Maggi Manchurian
Maggi Manchurian – Manchurian balls made out of maggi instant noodles, mix veggies, spices and deep fried to perfect crispiness, then simmered in spicy garlicky Indo-Chinese gravy.
Manchurian is one of the very popular Indo Chinese street food of India. Manchurians are made of vegetables, ginger, garlic, spices. Then deep fried to perfect crunchiness and then simmered in spicy Indo-Chinese gravy. This version of manchurians are made with not only vegetables but also India’s famous Maggi instant noodles. You can use any instant noodles as you prefer, my favorite is Maggi!!
The good part about this dish is that it has a good balance of everything. The noodles adds carbs. All the veggies add lots of fiber. And fresh spices, asian sauce and fresh herbs add perfect flavors. It is perfectly crunchy from outside and super moist from inside. These for sure mimics meatballs with no meat, obviously!! This comforting goodie pairs really well with Street Style Hakka Noodles, Chili Paneer Spring Rolls, Crispy Chili Baby Corn, Fried Rice, Pepper Fried Rice and so much more!
This is one of those dishes you do not want to bake or air fry. There are few ways you can sort of meal prep this dish. Have the maggi manchurian balls ready ahead of time. Cut all the veggies for the gravy ahead of time. And then it will be just a matter of assembling all together. Simply serve it with plain steamed white or brown rice. And if you want to make an Indo Chinese feast, make more goodies mentioned above!!
If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!
Happy & Healthy Eating!
Maggi Manchurian
Ingredients
Maggi Manchurian Balls
- 3-4 Maggi Packets might need 4, 2 cooked and 2 dry
- 1 cup Finely Chopped Cabbage
- ¾ cup Finely Chopped Onions
- ½ cup Finely Chopped Green Bell Peppers
- 1 tsp Minced Garlic
- 1 tsp Grated Ginger
- 2 tsp Sriracha Sauce
- ¼ tsp Black Pepper Powder
- 3-4 tbsp Corn Starch
- 3 tsp Dark Soy Sauce
- 2 tsp Rice Vinegar
- Enough oil to deep fry baking/air frying not recommended
Manchurian Sauce
- 2 tbsp Oil
- 2 tsp Grated Ginger
- 1 tbsp Minced Garlic
- 2 tbsp Chopped Serrano
- ¼ cup White part of Scallions, chopped
- ¼ cup Finely Chopped Onions
- ¼ cup Finely Chopped Green Green Peppers
- ¼ cup Grated Cabbage
- ¼ cup Grated Carrots
- 1 tbsp Rice Vinegar
- 3 tbsp Sriracha Sauce
- 2 tbsp Dark Soy Sauce
- 2 tbsp Tomato Ketchup
- 1 pack Maggi Masala
- ¾ tsp Salt
- ⅛ tsp While Pepper Powder
- 4¼ cup Water or Vegetable Broth
- 3 tbsp Corn Starch + ¼ cup water to make a slurry
- 2 tbsp Tomato Ketchup
Instructions
Make Maggi Manchurin Balls
- Boil 2 packs of maggi without the spice mix as instructed on the packet.
- Once boiled, drain all the water out by living it in the strainer for few minutes.
- Place boiled maggi and everything else listed under the "Maggi Manchurian Balls" ingredients except the corn starch.
- Mix everything well and massage it with your hand so everything starts to become a little mushy, do not crush it and make it pasty!
- Once everything breaks down a little add 1 tbsp of corn starch at a time and keep combining it until you are able to form a golf ball sized ball. You should need max 3-4 tbsp of corn starch to get the right consistency, assuming all the extra water is drained completely initially.
- Make 12 (or as many as you can) golf sized balls from the maggi mixture and keep them aside. Make sure the balls are holding together its shape, you do not want to make loose ball because it will fall a part when you deep fry them.
- Crush 1-2 packet of dry maggi as much as you can. Roll each maggi manchurian ball in the dry crushed maggi to coat the ball as much as you can. Once coated, press each ball between your palms gently to make sure the dry maggi is properly stuck to the balls.
- Repeat the above process for all the balls. Once done, keep them aside.
- Heat oil in a pan for deep frying. Once oil is hot, deep fry all the balls (few at a time to give it enough room to cook) on medium heat until they are golden brown and perfectly crunchy. Keep them aside once they are all perfectly fried.
Make the sauce
- Heat oil in a pan.
- Saute ginger, garlic, serrano and white part of scallions until raw smell of garlic disappears.
- Add finely chopped onions, green bell peppers, cabbage and carrots. Mix everything and cook it on high heat for 2-3 minutes.
- Add dark soy sauce, sriracha sauce, rice vinegar and tomato ketchup. Mix well and cook for a minute.
- Add 4¼ cup of water. Mix well and bring to boil. Once boiling let it simmer.
- Make corn starch slurry by mixing 3 tbsp of corn starch with ¼ cup of water. Mix well making sure there are no lumps.
- While the gravy is simmering add corn starch slurry slowly while stirring continuously to avoid lumps. Mix well and simmer for 3-4 minutes.
- Add 1 packet maggi masala, salt and while pepper powder. Mix well.
- Add fried manchurian balls in the gravy. Mix it slowly making sure the balls do not break.
- Simmer it for couple of minutes. Garnish it with freshly chopped cilantro and green part of chopped scallions.
- Serve it pipping hot with side of white rice!