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"Dry Veg Manchurian Balls" recipe – This is the Indo Chinese starter dish where fried vegetable balls are coated with thick, flavorful sauce. Since this is the dry version there is no gravy. The name itself makes juices flowing in mouth. It is a tempting appetizer prepared by sautéing vegetable balls in soy, tomato and chili sauces. Chinese Manchurian dry and its sibling, vegetable Manchurian gravy, are preferred starters of Indo Chinese cuisine and making it at home was never easy. However, with this recipe, you’ll be able to make best vegetable Chinese dry Manchurian Balls you ever tasted.
Do not add water in the mix for making balls as water from vegetables will be sufficient to glue together all chopped veggies. However, in case mix does not bind properly and small balls cannot be made, add 1 or 2 tablespoons water in the mixture.
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