Dry Machurian Recipe in Indian Style...❤

DRY MANCHURIAN RECIPE in Indian Pakoda Style

INGREDIENTS:

For Manchurian Balls

1 ½ Bowl Maida
1 Medium or Big Cabbage - Grated
1 Carrot - Grated
1 Green Onion - Grated
Salt to taste
Oil for deep-frying

After Deep Frying Manchurian Balls

2 tsp Oil

2-3 Garlic Cloves, finely Chopped
1 tbsp Soya Sauce
1 tbsp Vinegar
1 tsp Tomato Sauce

1 tsp Green Chili Sauce

1 tbsp Red Chili Powder – Note : Take a bowl full of  water and add red chili powder in it. Mix it well. 
 
METHOD:
1) In a bowl put all the vegetables with maida. Add 2-3 cups of water in it. Mix it well, the mixture should be thick and sticky. After that add Salt to taste.
2) In a deep fryer, heat enough oil for deep-frying. With spoon or hand, drop
teaspoonful of mixture in heated oil. Deep fry until it turns to brown color. Take it out and keep a side.

Note: If we drop little bigger amount of mixture, it will remain uncooked from inside.

          Do check salt amount in it after first round of deep fry.

3) On low flame take another pan, heat 2 tsp oil, add Chopped Garlic when it turns to brown color, then add Red Chili Powder Mixture (Mixed With Water).

4) Immediately add Deep-Fry Manchurian Balls in it, mix it well, they will absorb the water completely. 

5) Then add Vinegar, Soya Sauce, Green Chili Sauce, Tomato Sauce on top of it and mix well.

6) Serve HOT with Tomato and Chili Sauce.