Course: Main Course, sabzi, Side Dish
Cuisine: Chinese Cuisine
Keyword: chinese, MANCHURIAN, veg manchurian, vegetable
Serving suggestions and tips-
1- You can also make the manchurian balls in a paniyaram pan or lightly brush them with oil and bake in an oven.
2- The fried manchurian balls can also be served as an appetizer.
3- Keep the fried balls and sauce seperately and mix them only when you want to serve.
4- Boiled potato, boiled and mashed rice, corn flour or bread crumbs can be added as a binding agent according to personal preference, I tried adding potato and loved it as balls are shaped and fried perfectly.
5- For making dry manchurian just skip the water and cornflour slurry.(step 1 and 8 in the sweet and sour sauce procedure) and follow the rest of the recipe.
6- Make the manchurian mixture only when you are ready to fry. If the mixture rests for long it will start releasing water and become difficult to shape so you may need to add a lot more corn flour to bind.
7- You can adjust the consistency of sauce according to your preference by adjusting the quantity of water and corn starch.but do remember that the sauce will thicken further when it comes to room temperature.
8-You can finely chop the veggies in a food processor but I like to have some amount of crunch in the balls so I grated and chopped them.
9-Addition of corn is optional.