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Spanish Manchurian Recipe | Step By Step Procedure | QuadBloggers

BySajay Warrier

May 20, 2020

Hey people. Hope this blog finds you in good health! Welcome to the tenth post of Taste-Tickles. We are back with a recipe that’s something I have tasted across various restaurants in Bengaluru and yet have not seen it in any other states across India. Named as Spanish Manchurian, this dish is a bomb that provides your taste buds a blast😁

This vegetarian delight is an Indo Chinese cuisine and can be enjoyed with noodles, fried rice, or hot roties glazed with unsalted butter. It could also be used as a snack with a hot cup of garam chai. So, do make this delicious dish and let us known on your experience below on our comment section😄

Dish: Spanish Manchurian
Served as: Main Course/Snack
Vegetarian/Nonvegetarian: Vegetarian
Preparation Time: 30 minutes

Ingredients Required:

  • Maida/All purpose flour: 1/2 a Cup
  • Corn flour: 2 tablespoon
  • Besan powder/Chickpea Flour(Optional): 2 tablespoon
  • Grated Carrot: 1 medium/ 1/2 a cup
  • Grated Cabbage: 1/2 a cup
  • Diced Beans: 1/4th of a cup
  • Spinach/Palak puree: 1/4th of a cup
  • Grated Cottage cheese/Paneer(Optional): 1/2 a cup
  • Diced Onion: 1/2 a cup
  • Diced Capsicum: 1/4th of a cup
  • Crushed mix of Green Chilli, Garlic and Ginger: 1/2 a cup
  • Tomato Ketchup: 1/2 a  cup
  • Soy Sauce: 3 tablespoons
  • Salt: To taste
  • Oil: 1 cup
  • Spring Onions and Coriander leaves(To Garnish): 1/3rd of a Cup

Method to make Spanish Manchurian:

Tips:

  • Initially, in a bowl, mix together Cabbage, Carrot, and Beans. As you mix, squeeze the vegetables together and set aside the stock you get from them. Now, o this mix, add grated Cottage cheese, half the batch of crushed green chili, garlic, and ginger mix and mix well.
  • Next, add all-purpose flour/maida, chickpea flour, cornflour salt, and gold it in with the palak puree. Add the puree in batches until you get a dough that could be rolled into small dumplings
  • Heat the oil in a frying pan and fry the dumplings in it until they are golden brown.
  • In another pan heat 2 tablespoons of oil and fry the second batch of crushed green chilies, garlic, and ginger. To this add in Diced onion and a pinch of salt. Fry it until the onions turn translucent. Now add the diced capsicum.
  • In addition, to the mixture of fried vegetables, add in vegetable stock, soy sauce, and tomato Ketchup. To this sauce, add in the fried dumplings. Make sure that the dumplings are coated well with the sauce.
  • Finally, finish off by garnishing with chopped coriander leaves and spring onion.

Tips:

•The dish would become oily in 2 conditions: (a)When there is excess moisture (b) When the oil is not hot enough. Hence to avoid an oily scenario, ensure that the moisture is low. This can be achieved by the removal of vegetable stock and control on Spinach/Palak puree added. Also, to check for the heat of the oil, add a small portion(a pinch) of the prepared dumpling dough into the hot oil. If it pops up, then the oil is hot enough and if it sinks to the bottom, then there is a need for more heat.

•To save fuel, after the first few batches, reduce the temperature and continue cooking. Increase the heat again as required.

Spanish Manchurian

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