One of the most popular Indo-Chinese dishes – crispy Manchurian balls dipped in a spicy, tangy and saucy gravy! This is perfect to serve with fried rice or noodles. What makes this recipe unique is that it’s made with bread, giving extra crunch and softness at the same time.
💡 Tips for best results:
Use fresh bread for binding the Manchurian balls.
Fry the balls on medium heat so they cook evenly from inside.
Always add cornflour slurry gradually to adjust thickness of gravy.
Garnish generously with spring onion & coriander for restaurant-style taste.
Ingredients (for Manchurian Balls):
5 to 6 Bread slices
3 to 4 tbsp Water
1/2 cup Cabbage, Carrot & Coriander (finely chopped)
Salt to taste
1/2 tsp Black Pepper
1 tbsp Red Chilli Sauce
1 tsp Soya Sauce
2 to 3 tbsp Cornflour
Oil for frying
For Gravy:
2 tbsp Oil
2 tbsp Ginger, Garlic & Green Chilli (finely chopped)
1/2 cup Onion, Capsicum & Cabbage
2 tbsp Green Onion (chopped)
1 tbsp Coriander
Salt to taste
1 tsp Black Pepper
1 to 1.5 tbsp Red Chilli Sauce
1 tsp Soya Sauce
2 cups Water
1 to 1.5 tbsp Cornflour slurry
Green onion & Coriander (for garnishing)
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