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Mirchi Bajji Manchurian

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Mirchi Bajji Manchurian Recipe, How To Make Mirchi Bajji Manchurian Recipe

Mirchi bajji is a very popular street snack in India. Hot and spicy Mirchi bajji, you can also try deliciously stuffed mirchi bajji with manchurian style, it is a famous Indian delicious fast food recipe.

Indo - Chinese is really a massive section of our Indian delicacies. The Indo - Chinese dishes are produced so inter changeably, that you'd be understood to consider that it's a standard Indian food. The restaurant menu without having this food is pretty unthinkable. Just about all restaurants would certainly provide the fried rice with its very own twist to it.

 

Indian make many different Manchurian recipes with chicken,... Read More..

About Recipe

How to make MIRCHI BAJJI MANCHURIAN

(2 ratings)
1 reviews so far
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
MIRCHI BAJJI MANCHURIAN
Author : Vahchef
Main Ingredient : Green chillies
Servings : 4 persons
Published date : August 10, 2018


Ingredients used in MIRCHI BAJJI MANCHURIAN
• Peanut(roasted) - 1/2 cup.
• Bengal gram(roasted) - 1/4 cup.
• Tamarind - 5-6 grams.
• Sugar - 1 tea spoon.
• Carom seeds - 1/2 tea spoon.
• Big green chillies - 5 numbers.
• Chickpea flour - 1 cup.
• Ginger garlic paste - 1/2 tea spoon.
• Salt - to taste.
• Red chili powder - 1/2 tea spoon.
• Oil - to fry.
• Baking soda - 2 pinch.
• Ginger(chopped) - 1/4 tea spoon.
• Garlic(chopped) - 1/2 tea spoon.
• Red chili paste - 1 tablespoon.
• Soy sauce - 1 tablespoon.
• Green chillies(chopped) - 2 numbers.
• Tasting salt - 1 pinch.
• Green chili sauce - 1 tea spoon.
• Vinegar - 1/2 tea spoon.
• Pepper powder - 1/4 tea spoon.
• Coriander leaves(chopped) - 1 tablespoon.
• Onion(finely chopped) - 1/2 cup.
• Lime juice - 1 tea spoon.
Method:
  • Take a mixie jar and add roasted peanut, roasted bengal gram, tamarind, sugar, carom seeds, little water and make a stuffing paste, later transfer to a plate.
  • Slit the big green chilies laterstuff the paste.
  • In another bowl add chickpea flour, 1 pinch carom seeds, ginger garlic paste, salt, red chili powder, 1 tablespoon oil, baking soda, water and make a thick batter.
  • Dip the stuffed Green chilies in chickpea flour batter.
  • Heat oil in a pan and deep fry the green chilies and transfer to a paper towel.
  • Cut green chilies and deep fry again, later transfer to a paper towel.
  • Heat oil in a pan and add ginger, garlic, green chilies, soya sauce, red chili paste, little water, tasting salt, green chili sauce, vinegar, salt, pepper powder and saute it.
  • Add cut big green chilies and toss it, later add coriander leaves.
  • Transfer it to a plate and top it with onion mixed with little lime juice and coriander leaves.

Now mirchi bajji manchuria are ready to serve.






Cooking with images





Articles


Indo - Chinese is really a massive section of our Indian delicacies. The Indo - Chinese dishes are produced so inter changeably, that you'd be understood to consider that it's a standard Indian food. The restaurant menu without having this food is pretty unthinkable. Just about all restaurants would certainly provide the fried rice with its very own twist to it.

 

Indian make many different Manchurian recipes with chicken, mixed produce, toddler corn, cauliflower, and so on. Chicken Manchurian is among the most popular and incredibly renowned dish from Chinese dishes. It's prepared in various techniques with various meats either chicken, prawns or beef. Chicken Manchurian is simple to make and attractive. It can be enjoyed like a dry snack. It is also an ideal snack, tangy in flavor and delicious to eat.

Vegetable Manchurian is a preferred blend of the Indian and Chinese cuisines converted into a gravy or dry dish. This dish is in fact not too spicy but tend to be altered to suit your taste. It is an exotic dish made of mixed vegetable steamed formed into dumplings deep fried and cooked in a tangy sauce. Manchurian is normally eaten as an evening snack, appetizer accompanied with noodles, steamed rice.

 

The vegetable Manchurian is a regular weekend treat for most of kids and youngsters too. Usually among many there is a notion that the procedure of making this dish is laborious and time consuming but actually it isn’t that. If planned well, nothing would be time consuming. Preparing the dish at home is more healthy, nutritious and worth an effort.

 

 Indo Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques as per Indian tastes. This fusion cuisine has said to have developed by a small local Chinese community settled in Kolkata, India over century. The popularity of the cuisine spread widely into major metropolitan cities that include cities like Bangalore, Mumbai, New Delhi, Hyderabad and Chennai. It has become trendy even in the cities like Goa as there is a large Chinese and Tibetan population.

 

As with Indian cooking, Chinese cooking is provincial and the staple is rice. Some regions use more spices than others, and the types of dishes vary. But when Indians went to Chinese restaurants in India, they were looking for spicy Chinese food. What emerged was a cuisine that merged Indian spices, which suited the local tastes, with classic Chinese recipes and cooking techniques. In addition, dishes evolved that suited the large Indian vegetarian population. And so Indian-Chinese food -- Indian spices and seasonings overlaid with Chinese techniques -- was added to the other culinary traditions.

 

Some popular dishes include dumplings in a hot, sweet, and sour sauce; Chinese fried rice, a spicier and more Indian-like version of the classic dish; chili cauliflower, marinated in hot peppers and garlic and deep-fried; and Hakka noodles. The vegan variety is still rich in flavor, but light.

 

The Indo-Chinese fusion is one craze that exists to date where Indians enjoy an encore of dishes. Among such recipes, Vegetable Manchurian is one such gem. Vegetable balls deep fried and served in gravy accompanied by fried rice or noodles.



 

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Jai Girish Posted on Thu Jun 09 2016

Nice sir?

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