How to Make Manchurian and Its Varieties...!!!

Manchurian is a beloved Indo-Chinese dish known for its delicious flavors and unique texture. It typically consists of vegetable or meat-based balls that are deep-fried and then tossed in a tangy and spicy sauce. 

Vegetable Manchurian

Ingredients

1. For the Manchurian Balls:

   • Cabbage: 1 cup (finely grated)

   • Carrot: 1 cup (finely grated)

   • Capsicum (Bell Pepper): 1/2 cup (finely chopped)

   • Spring Onions: 1/2 cup (finely chopped)

   • Cornflour: 2 tablespoons

   • All-Purpose Flour (Maida): 2 tablespoons

   • Ginger-Garlic Paste: 1 tablespoon

   • Salt: to taste

   • Black Pepper Powder: 1 teaspoon

   • Oil: for deep frying

2. For the Sauce:

   • Oil: 2 tablespoons

   • Garlic: 1 tablespoon (finely chopped)

   • Ginger: 1 tablespoon (finely chopped)

   • Green Chilies: 2 (slit)

   • Soy Sauce: 2 tablespoons

   • Tomato Ketchup: 2 tablespoons

   • Red Chili Sauce: 1 tablespoon

   • Vinegar: 1 tablespoon

   • Cornflour: 1 tablespoon (dissolved in 1/4 cup water)

   • Water: 1 cup

   • Spring Onions: 1/4 cup (chopped, for garnish)

   • Salt: to taste

Preparation

1. Making the Manchurian Balls:

   • In a mixing bowl, combine the grated cabbage, carrot, chopped capsicum, spring onions, cornflour, all-purpose flour, ginger-garlic paste, salt, and black pepper powder.

   • Mix well to form a dough-like consistency. If the mixture is too wet, add a little more cornflour.

   • Divide the mixture into small portions and shape them into round balls.

   • Heat oil in a deep frying pan over medium heat. Fry the Manchurian balls until they are golden brown and crispy. Remove and drain on paper towels.

2. Preparing the Sauce:

   • In a separate pan, heat oil over medium heat. Add the chopped garlic, ginger, and slit green chilies. Sauté for a minute until fragrant.

   • Add the soy sauce, tomato ketchup, red chili sauce, and vinegar. Mix well and cook for 2-3 minutes.

   • Add water and bring the mixture to a boil. Reduce the heat and add the dissolved cornflour, stirring continuously until the sauce thickens.

   • Add the fried Manchurian balls to the sauce and toss well to coat them evenly.

3. Serving:

   • Garnish with chopped spring onions and serve hot with steamed rice or fried rice.

Chicken Manchurian

Ingredients

1. For the Chicken Manchurian Balls:

   • Chicken Mince: 500 grams

   • Cornflour: 2 tablespoons

   • All-Purpose Flour (Maida): 2 tablespoons

   • Ginger-Garlic Paste: 1 tablespoon

   • Salt: to taste

   • Black Pepper Powder: 1 teaspoon

   • Egg: 1 (beaten)

   • Oil: for deep frying

2. For the Sauce:

   • Oil: 2 tablespoons

   • Garlic: 1 tablespoon (finely chopped)

   • Ginger: 1 tablespoon (finely chopped)

   • Green Chilies: 2 (slit)

   • Soy Sauce: 2 tablespoons

   • Tomato Ketchup: 2 tablespoons

   • Red Chili Sauce: 1 tablespoon

   • Vinegar: 1 tablespoon

   • Cornflour: 1 tablespoon (dissolved in 1/4 cup water)

   • Water: 1 cup

   • Spring Onions: 1/4 cup (chopped, for garnish)

   • Salt: to taste

Preparation

1. Making the Chicken Manchurian Balls:

   • In a mixing bowl, combine the chicken mince, cornflour, all-purpose flour, ginger-garlic paste, salt, black pepper powder, and beaten egg.

   • Mix well to form a dough-like consistency. If the mixture is too wet, add a little more cornflour.

   • Divide the mixture into small portions and shape them into round balls.

   • Heat oil in a deep frying pan over medium heat. Fry the chicken Manchurian balls until they are golden brown and cooked through. Remove and drain on paper towels.

2. Preparing the Sauce:

   • In a separate pan, heat oil over medium heat. Add the chopped garlic, ginger, and slit green chilies. Sauté for a minute until fragrant.

   • Add the soy sauce, tomato ketchup, red chili sauce, and vinegar. Mix well and cook for 2-3 minutes.

   • Add water and bring the mixture to a boil. Reduce the heat and add the dissolved cornflour, stirring continuously until the sauce thickens.

   • Add the fried chicken Manchurian balls to the sauce and toss well to coat them evenly.

3. Serving:

   • Garnish with chopped spring onions and serve hot with steamed rice or fried rice.

Other Varieties of Manchurian

1. Paneer Manchurian:

   • Paneer (Indian cottage cheese) cubes are used instead of vegetable or chicken balls. The preparation method is similar, with the paneer cubes being coated in batter and fried before being tossed in the sauce.

2. Fish Manchurian:

   • Fish fillets are marinated, coated in batter, and fried before being tossed in the tangy and spicy Manchurian sauce. This variety is popular among seafood lovers.

3. Prawn Manchurian:

   • Prawns are marinated, coated in batter, and fried before being tossed in the sauce. This dish combines the delicate flavor of prawns with the robust flavors of Manchurian sauce.

Manchurian is a versatile and flavorful dish that can be made with various ingredients, including vegetables, chicken, paneer, fish, and prawns. Each variety offers a unique taste experience, making it a popular choice for both vegetarians and non-vegetarians. The combination of crispy fried balls or pieces with the tangy and spicy sauce makes