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Veg Manchurian Dry
Make Veg Manchurian Dry, a popular Indo-Chinese recipe, with proper tags, ingredients, timing and step-by-step cooking guidance.
Total
50 mins
Prep
25 mins
Cook
25 mins
Skill
Intermediate
From the kitchen
About Veg Manchurian Dry
Veg Manchurian Dry Recipe
Veg Manchurian Dry is the classic Indo-Chinese dish of crisp vegetable balls tossed in a spicy soy-garlic sauce.
Veg Manchurian Dry is written for real home kitchens with Green Chillies, Black Pepper Powder, All-Purpose Flour (maida), and Table Salt. Follow the steps in order, keep the timing practical and adjust seasoning at the end for a balanced result.
Why this recipe works
- Squeeze excess moisture from chopped vegetables before shaping balls.
- Fry the balls until crisp before tossing.
- Keep dry manchurian glossy, not watery.
Serving idea
Serve hot in the familiar restaurant or street-food style with spring onion, chilli sauce, fried rice, noodles or a matching Indo-Chinese gravy depending on the dish.
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Ingredients
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Method
Prepare the main ingredient
Coat and cook
Build the sauce
Toss or simmer
Finish
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Nutrition values
Estimated energy
For 1 serving, based on measured ingredients.
Protein
13.1 g
Fiber
14.3 g
Macro breakdown
Bars provide a simple visual reference against general daily values.
589kcal
Energy
13.1g
Protein
67.6g
Carbs
30.1g
Total fat
14.3g
Fiber
Vitamins
Minerals
Calculated from measured ingredients for 1 serving.
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