Introduction:
Dry Manchurian is a popular Indo-Chinese appetizer that tantalizes taste buds with its crunchy texture and umami-packed flavors. This recipe transforms simple ingredients into a dish that perfectly balances the sweet, savory, and spicy notes characteristic of Indo-Chinese cuisine. Whether you're hosting a gathering or simply craving a delicious snack, Dry Manchurian is a surefire crowd-pleaser.
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Ingredients:
For the Manchurian Balls:
2 cups cabbage, finely shredded
1 cup carrots, grated
1/2 cup capsicum (bell pepper), finely chopped
1/4 cup spring onions, finely chopped
1/4 cup all-purpose flour
1/4 cup cornflour
2 tablespoons soy sauce
1 tablespoon ginger-garlic paste
Salt and pepper to taste
Oil for deep frying
For the Sauce:
2 tablespoons oil
1 tablespoon ginger, finely chopped
1 tablespoon garlic, minced
1/4 cup spring onions, chopped
2 tablespoons soy sauce
1 tablespoon chili sauce
1 tablespoon ketchup
1 tablespoon vinegar
1 teaspoon sugar
Salt and pepper to taste
Instructions:
Prepare the Manchurian Balls:
In a large bowl, combine shredded cabbage, grated carrots, chopped capsicum, and spring onions.
Add all-purpose flour, cornflour, soy sauce, ginger-garlic paste, salt, and pepper. Mix well to form a sticky mixture.
Shape the mixture into small, round balls.
Fry the Manchurian Balls:
Heat oil in a deep pan for frying.
Carefully drop the Manchurian balls into the hot oil and fry until golden brown and crisp.
Remove the fried balls and place them on paper towels to absorb excess oil.
Prepare the Sauce:
In a separate pan, heat oil over medium heat.
Add chopped ginger and garlic, sauté until fragrant.
Add chopped spring onions and stir briefly.
Add the Flavors:
Lower the heat and add soy sauce, chili sauce, ketchup, vinegar, sugar, salt, and pepper.
Stir the sauce well, allowing it to simmer for a couple of minutes.
Coat the Manchurian Balls:
Add the fried Manchurian balls to the sauce and gently toss until each ball is evenly coated.
Garnish and Serve:
Garnish with additional chopped spring onions for freshness and color.
Serve the Dry Manchurian hot, either as an appetizer or as a delightful accompaniment to noodles or fried rice.
Tips:
Ensure the oil is sufficiently hot before frying the Manchurian balls to achieve a crispy exterior.
Adjust the spice levels by altering the quantity of chili sauce according to your preference.
Experiment with colorful vegetables to enhance both the visual appeal and nutritional content of the dish.
Conclusion:
Mastering the art of making Dry Manchurian allows you to savor the magic of Indo-Chinese cuisine in the comfort of your own kitchen. With its crispy exterior and flavorful sauce, this dish is a testament to the delightful fusion of culinary traditions. Treat yourself and your loved ones to this irresistible snack that captures the essence of Indo-Chinese flavors.
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