About
Dry Manchurian is a popular Indo-Chinese dish. It is made by deep-frying vegetable balls that are coated in a spicy Manchurian sauce. The vegetable balls are usually made from shredded cabbage, carrots, and onions. Dry Manchurian is a popular appetizer or side dish, and can be found in many Indian and Chinese restaurants.
Macronutrients Breakdown
Proteins
1.6
Fats
8.4
Carbs
15.9
Fibre
2.1
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Recipe
Ingredients
all
1 cup
purpose flour
baking powder
1/2 teaspoon
baking soda
1/4 teaspoon
salt
1/4 teaspoon
ground black pepper
1/4 teaspoon
garlic powder
1/4 teaspoon
onion powder
1/4 teaspoon
ground ginger
1/4 teaspoon
ground cumin
1/4 teaspoon
ground coriander
1/4 teaspoon
red chili powder
1/4 teaspoon
ground turmeric
1/4 teaspoon
cornstarch
1/4 cup
water
1/4 cup
vegetable oil
1/4 cup
finely chopped onion
1/2 cup
finely chopped bell pepper
1/2 cup
finely chopped cabbage
1/2 cup
finely chopped celery
1/4 cup
finely chopped carrots
1/4 cup
finely chopped green onions
1/4 cup
finely chopped garlic
1/4 cup
finely chopped ginger
1/4 cup
finely chopped green chilies
1/4 cup
soy sauce
1/4 cup
tomato ketchup
1/4 cup
vegetable stock
1/4 cup
cornstarch
1/4 cup
water
1/4 cup
vegetable oil
1/4 cup
Salt and pepper to taste
Directions
Step 1:
In a large bowl, combine the all-purpose flour, baking powder, baking soda, salt, black pepper, garlic powder, onion powder, ground ginger, ground cumin, ground coriander, red chili powder, and ground turmeric.
Step 2:
In a separate bowl, mix together the cornstarch and water until it forms a thick paste.
Step 3:
Heat the vegetable oil in a large skillet over medium-high heat.
Step 4:
Add the onion, bell pepper, cabbage, celery, carrots, green onions, garlic, ginger, and green chilies. Cook for about 5 minutes, stirring occasionally.
Step 5:
Add the soy sauce, tomato ketchup, and vegetable stock. Bring to a boil.
Step 6:
Reduce the heat to low and slowly add the cornstarch paste, stirring constantly.
Step 7:
Cook for about 5 minutes, stirring constantly, until the sauce thickens.
Step 8:
Add the flour mixture and stir until everything is well combined.
Step 9:
Form the mixture into small balls and deep fry in hot oil until golden brown.
Step 10:
Serve hot with your favorite dipping sauce. Enjoy!
Did you know?
How many users have tracked it?
We've got some serious foodies in our community! 17194 users have chowed down on Dry Manchurian a whopping 23468 times.
Where was it consumed the most?
Hungry much? These cities certainly are! Indore, Chandigarh, Hyderabad, Mumbai, Pune are the top 5 cities gobbling up Dry Manchurian like there's no tomorrow.
When was it eaten the most?
When it comes to Dry Manchurian, our users are head over heels in december, but the interest cools down in january.
Who preferred this food the most?
It's official: Dry Manchurian is the food of choice for 19-23 female, with people of 15-20 BMI also on board.
How many users have tracked it?
We've got some serious foodies in our community! 17194 users have chowed down on Dry Manchurian a whopping 23468 times.
Don't deprive yourself of Dry Manchurian
Enjoy it guilt-free by talking to our nutrition coaches today.
Frequently Asked Questions
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