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Veg Manchurian (NON FRIED)

Nutritional Values

Recipe Type:

Veg

Calories 700

kcal

Total Time 30

min

Ingredients For the Manchurian balls

¼ cup grated carrots
½ cup grated cabbage
½ cup finely chopped bell peppers
5-6 french beans finely chopped
¼ cup finely chopped cauliflower
1 tablespoon rice flour
½ teaspoon chilly sauce
1 teaspoon grated garlic
1 teaspoon grated ginger
¼ teaspoon black pepper
Salt to taste

Ingredients For the Gravy

½ tablespoon cooking oil
1 cup finely chopped red/white onion.
½ cup red or Shimla mirch
½ cup spring onions chopped
2 tablespoon finely chopped garlic
2 teaspoon grated ginger
1tablespoon soy sauce
1 tablespoon green / red chilly sauce
1 teaspoon honey/sugar/agave
2 teaspoon tomato ketchup
2 teaspoon vinegar
1.5 cups water
1 tablespoon rice flour
Salt to taste*
½ teaspoon black pepper
Handful of chopped spring onions green part for garnish

Banane Ki Vidhi

Take a bowl , add in the the vegetables, rice flour and all the mentioned seasoning.

Make lime size small balls. The balls should be smooth and soft yet firm enough so that they do not fall apart. Add 1-2 tablespoon of flour if you are in doubt. 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 .( Do not eat have patience)

For the gravy

Heat oil in a heavy bottom pan on medium heat. Once warm add in ginger garlic , saute for30 seconds add in the onions , bell peppers. Sautee for 30 seconds. Add in the mention sauces. 

Ab 1 cup paani add karein and let it simmer for 1 to 2 mins . Meantime , in a bowl whisk the rice flour with 2 TBSP of water. 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 until incorporated well . yahin se milega aapko vo thick manchurian gravy.

Ab apne manchurian balls add karein , serve hot or as you like it.

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