https://punguskitchen.com

Home
Appetizer
Crispy Manchurian Chaat

Start Reading Mode

min

0 0

Ingredients

Adjust Servings:

	For Manchurian Balls
	1 cup cabbage, finely chopped
	1/2 cup carrots, grated
	1/4 cup spring onions, finely chopped
	1/4 cup cornflour
	1/4 cup all-purpose flour (maida)
	2 green chilies, finely chopped
	1 teaspoon ginger-garlic paste
	1/2 teaspoon black pepper powder
	Salt, to taste
	Oil, for frying
	For Manchurian Sauce
	1 tablespoon oil
	1 tablespoon ginger-garlic paste
	1/2 cup onions, finely chopped
	1 tablespoon soy sauce
	1 tablespoon red chili sauce
	1 tablespoon tomato ketchup
	1 teaspoon vinegar
	1/2 teaspoon sugar
	1/4 water
	Salt, to taste
	For Chaat
	1/4 cup yogurt, whisked
	2 tablespoons tamarind chutney
	2 tablespoons green chutney
	Sev (crunchy gram flour noodles)
	Chopped coriander leaves
	Chaat masala, to taste
	Pomegranate seeds (optional)

Nutritional information

150 per serving

Calories

Protein

25g

Carbohydrates

Fiber

Fat

Saturated Fat

450mg

Sodium

Sugar

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Crispy Manchurian Chaat

Name: Crispy Manchurian Chaat
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 Servings
Cuisine: Worldly Delights
Ingredients: cabbage, finely chopped: 1 cup; carrots, grated: 1/2 cup; spring onions, finely chopped: 1/4 cup; cornflour: 1/4 cup; all-purpose flour (maida): 1/4 cup; green chilies, finely chopped: 2; ginger-garlic paste: 1 teaspoon; black pepper powder: 1/2 teaspoon; Salt, to taste; Oil, for frying; oil: 1 tablespoon; ginger-garlic paste: 1 tablespoon; onions, finely chopped: 1/2 cup; soy sauce: 1 tablespoon; red chili sauce: 1 tablespoon; tomato ketchup: 1 tablespoon; vinegar: 1 teaspoon; sugar: 1/2 teaspoon; water: 1/4; Salt, to taste; yogurt, whisked: 1/4 cup; tamarind chutney: 2 tablespoons; green chutney: 2 tablespoons; Sev (crunchy gram flour noodles); Chopped coriander leaves; Chaat masala, to taste; Pomegranate seeds (optional)

A Tangy Fusion of Crispy Manchurian and Chaat

Features:

Cuisine:

A fusion of crispy Manchurian balls with tangy chaat toppings, perfect for snacking or as an appetizer.

35 minutes
Serves 6
Medium

Ingredients

For Manchurian Balls
1 cup cabbage, finely chopped
1/2 cup carrots, grated
1/4 cup spring onions, finely chopped
1/4 cup cornflour
1/4 cup all-purpose flour (maida)
2 green chilies, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon black pepper powder
Salt, to taste
Oil, for frying
For Manchurian Sauce
1 tablespoon oil
1 tablespoon ginger-garlic paste
1/2 cup onions, finely chopped
1 tablespoon soy sauce
1 tablespoon red chili sauce
1 tablespoon tomato ketchup
1 teaspoon vinegar
1/2 teaspoon sugar
1/4 water
Salt, to taste
For Chaat
1/4 cup yogurt, whisked
2 tablespoons tamarind chutney
2 tablespoons green chutney
Sev (crunchy gram flour noodles)
Chopped coriander leaves
Chaat masala, to taste
Pomegranate seeds (optional)

Directions

Crispy Manchurian Chaat combines the popular Indo-Chinese Manchurian balls with the vibrant, flavorful elements of Indian chaat. The crispy vegetable balls are coated in a sweet and savory Manchurian sauce, then topped with yogurt, chutneys, sev, and chaat masala. This recipe brings the perfect balance of crunch, spice, and tang, making it a perfect dish for parties or a delicious snack any time of the day.

The Crispy Manchurian Chaat can be made vegan with a few simple adjustments:

Manchurian Balls: Ensure you’re using plant-based ingredients for the flour and cornflour. The cabbage, carrots, and spring onions are already vegan-friendly.
Manchurian Sauce: The sauce is typically vegan, but check that the soy sauce and chili sauce do not contain any non-vegan ingredients like oyster sauce (some varieties may have it). You can use vegan-friendly versions of these sauces.
Yogurt: Replace the regular yogurt with a plant-based alternative like almond, soy, or coconut yogurt.
Chutneys and Toppings: Both the tamarind chutney and green chutney are usually vegan, but always verify the ingredients. You can also check that the sev is vegan (most varieties are, but some may contain dairy).

Once these adjustments are made, the recipe will be entirely vegan!

Note: Nutrition information is an estimate and may vary based on the ingredients used and portion sizes. Always consult a nutritionist for precise dietary requirements.

Share It: Let's Cook Together!

Steps

1 Done	Prepare the Manchurian Balls • In a mixing bowl, combine chopped cabbage, grated carrots, spring onions, green chilies, ginger-garlic paste, black pepper, cornflour, maida, and salt. • Mix well and form small balls. • Heat oil in a deep frying pan and fry the Manchurian balls until golden brown and crispy. • Drain on paper towels and set aside.
2 Done	Prepare the Manchurian Sauce • In a pan, heat oil and sauté ginger-garlic paste until fragrant. • Add chopped onions and cook until they turn soft and translucent. • Add soy sauce, red chili sauce, ketchup, vinegar, and sugar, and mix well. • Pour in the water, season with salt, and let the sauce simmer for 2-3 minutes. • Add the fried Manchurian balls to the sauce, mix gently, and cook for a minute so that the balls absorb some sauce.
3 Done	Assemble the Chaat • On a serving plate, arrange the crispy Manchurian balls. • Drizzle with whisked yogurt, tamarind chutney, and green chutney. • Top with sev, chaat masala, pomegranate seeds, and chopped coriander leaves. Note: Serve your Manchurian Chaat immediately while it's crispy and fresh for the best taste! Enjoy this delicious fusion dish that’s perfect for snacking or as an appetizer at parties!

Mahesh Kumar

Welcome to Pungu's Kitchen! I'm Mahesh Kumar Manoharan, the web developer and passionate cook behind this site, created especially for my wife, the owner of Pungu's Kitchen. Here, you’ll find a range of delicious recipes and culinary inspirations, reflecting our love for good food and the joy of sharing it. Join us as we explore and celebrate the flavors that bring us together.