Veg Manchurian

About Veg Manchurian

Ingredients

• Soya nuggets, soaked for 15-20 minutes 1 cup
• Cornflour 2 tsps
• Green chilli paste ½ tbsp
• Soy sauce 2 tsps
• Oil 3 tbsps
• Salt to taste
• Green capsicum, cut into small square pieces 1
• Manchurian sauce
• Oil 1 tbsp
• Ginger, chopped 1 tsp
• Garlic cloves, finely chopped 5 to 6
• Onion, finely chopped 1 cup
• Spring onions, finely chopped 5 to 6
• Soy sauce 2 tbsps
• Vinegar (sirka) 1 tbsp
• Tomato ketchup 2 tbsps
• Red chilli sauce 1 tbsp
• Salt to taste
• Cornflour 2 tsps

How to Make Veg Manchurian (Stepwise Photos)

Method

1. Drain and squeeze the soya nuggets and put into a bowl. Add cornflour, green chilli paste and soy sauce and mix well.
2. Heat oil in a non-stick pan on high heat, add the soya nuggets mixture and salt and saute for 2-3 minutes or till the mixture turns brown. Transfer into a bowl.
3. To make the Manchurian sauce, heat oil in the non-stick pan, add ginger, garlic, onion and spring onions and saute for 2-3 minutes on high heat.
4. Add soy sauce, vinegar, tomato ketchup, chilli sauce, salt and 2 cups of water. Mix well and let the mixture boil on high heat for 5-6 minutes.
5. Mix cornflour with 2 tbsps water and add to the sauce and mix well.
6. Add soya nuggets and capsicum, mix and cook till it the mixture thickens.
7. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps