Summary:
Namaste to all my lovely foodies and home chefs out there. Aaj hum ek aise dish ki baat karenge, jo har party ki jaan hai, har get together ka star, aur hum Indians ki to favorite hai hi. Yes, you guessed it right, we are talking about the ever popular and super delicious Veg Manchurian. Aur aaj hum iski recipe leke aaye hain sidhe CookwithParul channel se, jahan Parul ji ne hotel style Manchurian banana ek dum aasaan kar diya hai. Sach mein yaar, ghar par hi restaurant jaisa taste, isse behtar kya ho sakta hai. Chalo, apni kitchen main chalte hain aur is magical recipe ki journey shuru karte hain.
Cooking is not just about following steps, it is about enjoying the process, feeling the texture of ingredients, smelling the beautiful aromas, and ultimately, creating something wonderful with your own hands. Aur jab baat Manchurian ki ho, toh yeh toh ek alag hi level ka joy hai. The satisfaction of seeing those perfectly golden brown Manchurian balls and then coating them in a rich, glossy sauce, it is truly unmatched. CookwithParul has simplified this often intimidating dish, making it accessible even for beginners, and that is what makes her channel so special. Her approach is always so warm and encouraging, it feels like a friend is guiding you through the cooking process.
Our journey to the perfect Veg Manchurian begins with the star of the show, the Manchurian balls themselves. The foundation of these delectable bites lies in fresh, finely chopped vegetables. Parul ji uses a vibrant medley of Cabbage, Carrots, Capsicum, French Beans, and Onion. The trick here, my dear friends, is to chop them really fine. When your vegetables are uniformly and finely chopped, they cook evenly and blend together seamlessly, giving you that authentic texture. Imagine the medley of colors, the crispness of the cabbage, the sweetness of carrots, the subtle bite of capsicum, all coming together in harmony. This initial prep work is crucial, so do not rush it. Take your time, enjoy the rhythmic sound of your knife on the chopping board, and appreciate the fresh aroma of these garden treasures.
Next, we infuse these vegetables with some aromatic goodness. Ginger, Green Chillies, and Garlic are the holy trinity of Indo Chinese cuisine, and they play a vital role here. Parul ji suggests crushed ginger, grated garlic, and finely chopped green chillies. This combination not only adds a punch of flavor but also a beautiful fragrance that fills your kitchen, instantly elevating your spirits. To these aromatics and veggies, we add a touch of seasoning with Black Pepper Powder and Salt, along with a hint of Kashmiri Red Chilli Powder for a lovely color and a mild warmth. This is not just about heat, it is about depth of flavor.
Now comes the binding part, which is critical for Manchurian balls that hold their shape and do not disintegrate in oil. We use Maida, or all purpose flour, and Cornflour, or corn starch. These two act as wonderful binding agents, giving the balls their structure. But here is the secret ingredient, the game changer that CookwithParul shares, a mashed Boiled Potato. Yes, you heard that right, a simple boiled potato. This humble ingredient works wonders. It helps bind the mixture beautifully, prevents the balls from breaking apart while frying, and contributes to a softer, melt in your mouth texture inside, while still allowing for a crispy exterior. This tip alone is worth its weight in gold, because how many times have we struggled with Manchurian balls falling apart. The potato adds a certain richness and ensures that perfect shape and consistency. To round off the flavor of the balls, a splash of Red Chilli Sauce and Soy Sauce is added, giving them a subtle tangy and savory note even before they hit the wok. Mix everything together gently, but thoroughly. Remember, do not add any extra water, as the vegetables will release their own moisture. Let that natural moisture do its job, forming a perfect dough like consistency.
Once our mixture is ready, it is time to shape them into cute little Manchurian balls. Take small portions and roll them gently between your palms, making sure they are compact and smooth. This step is quite therapeutic, almost like playing with clay, but edible clay. Once all your balls are formed, the moment of truth arrives, frying. Heat oil in a deep kadhai or wok. The oil temperature is key here. It should be hot enough to sizzle the balls instantly but not so hot that they burn on the outside while remaining raw inside. A medium hot oil works best. Fry the Manchurian balls in batches, giving them enough space to cook evenly. Watch them as they transform from pale to a beautiful golden brown, becoming irresistibly crispy on the outside. This sight, the golden hue, the gentle sizzle, the aroma wafting through the kitchen, it is pure joy. Once they are perfectly fried, drain them on absorbent paper to remove any excess oil. Resist the urge to eat them all now, though it is incredibly tempting, because the best part is yet to come.
Next up, the hero of our dish, the Manchurian sauce. This is where all the magic happens, where flavors truly come alive. In a separate pan or wok, heat a little oil. Start by sautéing finely chopped Ginger, Garlic, and Green Chillies. Let their aromas bloom and fill your kitchen. This is the base of our flavor profile. Then, add finely chopped Onion and Capsicum. Parul ji even suggests using different colored capsicums for a more visually appealing dish, which is a fantastic idea. The trick here is to stir fry these vegetables on high heat for a very short duration. We want them to retain their crunch, their vibrant color, and not become soft and mushy. This quick stir fry gives the sauce that characteristic restaurant like texture.
Now, for the glorious array of sauces. We add Soy Sauce for its rich umami depth, Red Chilli Sauce for that spicy kick, Tomato Ketchup for a lovely balance of sweetness and tang, and a dash of Vinegar for a bright, acidic note. This combination creates a harmonious blend of sweet, sour, spicy, and savory flavors that is the hallmark of a great Manchurian. Season with a little Black Pepper Powder and Salt to taste. And for that beautiful reddish hue, without making it overly spicy, Parul ji incorporates Kashmiri Red Chilli Powder. It gives a fantastic color, making the sauce look incredibly appealing. Just imagine the vibrant red sauce, simmering gently, bubbling with deliciousness.
To give our sauce that luscious, thick, and glossy texture, we introduce a Cornstarch Slurry. This is simply cornstarch mixed with water. As it is added to the simmering sauce, it instantly thickens, giving it that characteristic coating consistency that we all love in restaurant style Manchurian. Stir continuously as you add the slurry to prevent lumps. The sauce will transform into a rich, velvety concoction, ready to embrace our crispy Manchurian balls. Finally, add the spring onion greens for a fresh, slightly pungent flavor and a beautiful garnish.
Once the sauce is ready, gently add the fried Manchurian balls to the pan. Toss them carefully, ensuring each ball is beautifully coated with the flavorful sauce. You can make it dry or with a little gravy, depending on your preference. For a dry Manchurian, cook for a minute or two until the sauce clings to the balls. If you prefer a bit of gravy, add a little water and let it simmer until it reaches your desired consistency. The aroma at this stage is absolutely heavenly, trust me. Garnish with more fresh spring onion greens, and your hotel style, perfectly delicious Veg Manchurian is ready to be devoured.
This recipe from CookwithParul is a true gem. It is simple, clear, and the inclusion of the boiled potato as a secret ingredient is genius. It takes away all the guesswork and gives you perfect results every single time. So, next time you are craving Manchurian, skip the takeaway and make this delightful dish at home. The joy of cooking and savoring something so delicious, made with your own hands, is truly unparalleled. Thank you, CookwithParul, for sharing such a fantastic and foolproof recipe. Happy cooking, everyone. Do try this recipe and let us know how it turned out for you. I am sure it will be a super hit in your kitchen.
