This recipe is a guide to making perfectly crispy vegetable Manchurian balls. It emphasizes the importance of choosing the right ingredients, proper mixing, and frying techniques to achieve the best texture and flavor. Follow these steps to create a delicious dish that pairs well with a thick Manchurian sauce or as a standalone snack.
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Finely grate cabbage, carrots, capsicum, onions and chopped fresh coriander leaves. Add salt and rest for 10-15 min. .
Add garlic, ginger, green chili paste, and soy sauce to enhance the flavor of the mixture. Use cornstarch or cornflour as the binding agent. You can mix it with all-purpose flour for added structure.
Add garlic, ginger, green chili paste, and soy sauce to enhance the flavor of the mixture.
Mix the grated vegetables and binding flour lightly to avoid making the balls dense. Ensure the mixture is slightly sticky but firm enough to shape into balls.
Shape the mixture into small to medium-sized balls, approximately 1–1.5 inches in diameter.
Roll the balls in a thin layer of cornstarch for extra crispiness. This is completely optional.
Heat oil to medium to high temperature (around 180°C / 350°F).
Fry the balls in batches in medium flame to maintain stable oil temperature and ensure even crispiness.
Fry until golden brown and drain excess oil on paper towels.
For extra crunch, fry the balls lightly once, let them rest for 2–3 minutes, then fry again until golden.
Ensure the Manchurian sauce is thick and not watery to keep the balls crispy.
Serve the balls on the side with sauce as a dip to retain maximum crunch.
Cornstarch crisps up better than flour alone, so use it generously.
Serve immediately for the best texture, as crispy balls lose crunch if left too long in sauce.
You can make the balls in advance by half frying it and cool down and store in a zip lock bag. Fry when needed. Stays fresh upto 2 weeks.
Why is it important to squeeze excess water from the vegetables?
Excess water can make the mixture soggy and prevent the balls from becoming crispy. But don't throw the water , you can use it in gravies.
Can I use only all-purpose flour instead of cornstarch?
Cornstarch is preferred as it crisps up better than all-purpose flour. However, you can mix both for structure.
What oil temperature is ideal for frying?
Medium-high heat, around 180°C / 350°F, is ideal to ensure the balls cook evenly inside out and become crispy.
How can I make the balls extra crunchy?
You can double fry the balls by frying them lightly once, letting them rest, and frying them again until golden.
How should I serve the Manchurian balls?
Serve them immediately with a thick Manchurian sauce or as a standalone snack with Schezwan sauce on the side.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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