Veg Manchurian - in airfryer
Veg Manchurian - in Airfryer
Ingredients
1 cup (100 g) cabbage, sliced thinly and finely chopped
½ cup (85 g) carrot, grated
¼ cup (30 g) cornflour*
¼ cup (45 g) rice flour
1 teaspoon sea salt flakes, crushed
Dash of ground black pepper
For the Manchurian sauce
1 teaspoon olive oil
3 garlic cloves, minced
1 teaspoon ginger, grated
1 spring onion, thinly sliced
1 tablespoon green chilli, finely chopped
1 tablespoon coriander leaves and stalk, finely chopped
1 tablespoon light soy sauce
1 teaspoon white vinegar
¼ cup tomato ketchup
1 cup vegetable stock
½ teaspoon raw sugar
Salt and pepper, to taste
1 tablespoon cornflour mixed in 2 tablespoons water
Extra sliced spring onion, to serve
Instructions
1. Add cabbage, carrot, coriander to a large bowl. Add cornflour, rice flour, salt and pepper. Toss and mix well using your hand. The mixture will appear dry. Now continue mixing the ingredients by hand while grabbing handfuls and squeezing it.Take about a quarter cup of the mixture in the palm of your hands and shape it into a ball. Flatten it slightly to form a thick patty. Repeat with the remaining mixture. If the mixture feels too dry and you can’t bind it, wet your fingertips with water and continue.
2. Lightly grease the tray of the Air Fryer with olive oil. Place the Manchurian balls on the tray. Drizzle with olive oil. Air Fry at 180°C for 10 minutes.
3. Remove from the Air Fryer and set aside.
4. Heat olive oil in a small heavy bottomed saucepan on medium-low. Add garlic, ginger, spring onion and green chilli. Sauté for a few seconds until fragrant. Add coriander, soy sauce, white vinegar, ketchup, stock, sugar, salt and pepper. Mix well and cook for a couple of minutes until the sauce comes to a gentle boil. Reduce heat by a bit. Add the cornflour and water mix. Whisk and stir the sauce until it thickens. Remove from the heat.
5. Place the Manchurian balls in a serving bowl. Pour the hot Manchurian sauce over the balls. Garnish with extra sliced spring onion.
#vegmanchurian #indochinese #easyrecipes #homemadefood #weekendwhiskkitchen
Veg Manchurian is a beloved Indo-Chinese appetizer that combines the crunch of vegetables with a flavorful, tangy sauce. Using an airfryer to prepare the Manchurian balls is a fantastic way to create a healthier version without compromising taste. Airfrying requires less oil than traditional deep frying, resulting in a lower calorie dish while still achieving that desirable crispy texture. When making the Manchurian balls, it's important to balance the moisture in the mixture so they hold together well. If the batter feels too dry, moistening your fingertips or adding a small amount of water can help achieve a perfect consistency. The combination of cornflour and rice flour adds the ideal binding and crispiness. The homemade Manchurian sauce in this recipe highlights the use of fresh aromatics like garlic, ginger, and spring onion, along with classic ingredients such as soy sauce, vinegar, and tomato ketchup. This blend creates the signature sweet, spicy, and tangy flavors that perfectly coat the vegetable balls. The addition of vegetable stock and a mild sweetener balances the taste and provides a luscious texture. From my personal experience, airfrying the Manchurian balls at 180°C for 10 minutes yields perfectly golden and crisp results. For an even more intense flavor, you can sauté the garlic and ginger a bit longer to release their aromas before adding the rest of the sauce ingredients. Garnishing with extra spring onion adds a fresh crunch and color contrast. Veg Manchurian served with fried rice or noodles makes a wholesome meal and is always a hit with family and friends. This airfryer method not only reduces oil consumption but also simplifies the cooking process, making it accessible for even novice cooks. Give this recipe a try to enjoy a restaurant-style Indo-Chinese favorite in the comfort of your own kitchen!