There are two types of Manchurians , one is dry manchurian served as an appetizer and other one is manchurian gravy – Manchurian dumplings dunked in a sweet and sour sauce. Today I am sharing a healthier and downright delicious version of the Manchurian gravy – Easy no fry Veg Manchurian Gravy-indo chinese,vegan & GF. Enjoy it with a side of some steamed noodles or rice and dinner is sorted.
My friends call this version as better than the restaurant veg Manchurian . This indo chinese recipe is bursting flavors and made up of melt in mouth dumplings . Veg manchurian gravy is best paired with steamed or fried rice or hakka noodles. But feel free to enjoy it on it’s own. Do not forget to check out the post on easiest noodles – hakka noodles with tips and tricks to cook a perfect one. Click here for the link.
Let’s quickly look at the differences Restaurant style vs my style. Restaurant one is – deep fried , has all purpose flour , msg and cornflour . My version makes use of the fabulous appe/ paniyaram pan for making the Manchurian balls with just brush strokes of oil , has no msg, apf or cornflour instead uses poha/ beaten rice or steamed rice and rice flour as binding. The rice/ poha is the secret to soft , juicy mouth melting dumplings. Plus it makes it completely gluten free. Yay!! I think the health factor is enough to convince you to try this recipe , but I have a bonus reason too . It can be made ahead of time , that makes it perfect for pot lucks or large gatherings. The Manchurian balls can be made ahead of time and refrigerated upto 3 days or frozen upto 2 months which saves you a lot of time on the actual event day. Given below is a step by step pictorial followed by the recipe and important notes.
Highlights
Vegan Gluten free Easy Downright delicious Healthy version Adjust spice to your preference . This recipe has a spice level of 3 , 1 being mild and 5 being spicy . A quick update about brands I have used here – Though it does not matter which brand you are using , these are the following ones I have used for this recipe – Norpro aebleskiver pan – paniyaram /appe pan from amazon. Ching’s dark soy sauce , I like tamari sauce too. Update as on 2018 – I use kikomon ‘s low sodium natural Soy Sauce Mitchell’s green chilly sauce . Nakano’s rice vinegar . Inchin’s bamboo garden vegetable noodles. We do not like thick noodles , I love using inchin’s noodles found at indian grocery store or thin whole wheat spaghetti or angel hair pasta found in any departmental store. Don’t have a paniyaram pan and still wanna make healthy one’s If you do not own this pan, you can flatten the manchurian balls like tikkis and fry on a non stick skillet lightly brushing it with oil on both sides until golden brown . You can call them as gold coins 🙂
How to bake manchurian ?
Or you can bake them at 400 degrees f / 200 deg c for 20 minutes flipping half way and for golden brown top , place the baking tray on top rack and broil it on high for 1 -2 minutes on both side. Keep a watch to prevent them from burning. You might like the following recipes too- easy hakka noodles. healthy chilly garlic noodles in sesame pepper sauce. teriyaki paneer stir fry.
Hope you like this recipe and do give it a try. I would love to hear from you. If you have tried any of my recipes do drop in a feedback in the comment section or on my Facebook page carveyourcraving in messages section and follow me on Pinterest . We are now on instagram too – follow me here. Pin it for later
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