Best Veg manchurian gravy recipe restaurant style

This Chinese style of cooking was radically modified to suit the Indian flavor and to have more vegetarian options in the diet.

The Manchurian recipe presented here is a tried and tested recipe, the result was a yummy veg Manchurian that was topped with hot rice.

Step by step guide

How to make veg Manchurian gravy recipe

For ease of reading, I have divided this post into 3 main sections.

Step 1 – make veg Manchurian balls

Step 2 – Fry veg Manchurian balls

Step 3 – Make Manchurian gravy or sauce

Let’s start with step 1 – Making vegetable balls

1. Take finely chopped or minced vegetables in a bowl. you will need ½ a cup of freshly chopped red cabbage, ½ a cup of roasted carrots, ¼ a cup of finely chopped capsicum (green peppers), ¼ ¼ cup of freshly chopped french cup and-¼ cup of freshly chopped spring onion. You can also add regular green cabbage instead of red or purple cabbage.
2. Then add the dry ingredients – 2 tablespoons cornstarch, 2 tablespoons of flour (maida), ½ teaspoon of black pepper, and ½ teaspoon of salt, or add as needed.
3. Mix and blend all the mixture. Then mix and stir to make the vegetables drain and get a dough-like mixture. But do not discuss this with the bread or the dough. Gluten-free fibers can create a dense chewy texture in fried veggie balls. So just mix it very well and press it so that the vegetables release their juices.
4. Then take a small portion of the mixture in your hands.
   
5. Squeeze and wrap it in the palm of your hand and make a round vegetable ball.
6. Make all the vegetable balls this way and set them aside. You can spread the oil on the palms of your hands while you make vegetable balls.
   

Step 2 – Fry vegetable balls

7. Heat oil to fry in a pan or pan. Put a small piece of ball in hot oil. If the balls do not stick to the bottom of the pan but rise slightly the fat is ready to fry the vegetable balls. If the balls break, another binding agent is needed. So you can add 2 to 3 teaspoons of whole-grain flour (maida).
8. Gently roll the balls in hot oil. The fat should be medium heat. Extremely hot and Manchurian balls will turn brown from the top and can be cooked inside. The low-fat content will make the balls absorb more fat.
9. When cooked on one side, open the balls with a slotted spoon.
10. Fry the balls until they are crisp and golden, turning them a few times. Drain with a slotted or perforated spoon and drain as much oil as possible.
11. Place fried Manchurian balls on paper towels. For a low-fat version, you can cook veggie balls in an appe-appam pan or æbleskiver pan. Fry vegetable balls this way in batches and set aside.

Step 3: Make a sauce

14. In a small bowl, take the following three sauces – ½ teaspoon of sauces (or 1.5 teaspoons of soy sauce), 1 teaspoon of tomato sauce, and 2 to 3 teaspoons of red chili sauce. Red pepper sauce is spicy and tasty.

15. Mix the sauces well and set them aside.
16. In another small bowl take a tablespoon of cornflour (2 starch) and two tablespoons of water. Mix very well and set aside.
17. Heat 1 to 1.5 tablespoons of oil in a pan or wok. Add 4 tablespoons chopped spring onions (scallions), 1 teaspoon finely chopped ginger, 1 teaspoon finely chopped garlic, green pepper (finely chopped), and ¼ cup of finely chopped capsicum (i -green bell pepper).

Adding capsicum is optional. You can use sesame oil or sunflower oil with any neutral taste oils.

18. Drizzle over medium heat until onions turn brown.
19. Now add the mixed sauces.
20. Mix and mix very well.
21. Add 1 to 1.25 cups of water.
22. Let the mixture just boil.

23. Mix the cornmeal dough again in a bowl (as corn flour settles down) and place it in a pan.
24. When you add the cornflour paste, mix well so that there are no lumps.
25. Continue to stir and mix while the Manchurian gravy recipe cooks. Boil until the Manchurian sauce thickens and you see a glaze in it. There should be no green flavor of cornflour in the sauce.
    Cooking the sauce or gravy takes 3 to 4 minutes over medium heat. If the sauce is too thick, then add water. If it is too thin, you can add cornflour.
26. When Manchurian broth thickens, add ½ teaspoon of powdered pepper.

27. Add a pinch of salt. Remember that soy sauce, chili sauce, and tomato ketchup already have salt in them. So add a little salt again as per your favorite flavor.
28. Add ¼ to ½ teaspoon or more if necessary. Mix well.

29. Then add the fried vegetable balls. Also, add 1 teaspoon of rice vinegar or regular vinegar, or apple cider vinegar.
30. Gently grease and grease balls of fried vegetables in gravy.
31. Turn off the heat and add the chopped onion greens.