Veg Manchurian is better than you take out, perfectly fried and smothered in delicious Manchurian sauce with layers of flavors. Nelson Wang is an Indian restaurateur of Chinese who created this dish in 1975 when he was asked to “make something not on the menu” when catering at the cricket club of India.
Making this Manchurian recipe is ultimately favorite recipe to cook, which we always love Indo-Chinese food. You can find my truly delicious Indo-Chinese recipes here like Hakka Noodles, Gobi Manchurian.
The Manchurian sauce is made of minced ginger, garlic, soy sauce, chili-garlic sauce, vinegar and typically garnished with spring onions. You can also make Veg Manchurian dry as per your need, basically, you can control the consistency of the gravy. Manchurian sauce has a complex of flavor, better than the takeout.
For Veg Manchurian Balls
For Cornstarch Or Cornflour Paste
For Manchurian Gravy Or Sauce
Tips To Make The Best Manchurian Recipe: