Vegetable Manchurian

Low oil Chinese food! And Manchurian at that! This wonder called the ‘paniyaram pan’ helps achieve this- yeah, truly does! I am so delighted with the numerous ways in which this wonder-pan can be used. Chinese is now a weekly affair in my kitchen, thanks to this. Joy,Ahoy 😀
To make the Manchurian balls we need

2 cups of very fine chopped mixed vegetables- carrots, beans, capsicum, cabbage and onions.
1 Tsp Garlic, minced
8-10 Tbsp all purpose flour/maida (add as required to get the right consistency of batter)
1 ½  Tbsp corn flour
¾ tsp Salt
¼ tsp crushed pepper
½ tsp each of soya sauce and red/green chilli sauce
½ cup water ( add gradually as required to get the right consistency of batter)

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Mix all the ingredients and make small balls.
Brush oil in the paniyaram pan and drop each ball into a cavity.
Cover and cook. Flip every 5-6 minutes till evenly browned on all sides. (Alternatively, the Manchurian balls can be fried. Add a couple of tablespoons more flour if frying )


To make the sauce
1 medium onion, chopped fine
5-6 spring onions, white and green parts chopped separately
1 green capsicum, chopped fine
2 green chillies, chopped fine (use more or less to adjust heat)
8-10 garlic cloves, minced
Mix together in a cup- 2 Tbsp Soy sauce, 8 Tbsp red chilli sauce and 2 Tbsp tomato ketchup
½  cup of water+ 3 tbsp corn flour (mix well)
1 tsp white vinegar
1 large pinch MSG or ajinomoto (skip if not comfortable using it)
Salt and pepper to taste (add at the end only if required)
3 Tbsp Oil

Heat the oil and add garlic, onions and the white part of spring onions. Fry till slightly browned and add the capsicum and green chilli. Cook stirring for two minutes.
Lower the heat and add the sauce mix.
Add the water and corn flour mix and bring to boil.
Add the green parts of the spring onions. (Save some for garnishing).
Keep stirring and cook for another five minutes till the gravy thickens and becomes dark in colour. Stir in the vinegar.
Check for salt and pepper and add only if required. Do NOT add any salt at the beginning as the sauces are pretty high in salt content.
Add the Manchurian calls and mix gently.
Top with green parts of the spring onion and serve immediately.
In case you wish to make ahead and keep, keep the sauce and the Manchurian balls separately. Heat the sauce just before serving and add the Manchurian balls. Serve with Chinese Fried Rice or Hakka Noodles.

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