Dry Arbi Manchurian Without Cornflour /Arbi Mancuhrian Recipe – made with arbi fritters cooked in spiced onion and tomato-based dry gravy. It is an exotic recipe that will become a show stopper dish in your coming get together.
What is Manchurian
Manchurian came from Chinese cuisine where we fry vegetables and then cook them with hot chilli sauce, garlic, soya sauce and vinegar. They do not use turmeric, cumin or coriander in their dishes as we used in Indian cooking.
About Dry Arbi Manchurian
It is an Indo-Chinese recipe where we took the frying part from Chinese cuisine and spices from Indian cuisine. If you are a Chinese food lover, you can replace tomato puree with Chinese sauces and enjoy it in that way. You can also add little imli water besides tomato puree and gives a more intense tangy flavour to this dish.
I preferred to cook it for special occasions only as it requires frying, hence a calorie-rich veg dish. It tastes delicious with the tangy flavour of tomato. The gravy of arbi Manchurian should be thick otherwise arbi fritters lose the crunchiness and become soggy.
This recipe is my mother’s version. During childhood, I had eaten this dish several times and enjoyed it very much. It is ideally served with chapatti, poori or parantha with a glass of mint lassi or curd. You can even eat it with green chutney or sweet red chutney as a snack or appetizer.
Video of Dry Arbi Manchurian Without Cornflour /Arbi Mancuhrian Recipe
How to prepare dry arbi manchurian without cornflour
In the Chinese Manchurian recipe, vegetables are dipped in corn flour or all-purpose flour batter and then deep-fried. Here, I used besan to make the batter. Besan is rich in protein and a healthy alternative to all-purpose flour or maida. I directly added salt, turmeric and red chilli to the besan batter. You can also marinate boiled arbi first and then fry them. After frying its look like to aloo bhajia. So, you can also enjoy them as snacks by dipping in little green chutney or sweet red chutney .
About arbi
Arbi, Arvi or Colocasia has an impressive nutritional background. We should eat it when it is in season. It is used in making dry veg, pakoda, cutlet, arbi leaves are also used in the making of arbi ke patode( a Gujarati snack dish). This recipe is somewhat spicy in taste but I kept the spiciness to the lower side as my kids do not like to eat chillies a lot but you can increase the chilli content according to your preference.
Health benefits of eating arbi or colocasia
- Arbi is native to Southeastern Asia and the Indian subcontinent. It is a starchy root vegetable and also called arbi, arvi, taro root, Colocasia in English or kacchalo in Punjabi. Arbi has a distinct nutty and mildly sweet taste, both Its leaves and root are used in cooking.
- Arvi is low in carbs (35gm carbs per 100 gm)and its slow digestion helps in weight loss. Rich in fibre especially resistant fibre which is not absorbed or digested easily and gives a feeling of fullness.
- Low in glycemic index and slow to digest gives no after-meal spikes and no sugar spikes. It helps in maintaining blood sugar levels in our body.
- It is a zero fat and zero cholesterol food and contains a good amount of Vitamin E that is good for heart health.
- It is anti-carcinogenic, antioxidants rich good for overall health.
Easy method of peeling arbi
Peeling raw arbi is seems like a difficult task as the liquid released from them irritates the skin and cause itching. A good way is to apply some mustard oil on your hands before peeling arbi. This does not happen with boiled arbi but they become a little slimy.
Step by step preparation of Dry Arbi Manchurian Without Cornflour /Arbi Mancuhrian Recipe
1. First, wash arvi and transfer to a pressure cooker. Pressure cook up to 2 whistles and open it immediately. Let them cool a little bit and then peel off the skin. Cut them into pieces lengthwise. Keep them aside.
2. Now, in a bowl add besan, salt, red chilli powder and turmeric powder, and oil. Make a medium-thin batter with water. Add arbi pieces in it and mix well.
3. Heat oil in a frying pan on medium heat. Drop arbi dipped in besan few at a time and fry them till they get a golden colour. It will take 2-3 minutes for one batch. Make them a little crisp. Repeat till all arbi are done.
4. Now in another pan add oil and heat it on low flame. Add ajwain and wait till they become golden in colour. Then add cumin seeds and wait till they crackle. Add heeng. Then add chopped onion and green chilli and sauté them for 2-3 minutes. Add garlic ginger paste cook them till their raw smell gone.
5. After that, add tomato puree, salt, turmeric powder and coriander powder. Mix well, cover the pan and cook it for 2-3 minutes till it starts separating oil.
6.Then add garam masala mix it, add ¼ cup water. Finally, add fried arbi Mix them well so that masala coats the arbi. Cook it for 2-3 minutes and then switch off the flame. Garnish with green coriander leaves. It is totally optional.
7. Indian style arbi Manchurian is ready to serve. Enjoy with chapatti and lassi.
Serving suggestions
Dry arbi manchurian is best served with chapatti or paratha and curd . It can also be served as an appetizer or as a snack with green chutney or sweet red chutney.
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Tips and tricks
- After 2 whistles release the steam and remove arbi from water immediately and let them cool. They should be slightly soft not fully cooked.
- Besan batter should be medium-thin for making arbi fritters.
- Do not make a thin gravy that makes the arbi soggy and taste is also affected.
- After adding to the gravy do not cook it for a longer time.
Recipe card for Dry Arbi Manchurian Without Cornflour /Arbi Mancuhrian Recipe
Dry Arbi Manchurian Without Cornflour /Arbi Mancuhrian Recipe
Ingredients
For making arbi fritters
- 400 gm arvi
- 80 gm besan
- ¾ tsp salt
- ½ tsp red chilli powder
- ¼ tsp turmeric powder
- 1 tsp oil
- Oil for frying
For gravy
- 2 tbsp oil
- ½ tsp ajwain
- ½ tsp cumin seeds
- ¼ tsp heeng
- 2 medium sized onion (finely chopped)
- 3 medium sized tomato (pureed)
- 2 green chilli (chopped)
- 1 tsp garlic ginger paste
- 1 tsp coriander powder
- ¼ tsp turmeric powder
- ¾ tsp salt
- ½ tsp garam masala
- 2 tbsp green coriander leaves (For garnishing)
Instructions
- First, wash arvi and transfer to a pressure cooker. Pressure cook up to 2 whistles and open it immediately.
- Let them cool a little bit and then peel off the skin. Cut them into pieces lengthwise. Keep them aside.
- Now, in a bowl add besan, salt, red chilli powder and turmeric powder, and oil. Make a medium-thin batter with water. Add arbi pieces in it and mix well.
- Heat oil in a frying pan on medium heat. Drop arbi dipped in besan few at a time and fry them till they get a golden colour. It will take 2-3 minutes for one batch. Make them a little crisp. Repeat till all arbi are done.
- Now in another pan add oil and heat it on low flame. Add ajwain and wait till they become golden in colour. Then add cumin seeds and wait till they crackle. Add heeng.
- Then add chopped onion and green chilli and sauté them for 2-3 minutes. Add garlic ginger paste cook them till their raw smell gone.
- After that, add tomato puree, salt, turmeric powder and coriander powder. Mix well, cover the pan and cook it for 2-3 minutes till it starts separating oil.
- Then add garam masala mix it, add ¼ cup water. Finally, add fried arbi Mix them well so that masala coats the arbi. Cook it for 2-3 minutes and then switch off the flame. Garnish with green coriander leaves.
- Indian style arbi Manchurian is ready to serve. Enjoy with chapatti and mint lassi.
Notes
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