If you love Indo Chinese Food, then you must have relished Vegetable Manchurian in some restaurant or food stall with Chinese Fried Rice for sure. Basically it is deep fried mixed vegetable balls dipped in gravy that is made with assorted sauces, ginger, garlic and cornflour is added as ‘Thickner’.
So this gravy of Veg. Manchurian is very different from the gravies that we make here in India. Most of our gravies are either ‘Onion tomato based’ like the Punjabi style Bhindi or Okra Gravy or ‘Curd based’ like Dahi Aloo Sabzi. Of course, hardly any curry is complete without a generous sprinkle of Garam Masala Powder which is robust in itself.
But, Chinese food is very unique when compaired with Asian recipes. In Chinese recipes the ‘Heat’ or ‘Spiciness’ comes from various sauces like Soy sauce, Chilly sauce, Tomato sauce, Ginger garlic sauce and so on. Though they also use lots of chilli, ginger, garlic, spring onion, black pepper, chilly flakes to enhance the flavors.
I am really fond of Indo Chinese Vegetarian dishes. So while making Veg Manchurian what I usually do is, combine all the mixed veggies in my food processor and pulse for about half a minute till I get a dough kind of consistency that is apt for making ‘Balls’.
I received many mails and messages where people ask me that their Manchurian balls always break and splutter while frying. How to fix this problem? So here I am giving my full proof recipe that would keep you at complete ease while making Manchurian balls and gravy. Follow this recipe and let me know how it turned out….!