Full written recipe for Veg manchurian dry
Prep time: 30-35 minutes
Cooking time: 25-30 minutes
Serves: 4-5 people
For manchurian balls
Ingredients:
• Cabbage 1 cup (chopped)
• Carrot ½ (chopped)
• French beans ½ cup (chopped)
• Spring onion greens ¼ cup (chopped)
• Fresh coriander 2 tbsp (chopped)
• Ginger 1 inch (chopped)
• Garlic 2 tbsp (chopped)
• Green chilli paste (2 chillies)
• Light soy sauce 1 tsp
• Red chilli sauce 1 tbsp
• Butter 1 tbsp
• Salt to taste
• White pepper powder a pinch
• Sugar a pinch
• Corn flour 6 tbsp
• Refined flour 3 tbsp
Method:
• In a large bowl add chopped vegetables, along with all the seasoning & sauces, mix everything well using your clean hands, mix it lightly or else the vegetables will start releasing their moisture.
• Further add the corn flour & refined flour in batches & keep mixing everything well with your hands, to check the consistency, pick a small portion of the mixture in your hand & form a ball out of it, if the mixture comes together well then you have achieved the right consistency. In total I’ve used 6 tbsp of corn flour and 3 tbsp of refined flour, you can adjust the quantity depending on the consistency of the mixture.
• Set oil for frying in a wok on high heat, dip your fingers in water and take a small amount of mixture & roughly shape the manchurian in ball size, and drop in hot oil, on high heat and do not stir initially, allow the manchurian balls to form a layer, further lower the flame to medium low and cook the manchurian balls, so it gets cooked from inside, fry them until the colour changes to light golden brown, make sure to stir in intervals while frying. This frying process may take around 3-4 minutes.
• As soon as the colour changes to light golden brown, remove it and keep in strainer and rest for 5-7 minutes. At this stage you can keep half cooked manchurian balls aside and later refry them when you’re about to make the manchurian.
• By the time, increase the heat to high heat so the becomes really hot, once the oil is really hot flash fry the half cooked manchurian balls on high heat for few seconds or until it turns super crispy and the colour changes to golden brown.
• Manchurian balls are ready, keep them aside to be used for tossing it later in the sauce.
Tossing in sauce
Ingredients:
• Oil 2 tbsp
• Onions 2 tbsp (chopped)
• Garlic 4 tbsp (chopped)
• Ginger 1 inch
• Coriander stems 1 tsp
• Green chillies 1-2 nos. (chopped)
• Capsicum 2 tbsp (chopped)
• Stock / hot water 100-150 ml
• Green chilli paste 2-3 tsp
• Dark soy sauce 1 tbsp
• Vinegar 1 tsp
• White pepper powder a pinch
• Salt to taste
• Sugar a pinch
• Corn flour 1 tbsp
• Water 2 tbsp
• Fresh coriander small handful
• Spring onion bulbs 2 tbsp
• Spring onion greens 2 tbsp
Method:
• Set a pan on high flame, add oil and let it heat nicely, further add onions, garlic, ginger, coriander stems, green chillies & capsicum, stir & cook on high flame for 1-2 minutes.
• Further, add stock/hot water, green chilli paste, dark soy sauce, vinegar, white pepper powder, salt & sugar, stir well & bring to a boil.
• In a separate bowl, add corn starch & water, mix well and make a smooth lump free slurry, add this slurry to the sauce once it starts to boil, mix and cook until the sauce thickens.
• Once the sauce thickens, add the crispy fried manchurian balls along with that add, fresh coriander, spring onion bulbs and spring onion greens, stir well to coat the manchurian ball with the sauce.
• Your masala dry manchurian is ready, garnish with some spring onion greens and serve hot.
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