Veg Manchurian Recipe – Indo Chinese recipes – Vegetables Dry Restaurant Style Manchurian

Veg Manchurian Recipes
Cabbage(shredded) – 1 cup
Carrot(grated) – 1 cup
Cauliflower(grated) – ½ cup
Green Chillies(chopped) – 3
Onion(chopped) – 1 tb spn
All Purpose Flour – 1 cup
Cornstarch – ¼ cup
Pepper Powder – 1 tsp
Mashed Rice – ½ cup
Seasoned Flour – 2 tsp
Oil – 2 tb spn
Garlic – 1 tsp
Ginger – 1 tsp
Green chillies – 2
Capsicum – 2 tsp
Soya sauce – 1 tsp
Chilli sauce – 1 tsp
Vinegar – 1 tsp
Tomato Ketchup – 1 tsp
Flavouring salt – 1 tsp
Slurry – 1 tb spn
Coriander leaves – 1 Sprig
Spring Onions – 2 Sprig
Take a bowl, Add Shredded Cabbage
Add grated Carrot
Add grated Cauliflower
Add chopped Green Chillies
Add salt & mix it hard
Let it rest for 5 Minutes
Add Mashed rice
Add 1 tb spn Maida
Add 1 tb spn Corn Flour
Mix it well
Without adding any water make it small dumplings
Deep fry them in Hot oil till they are golden in colour
Heat a pan, Add finely chopped Garlic
Add finely chopped Ginger
Add finely chopped Onion
Add 1 tsp of Soya Sauce
Add 1 tsp of Chilli Sauce
Add 1 tsp of Tomato Ketchup
Add ½ tsp of Vinegar
Add 1 tsp of Sugar
Add a pinch of Flavouring salt
Add 1 tb spn of Corn Slurry
Add ½ tsp of Red Chilli powder
Add 1 sprig of chopped Coriander leaves
Add fried manchurian balls & mix it well
Finish it off by adding Spring onion
Indo Chinese recipes are found only in India you can adjust the sources and seasonings to your taste
Always be careful when adding salt since all the sources you added almost consist of salt
When you’re adding corn flour slurry add little by little because it can very easily get thicken even before you realise
Sesame seed oil gives very good flavour for Chinese food
If you are a non-vegetarian you can use chicken stock even in your vegetarian recipes to give extra flavour

vegetable dry restaurant cabbage manchurian
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