Veg Manchurian Recipe | Gobi Manchurian | How to make Manchurian

Veg Manchurian is the adaptation of Chinese cooking and seasoning and preparing procedures to suit Indian tastes and has gotten a staple of Indo Chinese cuisine. Gobi Manchurian was initially evolved by a small community of Chinese people living in Kolkata. In its two-phase planning, the primary stage requires deep frying of finely chopped cauliflowers and veggies mixed with spiced corn flour. In the subsequent stage, the deep-fried veggie balls are sautéed with chopped onion, bell pepper, garlic, and so on., in soy sauce and chili sauce.

For Recipe in Hindi- वेज मंचूरियन बनाने की रेसिपी

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There are two different types of Veg Manchurian recipe, Gobi Manchurian dry and Gobi Manchurian gravy. Both variants are prepared by using common ingredients like cauliflower, corn flour, maida flour, spring onion, bell peppers, soy sauce, chili sauce, minced garlic, etc.

Gobi Manchurian Dry (Veg Manchurian Dry)
These are deep-fried balls of cauliflower mixed with other finely chopped veggies typically served and enjoyed with tomato ketchup as a dipping sauce as a snack or starter.

Gobi Manchurian Gravy (Veg Manchurian Gravy)
These are deep-fried balls of cauliflower dipped in a thick sauce which is a spicy gravy made of corn flour. It is generally served with varieties of rice dishes like steamed rice, Chinese fried rice, Szechuan fried rice, in the main course. It is for the most part presented with assortments of rice dishes like steamed rice, Chinese fried rice, etc.

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Dry Manchurian pakoras taste delish with dhaniye ki chutney or ketchup sauce, while the gravy Manchurian taste great with fried rice or chow mein. Today I will tell you the recipe of Gobi Manchurian dry and Gobi Manchurian gravy.

This dish of vegetable dumplings in a shiny, rich-earthy colored sauce with strong notes of tart, sweet, fiery and is difficult to oppose and I can sincerely say I’ve never met a man, lady or kid who could leave a plateful. Truth be told, on the off chance that you ask any Indian what their most loved Indo-Chinese dish is, odds are, it would be a Veg or Gobi Manchurian.

Veg Manchurian Recipe Ingredients-

Ingredients to make Kofta (Dry Gobi Manchurian)-

• 4 cups cabbage, cauliflower, capsicum, grated carrot
• 1 teaspoon – Ajinomoto powder
• 1/4 cup – Maida
• 1/4 cup – cornflour powder
• 2 teaspoons – soy sauce
• 4 – Green Chili finely chopped
• 1 spoon – ginger finely chopped
• 10-12 – Garlic chopped
• 1/2 teaspoon – Salt
• Oil

Veg Manchurian gravy ingredients-

• 6 tablespoons- cornflour powder
• 4 cups of water
• 1 tsp – Ajinomoto powder
• 2 teaspoons – chili sauce
• 1 tsp – vinegar
• 2 teaspoons – oil
• 2-3 – Finely chopped Green Chillies
• 5-6 – Finely chopped garlic
• 1 teaspoon – Finely chopped ginger
• Little bit chopped Coriander
• 1/4 teaspoon – salt

Veg Manchurian Recipe-

Method of preparation for Kofta (Dry Gobi Manchurian)-

1. Firstly we will wash all the vegetables and clean them.

2. Grate all the vegetables, carrot, cabbage, cauliflower, capsicum.

3. Now put all the vegetables in a vessel, mix Ajinomoto powder, maida, cornflour, soy sauce, salt, green chillies, garlic and ginger.

4. After adding all the ingredients in the vegetables, start making round balls of koftas immediately.

5. Do not keep them for long otherwise, the vegetables will releasing its water making it difficult to form pakoras.

6. If you are having difficulty in making koftas, then you can add a little cornflour in it.

7. Be careful not to add too much salt because soy sauce itself contains salt.

8. Now take a pan and put it on the gas. Pour oil in it and heat it.

9. When the oil turns hot, turn the gas on medium flame. Now slowly place the veggie balls (koftas) in the pan.

10. Let it cook from one side then turn them on the other side using perforated spoon so that it is cooked from all sides.

11. When your pakoras turn slightly brown or golden, then take them out of the pan. Your Dry Gobi Manchurian is ready.

Veg Manchurian Gravy Recipe

1. For the veg manchurian gravy, firstly add 4 cups of water and the corn floor in a vessel and mix it properly.

2. Now put a pan on the gas, add two spoons of oil in it. After adding oil, add chopped green chili, ginger and garlic and fry it for 1 minute

3. Then add the above cornflour mixed with water and stir until it comes to a boil or else the lumps will be formed.

4. After boiling, add vinegar, Ajinomoto powder, chili sauce and a little salt and stir it till it comes to a boil.

5. After the gravy starts boiling, place the dry Manchurian Kofta in it and after adding it let it boil for about 1 minute then turn off the gas.

6. Now put green coriander on Manchurian for a little fragrance, your veg Gobi Manchurian with gravy is ready to serve.

Note–

• Do not add water in the ingredients while making dry Manchurian Koftas, because the water of vegetables is sufficient in itself.
• The quantity of cauliflower and cabbage in the kofta should be more than the other vegetable like carrots and capsicum.
• Initially let the gravy of Manchurian be thin, as the gravy slowly turns thick after boiling.
• Add koftas to the gravy of Manchurian only if you serve them, don’t keep them in it for long, otherwise the koftas will break.

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Key Ingredients: Cabbage, Carrot, Capsicum, Spring onion, Ginger, Garlic, Cornflour, Maida, Salt, Black pepper, Soy sauce, Water, Oil, Garlic, Ginger, Green chilli, Spring onion, Tomato ketchup, Chilly sauce, Soya sauce, Vinegar, Salt, Black pepper, Cornflour, Water