Dry Arbi Manchurian Without Cornflour (Easy Indo-Chinese Recipe)
Dry Arbi Manchurian Without Cornflour /Arbi Mancuhrian Recipe is an Indo-Chinese recipe where we took the frying part from Chinese cuisine and spices from Indian cuisine.
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
1. After 2 whistles release the steam and remove arbi from water immediately and let them cool. They should be slightly soft not fully cooked.
2. Besan batter should be medium-thin for making arbi fritters.
3. Do not make a thin gravy that makes the arbi soggy and taste is also affected.
4. After adding to the gravy do not cook it for a longer time.