Crispy Vegetable Manchurian with Savory Garlic Sauce
Crispy Vegetable Manchurian is a delectable Indo-Chinese dish that brings the best of both worlds to your plate. These delightful vegetable balls, made from finely chopped cabbage, tender carrots, and a blend of aromatic seasonings, are deep-fried to perfection. When tossed in a rich and savory garlic sauce, this dish becomes a tantalizing fusion favorite amongst spice lovers. Enjoy it as a standalone appetizer or serve it with fried rice for a complete meal that's sure to impress your family and friends!
5
Servings
160
Calories
21
Ingredients
Ingredients
Cabbage
2 cups (Finely chopped)
Carrot
1 cup (Grated)
Eggs
2 (Slightly beaten)
White flour (maida)
3/4 cup
Garlic paste
1/2 teaspoon
Ginger paste
1/2 teaspoon
Aji-no-moto
1/4 teaspoon (Optional)
Oil
2 tablespoons
Garlic
1 teaspoon (Finely chopped)
Onion
1/2 cup (Finely chopped)
Red capsicum
1 large (Chopped fine)
Cornflour
3 tablespoons
Water (for cornflour blend)
1/2 cup
Vinegar
2 tablespoons
Salt
2 teaspoons
Soy sauce
2 teaspoons
Tomato puree
1/2 cup
Celery
2 tablespoons (Chopped)
Aji-no-moto
1/4 teaspoon (Optional)
Water (for gravy)
2 cups
Oil (for deep frying)
As required
Instructions
1
In a large mixing bowl, combine the finely chopped cabbage, grated carrots, slightly beaten eggs, white flour, garlic paste, ginger paste, and aji-no-moto (if using). Gradually add water to achieve a thick batter consistency. Allow the mixture to rest for 5-10 minutes.
2
Heat oil in a deep frying pan over medium-high heat. Once the oil is hot, use a heaped teaspoon to drop the batter into the oil. Fry the vegetable balls until they are golden brown and crispy on all sides. Remove with a slotted spoon and place on absorbent paper to drain excess oil.
3
In another pan, heat 2 tablespoons of oil on high heat. Add the finely chopped garlic and onions, stirring continuously until the onions become glossy.
4
Add the chopped red capsicum to the pan and stir-fry for a couple of minutes. Next, add the tomato puree, soy sauce, vinegar, salt, and water to the pan. Stir well and bring the mixture to a simmer until the sauce thickens and becomes slightly translucent.
5
Gently fold the fried vegetable balls into the sauce, ensuring they are well-coated. Stir for a few minutes to let the flavors meld together. Serve hot as an appetizer or alongside fried rice.
Nutrition Information
7.2g
Fat
19.6g
Carbs
3.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Vegetable Manchurian?
It is a delectable Indo-Chinese fusion dish featuring vegetable balls made from cabbage and carrots, deep-fried and tossed in a savory garlic sauce.
How many servings does this recipe yield?
This recipe is designed to provide 5 servings.
What are the primary vegetables used in the Manchurian balls?
The main vegetables used are 2 cups of finely chopped cabbage and 1 cup of grated carrots.
Is this recipe suitable for a vegetarian diet?
This specific recipe contains eggs as a binder, so it is suitable for lacto-ovo vegetarians but not for vegans.
How many calories are in one serving of Vegetable Manchurian?
Each serving contains approximately 160 calories.
What ingredients are used to bind the vegetable balls?
The balls are bound together using 2 slightly beaten eggs and 3/4 cup of white flour (maida).
What type of flour is used for the batter?
The recipe specifies using white flour, also known as maida.
How long should the vegetable batter rest before frying?
The mixture should rest for approximately 5 to 10 minutes before you start frying.
What color should the vegetable balls be when finished frying?
The vegetable balls should be fried until they are golden brown and crispy on all sides.
How much fat is in each serving of this dish?
Each serving contains 7.2g of fat.
How many grams of protein are provided per serving?
Each serving provides 3.6g of protein.
What are the carbohydrate counts for this recipe?
There are 19.6g of carbohydrates per serving.
What aromatics are used in the batter for flavor?
The batter uses 1/2 teaspoon of garlic paste and 1/2 teaspoon of ginger paste.
Is Aji-no-moto necessary for this recipe?
No, Aji-no-moto is listed as an optional ingredient for both the balls and the gravy.
What type of oil is used for the sauce?
The recipe uses 2 tablespoons of oil to sauté the garlic and onions for the sauce.
What ingredients make up the base of the garlic sauce?
The sauce base includes tomato puree, soy sauce, vinegar, salt, and water.
What kind of capsicum is used in the sauce?
The recipe calls for one large red capsicum, chopped fine.
How much soy sauce is required for the gravy?
You will need 2 teaspoons of soy sauce for the savory garlic sauce.
What gives the sauce its tangy flavor?
The tanginess comes from 2 tablespoons of vinegar added during the sauce preparation.
How is the Manchurian sauce thickened?
The sauce is thickened using a blend of 3 tablespoons of cornflour and 1/2 cup of water.
How much water is needed for the gravy portion?
The recipe requires 2 cups of water for the gravy, plus an additional 1/2 cup for the cornflour blend.
Does this recipe include celery?
Yes, it includes 2 tablespoons of chopped celery.
What is the total number of ingredients in this recipe?
There are 21 ingredients used in this recipe, including items for the balls, the sauce, and frying.
How much salt should be added to the dish?
The recipe calls for 2 teaspoons of salt.
What are the suggested serving pairings for Vegetable Manchurian?
It is traditionally served as an appetizer or alongside fried rice for a complete meal.
How should the onions be prepared for the sauce?
The onions should be finely chopped and sautéed until they become glossy.
How much garlic is used specifically in the sauce?
The sauce uses 1 teaspoon of finely chopped garlic.
What size should the vegetable balls be when dropping them into the oil?
The instructions suggest using a heaped teaspoon of batter for each vegetable ball.
How much tomato puree is needed for the garlic sauce?
The recipe requires 1/2 cup of tomato puree.
Should the vegetable balls be added to the sauce immediately?
They should be folded into the sauce once it has thickened and become slightly translucent, then stirred for a few minutes to meld flavors.