Recipe of Veg Manchurian - How to Make Veg Manchurian

B) Ingredients Used for Preparing Sauce Mixture in Recipe for Veg Manchurian

1. Soy Sauce – ½ teaspoon
2. Tomato sauce - 1 tablespoon
3. Red Chili Sauce – ½ teaspoon

C) Ingredients Used for Making Corn-starch Paste, in Veg Manchurian Recipe

1. Corn Flour – 1 ½ teaspoon
2. Water – 4 tablespoons

D) Other Miscellaneous Ingredients Needed for Recipe for Vegetarian Manchurian

1. White Edible Oil – 1 tablespoon
2. Finely chopped onion - 1/4^th cup
3. Finely chopped Ginger – 1 teaspoon
4. Finely chopped Garlic – 1 tablespoon
5. Green Chili – 1 of small size
6. Water – 2 cups
7. Black Pepper Powder – 1/4^th teaspoon
8. Salt – 1/4^th teaspoon or as per taste
9. Sugar – 1 ½ teaspoon
10. Chopped Green Spring Onion – 1 ½ tablespoon

How to Make Veg Manchurian At Your Home

Recipe for Veg Manchurian Balls Preparation

• All the ingredients mentioned above in section – A of Ingredients are cut into its chopped form in the amount mentioned above.
   
• Once the vegetables are cut some water will ooze out from it. So, the vegetables after being cut are squeezed by hand & the liquid coming out is collected in a container (for future use). The vegetables are kept aside together in a bowl.
   
• Next Black pepper, white flour, cornflour is mixed uniformly to the above-mentioned vegetable mixture by hand.
   
• Now a non -stick pan is put on a low medium flame burner, containing 2 to 3 tablespoons oil.
   
• Next, the half teaspoon salt (as mentioned in section A of ingredients) is mixed with the previously described vegetable mixture and small round balls are prepared from it (ideally of baby tomato size).
   
• Now, these balls are put on the non-stick pan containing the oil and fried on all the sides, till the balls take a firm golden-brown appearance. These are next taken out of the pan and kept aside.

Preparing Sauce Mixture in Veg Manchurian Recipe

• Soya Sauce, Tomato Sauce and Red Chili Sauce are mixed together and kept aside in a separate bowl.

Corn-starch Paste in Recipe of Veg Manchurian

• Cornflour 1 ½ teaspoon is mixed with 4 tablespoons of water uniformly, to create a paste, which is kept aside in a bowl.

Veg Manchurian Recipe Gravy Preparation

• For Veg Manchurian Recipe Gravy preparation, 1 tablespoon oil is taken in a non- stick pan, put on a low flame burner. The oil is allowed to get warm.
   
• Once the oil is warm, then finely chopped onion, ginger & garlic (in amounts as described in section D of ingredients) are put on the pan and sautéed for a few minutes, till the strong pungent smell of garlic and ginger disappears.
   
• Next previously prepared sauce mixture & chopped green chili pieces (in amounts as described in section D, of ingredients) is added to it. This mixture is stirred and 2 cups of water are added to it along with the initially extracted liquid from chopped vegetables, which was kept separately, as described at the top. Once it starts to boil then the previously prepared corn starch paste is added to this preparation and stirred constantly.
   
• Once the preparation becomes a little thick the burner is switched off. Veg Manchurian Recipe Gravy Preparation is completed now. This gravy in the pan would be used for the final steps of preparing Veg Manchurian.

Final Part of Recipe for Veg Manchurian

• Coming to the final part Veg Manchurian Recipe Step by Step discussion; Black Pepper (1/4^th teaspoon), Salt (1/4^th teaspoon) & Sugar (1 ½ teaspoon) is mixed together to the above-mentioned gravy prepared earlier (which is kept on the pan, over the switched off burner).
   
• When the gravy gets cooled to room temperature (but still retaining a bit of its warm feeling), then previously prepared Veg Manchurian balls are added to it and rolled in the gravy mixture with a very light hand.

• The contents are later transferred to a serving bowl. Now chopped Green spring onion is spread over the preparation for garnishing.
   
• This completes our description of Veg Manchurian Recipe (Recipe of Veg Manchurian with Gravy).
   
• The Veg Manchurian now freshly prepared by you can be served to your honorable guests or loving family members along with simple rice/fried rice or jeera rice.

Some Simple Tips for Veg Manchurian Recipe

• Before making the Veg Manchurian balls, the flour and cornflour should not be mixed & kept for a long time before frying, because vegetables constantly extract water. So, if it is kept for a long time, it will become thin and will be not easy to create the balls. So, when everything is almost ready for frying then only the flour, cornflour and the salt are to be mixed with the vegetable mixture. They should be fried soon after in the ball form.
   
• Never add fried vegetable balls to very hot gravy. Before adding the vegetarian balls, the gravy should be almost cooled down and thick in consistency. After the balls are put in the gravy, it should be rolled or tossed very carefully with a light hand, so as not to break the balls created after so much hard work. To ensure this the balls should be added to the gravy, just before serving the people. In such a situation if the gravy has become very cold, then it should be warmed for only 1 minute so that it gives a just lukewarm feeling.
   
• The above description was of Recipe of Veg Manchurian with Gravy. Those who want to know about Recipe of Veg Manchurian Dry variety, so they can prepare the same in their home, a very simple tip would be useful. All the steps in Recipe for Veg Manchurian Dry variety are almost identical with Recipe for Veg Manchurian Gravy type; except in that of just the D section of ingredients, mentioned above – where water should be taken in 1/4^th cup amount instead of taking 2 cups as is advised for Recipe of Veg Manchurian with Gravy.
   
• Here we have described a very easy Recipe for Veg Manchurian – suitable for preparations in ordinary homes; in big 5 -star restaurant chefs may come up with their own personal modification. Reader’s discretion is advised.