thickens.
6.Add in the vinegar and pinch of sugar, give it a quick mix.
7. Drop in Manchurian balls , cook for another minute. Garnish with spring onions.
8. Stuff the rolls with some salad greens and prepared Manchurian balls. Serve immediately. Or else add the Manchurian balls in the gravy only at the time of serving the rolls or else they will get soggy.
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