Veg Manchurian ASMR Cooking

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Here’s a detailed recipe for Veg Manchurian, a popular Indo-Chinese dish with crispy vegetable balls served in a savory, tangy sauce:

Veg Manchurian Recipe

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 4

Ingredients:

For the Veg Manchurian Balls:

  • 1 cup finely grated cabbage
  • 1/2 cup finely grated carrots
  • 1/4 cup finely chopped bell peppers (capsicum)
  • 1/4 cup finely chopped spring onions
  • 2-3 tbsp all-purpose flour (maida)
  • 2 tbsp cornflour (cornstarch)
  • 1/2 tsp ginger-garlic paste
  • 1/2 tsp black pepper powder
  • Salt, to taste
  • Oil, for frying

For the Manchurian Sauce:

  • 2 tbsp oil
  • 1 tbsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • 2-3 green chilies, slit (adjust to taste)
  • 1/4 cup spring onion whites, chopped
  • 1/4 cup bell peppers, chopped
  • 2 tbsp soy sauce
  • 1 tbsp red chili sauce (adjust to taste)
  • 2 tbsp tomato ketchup
  • 1 tsp vinegar
  • 1 tsp sugar (optional)
  • 1 tsp black pepper powder
  • Salt, to taste
  • 1 tbsp cornflour (mixed with 1/4 cup water to make a slurry)
  • 1 cup water or vegetable stock
  • Spring onion greens, for garnish

Instructions:

For the Veg Manchurian Balls:

  1. Prepare the vegetable mixture: In a large bowl, combine the grated cabbage, carrots, bell peppers, and spring onions.
  2. Add binding ingredients: Mix in the all-purpose flour, cornflour, ginger-garlic paste, black pepper powder, and salt. Combine well until the mixture binds together. If too dry, add a little more flour or sprinkle some water.
  3. Shape the balls: Form small, bite-sized balls from the mixture (around 1-inch diameter).
  4. Fry the balls: Heat oil in a deep frying pan. Once hot, gently add the vegetable balls and fry them until golden brown and crisp. Drain on a paper towel and set aside.

For the Manchurian Sauce:

  1. Sauté aromatics: Heat 2 tbsp of oil over medium-high heat in a wok or pan. Add chopped garlic, ginger, and green chilies, and sauté for a minute until fragrant.
  2. Add vegetables: Toss in the chopped spring onion whites and bell peppers, stir-frying for 2-3 minutes.
  3. Add sauces: Pour in the soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, black pepper, and salt. Stir everything together.
  4. Thicken the sauce: Add water or vegetable stock and bring the sauce to a boil. Then, slowly pour in the cornflour slurry while stirring continuously to thicken the sauce to the desired consistency.
  5. Coat the balls: Add the fried Manchurian balls to the sauce and gently toss until the balls are evenly coated.

Garnish and Serve:

  • Garnish with chopped spring onion greens and serve Veg Manchurian hot as a starter or alongside fried rice or noodles.

Tips:

  • Adjust the sauce thickness to your liking. For a dry version, reduce the water or stock.
  • Add more green chilies or chili sauce if you prefer a spicier dish.
  • You can bake or air-fry the vegetable balls for a healthier option.

Enjoy your flavorful Veg Manchurian in just 45 minutes!

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