Veg Manchurian Recipe
Veg Manchurian is popular Indo-Chinese starter. This Indian street food is popular party appetizer. Airfryer option is low calorie, figure friendly, vegan and easy.
Servings: 4 people
Calories: 142kcal
Ingredients
For Veg Manchurian Dumplings :
- 2 cups finely chopped veggies - I used cabbage and carrots
- 1-2 Green Chilies seeds removed
- ½ cup thin poha or Panko style bread crumbs
- 1 tablespoon rice flour
- 1 teaspoon grated ginger and garlic paste
- ¼ teaspoon black pepper
- Salt per taste
- oil spray for cooking
For Manchurian Sauce
- 1 tablespoon sesame oil
- 1 cup finely chopped red onion or shallots
- 1 stalk of celery thinly sliced
- ½ cup red or green bell pepper - diced
- 1 cup spring onions chopped - divided
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- 4 tablespoon soy sauce
- 1 tablespoon red chilly sauce - adjust per spice tolerance
- 1 teaspoon brown sugar
- 2 tablespoon tomato ketchup
- 2 teaspoon rice vinegar
- 1 tablespoon rice flour
- 1.5 cup water - divided
- salt and pepper - adjust per taste
Instructions
Make the dumplings
- Dice and pulse the vegetables for dumplings in a food processor. Alternatively, you can chop or grate it finely .
- In a mixing bowl, combine the vegetables, poha or bread crumbs , rice flour and all the seasoning ingredients. Add some water and create a smooth dough. Measure the dough and make even sized small balls. lime size is perfect.
If using Appe / Paniyaram pan to cook :
- Heat up the paniyaram / appe pan. When warm ,brush each cavity lightly with oil. Place the prepared balls in the pan and let it cook on low to medium heat for 5 -6 minutes rotating mid way until golden brown . Take them out of the pan and keep aside .
If using Air-fryer :
- Arrange the veggie balls in single layer on the Fryer basket. Lightly spray some cooking oil over the balls. Choose 350 F and 15 minutes. Halfway through, check and flip the balls so they get golden brown evenly.
Making the Manchurian Gravy:
- Heat oil in a heavy bottom pan on medium heat. Once warm, add in the onions , celery and bell peppers. Sautee for couple minutes. Add in ginger and garlic and keep sautéing till you sense the aroma.
- Add all the sauces. Mix well and cook for a minute. Now add in 1 cup of water and let the gravy come to a simmer .
- In the meantime, whisk the rice flour with ½ cup of water in a separate bowl. Once the gravy starts simmering , add in the prepared rice flour slurry slowly by one hand and whisking the gravy with a spoon by another hand. Keep stirring continuously to avoid lumps.
- The gravy will start to thicken within a minute. Turn off the heat.
- Toss the veggie balls in the gravy. Gently mix everything well. Adjust the seasoning if needed. Garnish with diced green onions. Serve hot.
Nutrition
Serving: 1g | Calories: 142kcal | Carbohydrates: 23g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 743mg | Fiber: 3g | Sugar: 7g