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Manchurian Recipe in Hindi – How to make yummy Manchurian Gravy at Home

History of Manchurian

Every dish or recipe has an origin i.e. from where it has been ejected. So since today, we are learning how to make Manchurian Gravy at home then before that we need to learn something about Manchurian. One thing we only about Manchurian is that it is an Indo-Chinese cuisine but the story is something more ahead to this.
Manchuria is a region located in Northeast Asia or we can also say Northeastern China. Basically, Tungusic people who are originated from Manchuria, a part of northeastern China are termed as Manchurian and their native language is Tungusic language. When we relate a small family who uses Altaic languages of Siberia and northern China then we refer them as Tungusic people. So the dishes or style of food they use is referred to Manchurian, which may include chicken or vegetable Manchurian, where they simply fry the core ingredient and either eat it directly or eat with some gravy or with sometimes with rice or noodles.
If we talk about vegetable Manchurian then we can say it’s an Indian Chinese cuisine where we use both Indian and Chinese cooking techniques along with Chinese seasoning and Indian spice. You will find that we have balanced both in our recipe. There are two kinds of Manchurian we made, one is dry and other is gravy. In the dry Manchurian, we only fry our chopped vegetables balls or only cauliflower well dipped in a spiced corn flour batter. In general terms, we can say we are making mix vegetable Kofte, wherein gravy Manchurian we pour our Manchurian balls in a spicy sauce or gravy which includes chopped onion, capsicum, garlic, soy and chili sauce etc.

Manchurian Recipe

Time required: 30-40 minutes

Ingredients For balls
Cabbage – 2 cup
Carrot – 1 cup
Capsicum – 1 cup
Green chili – 1-3 (finely chopped)
Ginger – 2 tsp crushed
Corn flour (corn starch) – 2-3 tbsp
Salt and spices- as per taste
Oil – to fry Manchurian balls

For Sauce
Oil – 2 tbsp
Ginger – 1 tsp grated
Garlicky – 1 tsp crushed
Onion – 1 big finely chopped
Green chili – 1-2 (finely chopped)
Soya sauce – 1 tbsp
Tomato sauce – 2 tbsp
Chili sauce – ½ – 1 tsp
Corn flour (corn starch) – 2-3 tbsp
Salt – as per your taste (½ tsp)

How to make

    1. First of all grate all vegetables and pour them in a big bowl. Now add all the other ingredients of the ball in the bowl and mix them well but we will add neither Maida nor Ajinomoto because they both are not good for health
    2. Start making balls of the stuff and fry them in the oil, till they get golden brown but before you start frying all balls check with a small ball that your stuff is well prepared or not and to make sure that our stuff doesn’t splatter or not in oil.
    3. Once your balls are ready to move ahead for your gravy.

(Note: If your balls are not getting fry properly due to the lack of Maida then you can add a bit of Besan in it.)

    1. Take a bowl and add corn flour and water to make a batter.

(Note: you to keep you batter on stir until all lumps get dissolved.)

  1. Now take a frying pan and add oil in it.
  2. Once the oil gets warm, add Ginger, garlic and chili paste to it.
  3. Once our paste gets roasted add onion and sauces to it one by and stir well.
  4. Once you start smelling everything add batter to it and stir it again and once your gravy is ready to add balls to it and stir it again.

Your Manchurian is now ready. You can enjoy them with fried rice, noodles or even with a parantha.

You can watch the demonstration in Hindi here:

हिंदी अनुवाद के लिए यंहा क्लिक करें:

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