Let’s agree, there are certain food cravings that can only be satisfied with desi Chinese delicacies. From chowmein to chilli chicken and more, there is a range of options to choose from. In fact, preferences for desi Chinese dishes differ from person to person as per their palate. But if we have to name one of our favourite Chinese dishes, then Manchurian would proudly make it to everyone’s list. Don’t you agree? Vegetables, chicken, egg, etc, rolled and fried to perfection and then dunked in a spicy-tangy gravy, Manchurian adds a burst of flavours to your palate. You can have the dry Manchurian as appetiser or pair noodles and fried rice with the gravy version of it for a complete meal. The best part is: you can make it at home as well.
If you scroll through the internet, you will find a number of Manchurian recipes that promise a restaurant-style dish. But unfortunately, we often end up making certain mistakes that either turn the Manchurian balls soggy or too dry. If you have been facing the same issues, then this is just the article for you. Here, we have curated a list of some genius tips to make perfectly crispy Manchurian balls that will instantly remind you of your favourite desi Chinese eatery in town. Take a look.
Also Read: Craving Manchurian? Here Are 5 Tasty Recipes You Can Cook At Home
5 Smart Hacks To Make Restaurant-Style Manchurian Balls At Home:
1. Finely chop the ingredients:
We all know chopping and cutting ingredients play a major role in every cooking process. In fact, it helps you shape the final look and taste of the food. For Manchurian, the finer you chop the vegetables and other ingredients, the crispier the balls will be. So, have patience while chopping the ingredients for Manchurian for a perfect dish at the end.
2. Do not use water while making the batter:
While preparing the batter for Manchurian balls, avoid adding water. The ingredients leave enough water to make the batter moist. So, adding extra water may end up making it soggy and runny, making it tough to get the crispiness.
3. Add cornflour to the batter:
While making the batter for Manchurian balls, we suggest adding a mix of flour and cornflour to it. Why, you ask? Cornflour and flour (maida) help bind the ingredients and add some crispiness to the dish. You can also replace cornflour with rice flour and avoid maida for added crunchiness in the recipe.
4. Fry on high flame:
You read that right! How you fry the Manchurian balls also defines the taste and texture. If Manchurian balls are fried in less hot oil, they become soft and soggy. So, make sure, the oil heats up well before you through in the Manchurian balls to fry.
5. Do not cover the fried balls:
Once fried, do not keep the Manchurian balls in a covered bowl. Covering the hot Manchurian balls may create steam and moisture in the container, making them soggy instantly.
Now that you have the tips handy, how about making a delicious portion of Manchurian at home? To help you with that, we have some of our favourite Manchurian recipes here. Pick your favourite from the list and make some delicious desi Chinese for your loved ones.
About PayalFood in the mind, Bollywood in the heart – these two things often shimmer in Payal’s writing. Besides penning thoughts, Payal enjoys a playful tango with new and delicious recipes. Roaming around is her jam; whether catching up on the latest flicks or grooving to the beat, Payal knows how to keep her empty moments brimming with flavour and rhythm.