Egg Manchurian Dry | Quick & Easy Recipe | Chef Sanjyot Keer | नये तरीके से बनाइये अंडा मंचूरियन

A must try for eggetarians in monsoons, try this quick delicious recipe.
Written recipe:
Prep Time: 10 minutes
Cooking Time: 15-20 minutes
Serves: 4
Ingredients:
10 Boiled eggs whites
Salt to taste
A pinch of White Pepper (Black pepper also can be used)
2-3 Green chilies (chopped)
2 tbsp Spring onion greens
Onion sliced 1/2 cup
1 tsp Soy sauce
1 tsp Ginger (chopped)
1 tsp garlic (chopped)
6 tbsp Corn flour /rice flour
2 tbsp Refined flour (You can add more to adjust consistency)
1 whisked egg
Oil for deep frying
For making sauce:
Oil 2 tbsp
¼ cup Onion or spring onions (Chopped)
Green chillies 2 tbsp (chopped)
Ginger 1 tbsp (chopped)
Garlic 3 tbsp (chopped)
Spring onion greens 1 tbsp (chopped)
2-3 tbsp Fresh coriander
Soy sauce 2 tbsp
1 tsp Vinegar
Red chilli sauce 1 tbsp (Optional)
Vegetable stock/water 250 ml
Salt to taste (Remember that the sauces have a lot of salt, so be very careful)
A pinch of White pepper (Black pepper also can be used)
A pinch of sugar
Cornflour 2 tbsp + water 1 tbsp
Spring onions 3-4 bulbs or you could use onions cut in petals
Capsicum 1/4 cup
Spring onion greens (chopped) for garnish
Method:
1. We require boiled eggs for this recipe, so hard boil the eggs & cool them down and peel the shell off.
2. Now cut from the centre to remove the yolk (avoid the yolk for crispy Manchurian balls). Now chop the boiled egg whites & add them into a mixing bowl.
3. Now add in the sliced onions & all the other ingredients required for making the Manchurian balls. Just do not add the corn starch & refined flour completely.
4. You will add the flours in batches as we do not want a very doughy texture.
5. So, if your batter is less moist it will require lesser flour or vice a versa.
6. Use a spatula or the back of a spoon to mash the mixture lightly to combine really well.
7. You can also use clean hands to nicely mix the mixture.
8. You can optionally add some carrots, beans & capsicum as well. What I have noticed during the trials is that the egg flavour completely gets over shadowed.
9. Now heat some oil in a pan on high heat, once the oil is hot reduce the heat & wait for a couple of minutes.
10. Now oil your fingers or use a spoon to scoop put small batches of the mixture & roughly shape them into roundels.
11. Add to the oil and fry on medium low heat until crisp & golden brown. DO not stir for the first minute otherwise the Manchurian balls with disintegrate.
12. Remove on an absorbent paper until the sauce is prepared. If possible, prepare the sauce simultaneously side by side for better results.
13. You can also serve the egg Manchurian balls with some schezwan sauce as a quick monsoon snack. I tried some & loved them during the shoot.
For the sauce:
1. Now set a wok on high heat, once the wok is hot add the oil.
2. Add in the onion, garlic, ginger & chilli. Cook for a minute on high flame.
3. Now add in the Spring onion greens, fresh coriander, soy sauce, vinegar, red chilli sauce which is optional & quickly mix. Add in the vegetable stock or water & season with salt, pepper & sugar. Use very less salt, sometimes no salt also works.
4. Bring the sauce to a boil and prepare some corn starch slurry by mixing 2 parts of corn starch with 1 part of water.
5. Once the sauce comes to a boil, add the slurry to thicken the sauce, mix continuously until the sauce thickens.
6. Now add in the spring onion bulbs & capsicum, adding the veggies on a later stage ensures that the veggies stay crunchy.
7. Do not cook much & lower the flame before you add the Manchurian balls.
8. Now add the fried egg Manchurian balls & quickly stir. Do not overcook to keep the Manchurian crispy.
9. Garnish with some chopped spring onion greens.
10. You can also make egg Manchurian with gravy by increasing the amount of the stock/water and then adjust the flavour with more soy sauce.
11. Serve immediately. Cheers!
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