How to Make Meat Balls Manchurian

How to make Meat Balls Manchurian

We occasionally find the history of food fascinating, especially Asian food. Asian cuisine, lifestyle, and sports all have a rich cultural background. Did you realize it? In China's Shandong province between 207 and 221 BC, a type of meatball known as the "Four Joy Meatball" first appeared.

Returning to the Manchurian recipe, we created chicken meatball Manchurian using our own interpretation. This side dish with gravy sauce was liked by all of us. A dry chicken meatball Manchurian has been made. If you want to serve this dish with roti, we can make a gravy by mixing 1/4 cup water and 2 tbsp corn starch with the pan masala.

This Chinese dish offers a unique flavor to try on special occasions if you prefer a semi-dry or gravy with meatballs. For unplanned visitors, you may even attempt this recipe with meatballs that are already cooked.


How to make Meat Balls Manchurian
  • 50g of meatballs
  • 2 onions total
  • 2 capsicums
  • 3 tablespoons of minced garlic
  • 1/2 tablespoon of ginger, finely chopped
  • Chopped coriander leaves
  • 3/4 teaspoon of sugar (optional)
  • A half-spoon of vinegar
  • One tablespoon of soy sauce
  • Tomato sauce two tablespoons
  • 1 tablespoon of cornmeal (for making sauce)
  • Salt and Oil as necessary

How to Make Meat Balls Manchurian step by step

How to make Meat Balls Manchurian
Make a thick paste by combining 1 tablespoon of cornstarch powder with 2 tablespoons of water.
In a bowl, combine the following ingredients: minced mutton, 2 tablespoons chopped onions, powdered jeera, powdered sauff, white pepper powder, powdered poppy seeds, powdered garam masala or curry masala, powdered split besandal, 1 teaspoon maida, and 1 teaspoon salt. Without adding water, thoroughly combine this. Create spheres out of this.
The meatballs should be dipped in corn flour paste before being shallow-fried till golden brown on both sides. Alternatively, you can use a kuzhipaniyaram mould and pour a little oil to each hole.
The following ingredients should be added one at a time while continually stirring in a kadai with 2 tsp of oil: chopped onions, grated ginger, grated garlic, chopped chillies, grated capsicum, soy sauce, ajinomotto, 1 1/4 tsp salt, sugar, spring onions, and coriander leaves.
When ready, mix in one teaspoon of cornflour paste and wait for the gravy to slightly thicken before adding the fried meatballs and letting everything simmer for at least 10 minutes (stirring continuously).