Description
No fry Veg Manchurian satisfies takeout cravings right in your own home. It is an easy take out recipe you can get on the table faster than delivery that your family will love! This wholesome version of the classic dish gets lightened up with a healthier cooking method. Adapt the spice level to suit your style!
Ingredients
For the vegetable balls
- 2- 1/2 cup finely grated cauliflower
- (some broccoli florets) optional
- 1/2 cup carrot finely grated
- 1/2 tsp black pepper
- Salt to taste
- 3-4 tbsp Corn flour
For the Gravy
- 1 tbsp. oil
- few drops of sesame oil (optional)
- 1 inch ginger, finely chopped
- 6 clove garlic, finely chopped
- 3 Thai green chilies
- 1/4 cup cilantro
- 1/2 tbsp. vinegar
- 2 tbsp. soy sauce
- 1/2 tsp pepper powder
- salt to taste
- 1 tsp Sugar
- 2 cup water
- cornstarch slurry
- 2 tsp cornflour
- 1/4 cup water
Instructions
- Grate all of the veggies, with a grater or better, in a food processor.
- Place the veggies in the bowl add in salt black pepper powder and cornstarch and
- Mix using your hands form small balls with the veggies holds together.
- Arrange the vegetable balls in a single layer in the air fryer or Instant pot airfryer lid
- Air fry them for 375 * f for 12 minutes .
- Heat a pan add oil and sesame oil . Saute the chopped ginger-garlic-green chili- cilantro.
- Saute it for 1 minute.Add in the soy sauce, vinegar, sugar and salt as required.
- Add in the water and let it come to a boil.
- Add the cornstarch slurry and stir the sauce .
- Cook the sauce until it comes to a boil and becomes glossy, 2-4 minutes.
- Turn off heat add the vegetable Manchurian balls
- Season with green onions before serving and sesame seeds .
To make the gravy - sauce
Notes
How to make dry Manchurian ?
For a dry version of the recipe, you need to reduce the amount of water used. I recommend using about ½ a cup of water. Add it to the pan after sauteing the ginger, garlic, green chili, and cilantro. Also add in the soy sauce, vinegar, sugar and salt. Bring the ingredients to a boil and add in the slurry and the balls at the same time.
Stir the sauce as it thickens around them. It should form a sticky outer coating for the balls but not look like a gravy. Serve the vegetable balls hot with chow mein and fried rice.
- Prep Time: 10 minutes
- Cook Time: 12 minutes