Vegetable Manchurian – Dedicated to all Street Vendors of India..

Posted: January 18, 2013 in Fast Food, Indo-Chinese
Tags: , , ,

This post is coming after around 4 months and I know I am quite late but what to do, I went for India Trip….Yippieee…Visiting own country after such a long time make you feel so content. It was overwhelming to meet parents and friends,first time after marriage and that too after such a long gap. I was so much missing them while I was here in US. Leaving the emotions lets blog with one of my favorite cuisine i.e Chinese and its not simply “Chinese” its “Indo-Chinese”. I know every Indian can relate with it as it is the most favored option when we go out to eat.


Indo-chinese cuisine is said to be developed by a small Chinese community living in Kolkata (formerly Calcutta). However the Indo-Chinese dishes like Manchurian, Chowmein bear little resemblance to traditional Chinese cuisine. It is popularly referred as fast food and can be found in any high end restaurants, Dhaba and street food stalls. My 1st entry under this section is Dry Vegetable Manchurian. Manchurian is our Desi (Indian) version of Chinese food i.e using Chinese technique of cooking and blending Indian taste in it.

Ingredients :-

Cabbage, grated
1 medium
Cauliflower, grated
1/4 small
Carrot, grated
1 medium
Green Chillies, finely chopped
Garlic finely chopped
15 cloves
Ginger, finely chopped
1 1/2 inch piece
Onion,Cut in big rectangular chunks
1 medium
Green Bell Peppers (Capsicum), cut in big rectangular chunks
1 small
Refined flour
1/4 cup
to taste
Corn starch 1 teaspoon
Rice flour
2 teaspoon
Dark Soy Sauce
4 teaspoon
Red Chilli Sauce
1 teaspoon
Black Pepper Powder
1/4 teaspoon
Red Chilli Crushes Flakes (optional)
1/2 teaspoon
Spring Onions green, finely chopped
2 stalks
1 teaspoon
Sugar 1/2 teaspoon
Oil 1 tablespoon+for deep fry

Method :-

  • Heat sufficient oil in a pan for frying.
  • Mix together cabbage, carrot, cauliflower, 1/3 of the green chillies, 1/3 of the garlic, 2/3 of the ginger, salt, refined flour and 2 tsps soy sauce well
  • Shape into small balls, roll in cornflour and deep fry till golden and crisp
  • Meanwhile heat 1 tbsp oil in a non-stick pan. Add remaining ginger, garlic and green chillies, onions, bell peppers and saute it on high heat for 2 min. Add soy sauce and red chilli sauce.
  • Meanwhile dissolve cornflour in 2 tbsps water. After adding sauces add the cornflour mixture, pepper powder, vinegar and sugar and mix well.
  • Drain the vegetable balls and add to the sauce. Mix well. Switch off the heat.
  • Add half the spring onion greens and mix.
  • Transfer into a serving dish and serve hot garnished with remaining spring onion greens and chopped cilantro.

veg manchurian


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