Vegetable manchurian, gobi manchurian any type of manchurian is one of my favorite Indo-Chinese dishes. I think may be just the presence of Soya sauce in it makes it "chinese" because other than that there is nothing "Chinese" about it. Anyway, did I tell you it is one of my fav dishes?
But making it was always such a challenge. If you do not put enough flour in it and make it into balls with good amount of pressure, and if the oil for deep frying was not at the right temperature, they all dissolve into the oil :(
Then I found this dish online and gooshhhh its a game changer. The "manchurian balls" now become squares and instead of deep frying them, these delicious veggie mancgurian squares are steamed and then shallow fried (or not) and then add them to a delicious silky sauce.
Steamed Vegetable Manchurian (Steamed vegetable balls in a spicy Indo-Chinese sauce)
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Steamed vegetable manchurian |
Ingredients
- 2 cups thinly sliced or grated cabbage
- 1 medium large carrot grated
- 2 tablespoon spoons canned black beans drained (optional)
- 2 tablespoon grated spoons paneer (optional)
- 1 big or 2 medium cauliflower florets grated
- 1/2 each of teaspoon salt, chilli powder, baking soda, cumin, carom seeds
- 1 teaspoon chat masala, lemon juice, sesame seeds
- 1/4 cup corn starch
- 1/2 cup all purpose flour
- oil for applying to the baking dish
- 2 stalks green onions (green parts only) chopped
- handful of finely chopped coriander
- 1/2 cup each of finely chopped onions, bell pepper
- 1 teaspoon chopped garlic
- 1 tablespoon each of chilli garlic sauce, soya sauce, white vinegar, oil
- 1 stalk green onion + the white part from the stalk above chopped
- 2 teaspoons corn starch +1 cup water
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