Description

Dry Manchurian is a popular Indo-Chinese appetizer made from deep-fried vegetable or paneer balls tossed in a spicy and tangy sauce. This dish is characterized by its bold flavors, combining the sweetness of soy sauce with the heat of green chilies and the aromatic essence of garlic and ginger. The crispy texture of the balls contrasts beautifully with the sticky, flavorful sauce, making it a favorite among street food lovers and restaurant-goers alike. Dry Manchurian can be enjoyed on its own or as a side dish with fried rice or noodles.

• Flavorful Fusion:
  Dry Manchurian is a perfect blend of Indian spices and Chinese cooking techniques, creating a unique flavor profile that is both savory and slightly sweet.
• Two Main Varieties:
  • Vegetable Manchurian: Made with finely chopped vegetables like cabbage, carrots, and beans mixed with spices.
  • Paneer Manchurian: Made with paneer (Indian cottage cheese) for a richer flavor and texture.
• Crispy Texture:
  The vegetable or paneer balls are coated in flour and deep-fried until golden brown, providing a crunchy exterior that complements the flavorful sauce.
• Bold Sauces:
  The dish is typically tossed in a mixture of soy sauce, chili sauce, and vinegar, along with aromatic ingredients like garlic and ginger.
• Spicy and Tangy:
  The combination of green chilies and chili sauce gives Dry Manchurian its signature heat, balanced by the sweetness of the sauces.