veg manchurian recipe (dry)

Last updated on May 27th, 2019

Veg manchurian recipe with step by step photos. Sharing a very easy to make so delicious dry veg manchurian recipe. This veg manchurian recipe is quite different from what you get in restaurants. This is so crispy and tasty and does not involve the preparation of sauce separately.

I tasted this crispy veg manchurian in a party lately and got the recipe from the chef. As I said above this is a very simple recipe, just add all the ingredients to the chopped veggies, make small balls and deep fry. You will not miss the taste of traditional manchurian as we are adding all the spice powders and sauces to the veg mixture itself. This will be a perfect finger food for party and fuss free to eat also. This dry veg manchurian is totally my kind of snack, you can pick and pop in the mouth without needing a spoon or fork.

To make veg manchurian recipe, you can use 2 or more of the following vegetables. Carrot, cauliflower, bell pepper, cabbage, spring onion whites etc. Addition of corn flour along with all purpose flour makes veg manchurian very crispy and also it stays crisp for long time. You can serve veg manchurian dry with any dipping sauce like schezwan sauce or you can serve it as accompaniment to veg clear soup.

Here is how to make veg manchurian dry recipe, do try this out!

Veg manchurian recipe (dry) with step by step photos.

1. Chop all the veggies very finely. Add minced ginger-garlic,salt, pepper powder, soy sauce, tomato chili sauce, corn flour and maida. Mix well and leave aside for 10 minutes.

2. Heat oil for deep frying. Take the vegetable mixture and mix well. Add just 1-2 tablespoons of water if needed to bind. There will be some water left out from the vegetables and I did not add any extra water. Bind well and make small balls.

3. Add 3-4 shaped manchurians in hot oil. Deep fry until golden brown from all sides. Drain excess oil and serve veg manchurian hot.

Veg manchurian recipe card below:

veg manchurian recipe (dry)

veg manchurian recipe, quick and easy to make dry veg manchurian snack!

5 from 1 vote

Print Rate

Course: Snack

Cuisine: Indo chinese

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 people

Calories: 340kcal

Author: Harini

Ingredients

• 2 cups finely chopped vegetables
• (carrot
• bell pepper
• cabbage
• spring onion whites)
• 1/2 teaspoon minced garlic and ginger
• 3 tablespoon corn flour
• 3 tablespoon all purpose flour
• 2 teaspoons soy sauce
• 1 tablespoon tomato chili sauce
• salt
• pepper powder
• oil for deep frying

Instructions

• Chop all the veggies very finely. Add salt, pepper powder, soy sauce, tomato chili sauce, corn flour and maida. Mix well and leave aside for 10 minutes.
• Heat oil for deep frying. Take the vegetable mixture and mix well. Add just 1-2 tablespoons of water if needed to bind. There will be some water left out from the vegetables and I did not add any extra water. Bind well and make small balls.
• Add 3-4 shaped manchurians in hot oil. Deep fry until golden brown from all sides. Drain excess oil and serve veg manchurian hot.

Notes

1. Do not more water for binding.
2. If you are unable to shape balls from veg mixture, sprinkle some water and try shaping.

Nutrition

Calories: 340kcal

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