About the chef :-
Sudhir Khoraskar is the Sous Chef and Head Chef at Ajanta Ambassador Hotel, a prestigious 5-star property. With an impressive culinary career spanning over 33 years since 1993, he is renowned for his expertise in Indian and international cuisines, bringing authentic flavours, refined techniques, and decades of hospitality experience to every dish he creates.
About The Recipe :-
Veg Manchurian is one of the most loved Indo-Chinese dishes, known for its crispy vegetable dumplings tossed in a flavorful sauce. It perfectly blends Chinese cooking techniques with Indian spices and seasonings, creating a dish that is both comforting and exciting. Whether served as a starter, side dish, or main course with fried rice or noodles, Veg Manchurian remains a favourite across all age groups.
Originally inspired by Chinese cuisine, Manchurian was adapted in India to suit local tastes. Over time, it became a signature Indo-Chinese dish, featuring crispy vegetable balls coated in a savoury, tangy, and slightly spicy sauce. It can be enjoyed in two popular styles—Dry Manchurian, which is perfect as an appetiser, and Gravy Manchurian, which pairs beautifully with rice and noodles.
In a large mixing bowl, combine grated cabbage, carrot, capsicum, ginger-garlic paste, salt, black pepper, maida, and cornflour. Mix everything well until the vegetables release moisture and bind together naturally. Avoid adding water.
Shape the mixture into small, round balls. Heat oil in a deep frying pan and fry the balls over medium heat until golden brown and crisp. Remove and drain on absorbent paper.
Heat oil, butter, or ghee in a pan over medium heat. Add cumin seeds and allow them to splutter.
Add the chopped onions and sauté until golden brown. Stir in the chopped tomatoes, turmeric powder, red chilli powder, and salt. Cook until the tomatoes soften and the oil begins to separate from the masala
For Dry Manchurian:
Add the fried Manchurian balls directly to the prepared sauce. Toss well until evenly coated and cook on high heat for 1–2 minutes. Garnish with spring onion greens and serve immediately.
For Gravy Manchurian:
Add ¼ cup water to the sauce and bring it to a gentle boil. Stir in the prepared cornflour slurry and cook until the sauce thickens to a smooth consistency. Add the fried Manchurian balls and simmer for 1–2 minutes. Garnish with spring onion greens and serve hot.
Extra Crispy: Double-fry the Manchurian balls for added crunch.
Healthier Version: Air-fry or bake the Manchurian balls instead of deep frying.
Spicier Taste: Increase the quantity of green chillies and chilli sauce.
Restaurant Style: Add a dash of sesame oil at the end for enhanced flavor.
Serve With: Fried rice, Hakka noodles, Schezwan rice, or enjoy as a standalone starter.
