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VEGGIE MANCHURIAN PANCAKES WITH CHILLI PEANUT SAUCE Recipe

Recipe By Neha Deepak Shah

I love Manchurian & now this is my new favourite Lunch. It is packed with lots and lots of fibre from the veggies & protein from the besan. It is an amazing way to add veggies in your meal. Don’t forget to save this recipe. You’re surely going to want to make it. You can serve it with a sauce of your choice. I used a chilli peanut sauce which is BOMB ! This sauce tastes amazing with momos, dimsums & even Idli 😋 🌟Vishesh Tippani - Do not add any water to this mixture. The natural juice of the veggies is enough to make it into a wet mixture - Tastes best when served hot - Cook the sauce on low flame. Cook until it thickens.

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VEGGIE MANCHURIAN PANCAKES WITH CHILLI PEANUT SAUCE
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Ingredients for VEGGIE MANCHURIAN PANCAKES WITH CHILLI PEANUT SAUCE Recipe

  • 1 Cups Mixed vegetable
  • As Required Carrots
  • As Required Broccoli
  • As Required Spring onion)
  • 1/2 As Required Cabbage shredded
  • 1/2 Tsp ginger garlic paste
  • As Required green chilli paste
  • 1/2 Tbsp Chopped coriander
  • As Required Salt and pepper to taste
  • 0.15 Cup Besan to bind the mixture
  • 0.13 Tsp Baking Powder (Optional)
  • As Required Oil to brush the pan
  • As Required Chilli Peanut Sauce
  • 1/2 Pieces Diced ripe tomatoes
  • 1.50 Pieces whole kashmiri red chilli, dried
  • 1 Pieces Cloves of garlic
  • 1/4 Inch Cube of ginger
  • 1/2 Pieces Green chilly, finely chopped
  • 1/4 Tsp Vinegar
  • 1/4 Tsp cornflour with water
  • 1/2 Tbsp Peanut butter
  • As Required Salt and pepper to taste
  • 1/4 Tsp Oil
  • As Required To garnish
  • As Required Spring onion greens and sesame seeds

Directions: Veggie Manchurian Pancakes With Chilli Peanut Sauce Recipe

  • STEP 1.Soak the kashmiri red chillies for 20 minutes. And prepare a slurry of cornflour with 2 tsp water.
  • STEP 2.For the sauce, mix together all the ingredients except the cornflour slurry and blend into a smooth paste.
  • STEP 3.Transfer to a pan with a little bit of oil and add in the cornflour slurry.
  • STEP 4.Cook for 2-3 minutes on a low flame with constant stirring until it thickens slightly and use as you like.
  • STEP 5.This sauce tastes amazing with momos, dimsums and even Idlis.
  • STEP 6.For the manchurian pancake, mix together all the veggies, ginger-garlic-chilli paste and season with salt and pepper.
  • STEP 7.Add in the besan and mix everything well.
  • STEP 8.Heat a pan and brush with some oil.
  • STEP 9.Add in baking powder to the mixture, pour it onto the pan and cook from both sides till they turn golden brown from both sides.
  • STEP 10.Serve hot with the chilli peanut sauce, garnish with spring onions and sesame seeds.
  • STEP 11.Enjoy!!
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    Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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    Recipe By Neha Deepak Shah