Dry Manchurian | Snacks Recipe | Chef Siddharth | Sanjeev Kapoor Khazana



Deep fried vegetable dumplings tossed in spicy manchurian sauce till dry.

DRY MANCHURIAN

Ingredients

1 small cabbage, grated
2 medium carrots, chopped
½ medium cauliflower, grated
1 spring onion with greens, chopped
2 inch celery stalks, chopped
1 tablespoon oil + for deep-frying
1 tablespoon chopped ginger
2 tablespoons chopped garlic
1-2 fresh green chillies, chopped
1 tablespoon red chilli flakes
Salt to taste
Crushed black peppercorns to taste
4 tablespoons vegetable stock
2 tablespoons soy sauce
1 tablespoon green chilli sauce
3 tablespoons cornstarch
½ tablespoon sugar
1 tablespoon refined flour
1½ tablespoons vinegar

Method

1. Heat sufficient oil in a kadai.
2. Combine cabbage, carrot, cauliflower, spring onion, half the
celery, ¾ tablespoon ginger, 1 tablespoon garlic, half the green
chillies, chilli flakes, salt and crushed peppercorns in a bowl, mix
well and set aside.
3. To prepare sauce, heat 1 tablespoon oil in a non-stick pan. Add
remaining celery, remaining ginger and remaining green chillies
and mix well.
4. Add remaining garlic, mix and sauté for 30 seconds. Add 2
tablespoons vegetable stock, 1 tablespoon soy sauce, green
chilli sauce and salt and mix well.
5. Dissolve 1 tablespoon cornstarch in some water to make a
smooth slurry. Add this to the pan and mix well.
6. Add crushed peppercorns and sugar and mix well.
7. Squeeze out the excess water from the prepared vegetable
mixture and transfer into another bowl. Add remaining soy
sauce, refined flour and remaining cornstarch and mix well.
8. Divide the vegetable mixture into equal portions and shape them
into balls.
9. Deep-fry the vegetable balls in hot oil till cooked and crisp. Drain
on absorbent paper.
10. Add remaining vinegar and remaining spring onion with greens
in the prepared sauce and mix. Add fried vegetable balls and
mix well.
11. Serve hot garnished with red bell pepper, yellow bell pepper
and green capsicum juliennes.

Preparation Time: 15-20 minutes
Cooking Time: 10-15 minutes

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