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Manchurian Gravy

As on previous Manchurian Dry recipe I already told that this is an Indo Chinese snack and most popular now a days in Indian functions; it is also famous as road side food too; you can easily found it on any fast food counter here in North India. In previous recipe you learn how to make Manchurian-Dry and now here it is Manchurian-Gravy recipe.

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Manchurian Gravy

Recipe by VipashaCourse: Dinner, Lunch, Side Dish, StarterCuisine: Indo-Chinese
Servings

4

servings
Prep time

15

minutes
Cooking time

40

minutes
Calories

190

kcal
Total time

55

minutes

This Manchurian Gravy is fired balls of veggies and all purpose flour dipped in corn flour gravy. Can have as main course with Chowmein or Fried Rice.

Ingredients

Directions

  • Finely chop cabbage (बंदगोभी), carrot (गाजर), beans (फलियां), garlic (लहसुन) and both white-green part of spring onion (हरी प्याज). Mix 1 tbsp. corn flour with ¼ cup water. Keep aside.
  • Steam chopped cabbage (बंदगोभी), carrot (गाजर), beans (फलियां) for 8-10 minutes.
  • In a bowl add all purpose flour (मैदा), corn flour, steamed vegetables, ¼ tsp. soy sauce, ½ tsp. pepper (कालीमिर्च) powder and salt as per taste. Mix well.
  • Make balls from this mixture, if require add little water to form proper balls.
  • Heat oil in a pan and deep fry these balls till golden brown on medium heat. Drain oil from these balls and place on a plate having paper towel on it to remove excess oil from fried balls.
  • Heat oil in a pan adds chopped spring onion (हरी प्याज) white part with chopped garlic (लहसुन), sauté till golden brown.
  • Now add 2 tsp. soy sauce, 1 tsp. pepper (काली मिर्च) powder and 1 tbsp. tomato ketchup. Mix well.
  • After that add remaining 2 tbsp. tomato ketchup and salt as per taste. Let it cook more till gravy thick enough.
  • Now add corn flour water into this mixture, let it be boil, once its boil its color changes to deep brown.
  • When gravy is thickened add chopped spring onion (हरी प्याज) green part with fried balls; cook it for 2 minute for the gravy to blend well with the balls. When mixture turns shiny and velvety, it’s ready.
  • Serve hot with fried rice or Chowmein.

Notes

  • Do not use water for making balls, as water released by vegetables will be enough to bind them.

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