Egg Manchurian Dry

How To Make Egg Manchuria 

Egg Manchuria is a delightful dish that is extremely popular. Egg Manchuria is made with fried egg pieces. Eggs and veggies complement one another through the nutrients they provide. Egg Manchurian is an Indo- Chinese snack recipe and popular Indian street food.

Ingredients Required:

Eggs – 4
Black pepper powder – 1 teaspoon
Red chili powder – 1 teaspoon
Salt as per taste
Maida – 3 tablespoons
Corn flour – 3 tablespoons
Ginger garlic paste – ½ teaspoon
Red chili powder – 1 teaspoon( for the preparation of batter)
Garam Masala powder – ½ teaspoon
Oil for deep fry
Vinegar – 1 ½ tablespoon
Tomato sauce – 2 tablespoons
Dark soya sauce – 1 tablespoon
Green chili sauce – 1 tablespoon
Red chili sauce – ½ tablespoon
Garlic – small piece( finely chopped)
Garlic – 1 clove( finely chopped)
Capsicum – 2 tablespoons( finely chopped)
Green spring onions – 2 tablespoons( finely chopped)
White spring onions – 2 tablespoons (finely chopped)
Green chili – 1 (finely chopped)
Coriander – 2 bunches( finely chopped)

Preparation method:

Beat the egg thoroughly with salt, a teaspoon of red chili powder, ½ teaspoon of Garam Masala powder, ½ teaspoon of black pepper powder.
Now take a wide bottomed vessel and grease it with oil.
Then pour egg mixture into the vessel. Then switch on the stove and heat pressure cooker.
Then add a glass of water into the cooker and heat it; then place the egg mixture vessel into the cooker and steam cook the beaten egg.
Don’t keep the whistle and allow it to cook for 5 minutes.
Then open the lid and switch off the stove.
Take the vessel out from the pressure cooker and let the cooked egg mixture become warm or cool down at room temperature, then remove the egg mixture gently from the vessel.
Now cut the cooked egg along the edges with a knife and gently invert the egg mixture on a plate.
Now cut the egg mixture into small square pieces.
Then take a mixing bowl and add 3 tablespoons of Maida and corn flour, a teaspoon of red chili powder, salt as per taste, ½ teaspoon of ginger – garlic paste.
Mix all the ingredients well by gradually adding water.
While mixing you will come to know if the batter is going to be thick or too thin.
Now switch on the stove and heat a pan.
Then pour enough oil for deep fry and heat it.
Now dip the egg pieces in this batter and deep fry them on medium flame till it turns golden brown.
Now gently flip the egg pieces with a spatula and fry the other side too in medium flame.
Once egg pieces have turned to golden brown on both sides scoop them out with a drainer to drain the excess oil and place them on a paper napkin which observes extra oil.
Now repeat the same process till the egg pieces are done.
Now take another pan and heat it.
Then add 2 tablespoons of oil and heat it.
Then add chopped ginger and garlic pieces and fry them for a minute, then add chopped green chilies and fry them.
Now add finely chopped capsicum, spring onions and fry them.
Cover and cook them on low flame for 2 minutes.
In the meanwhile take a small bowl and add a pinch of red food color and water.
Mix it well.
Now open the lid and add green spring onions into the mixture and mix it well.
Then add salt as per taste, ½ teaspoon of black pepper powder and mix it well.
Now add 2 teaspoons of red food color and mix it well.
Then add 2 tablespoons of tomato sauce, a tablespoon of dark soya sauce, a tablespoon of green chili sauce, a tablespoon of red chili sauce, 1 ½ tablespoon of vinegar.
Mix all the ingredients well.
Now take another small bowl and add a tablespoon of corn flour.
Mix the cornflour with water and pour the cornflour water into the Manchurian gravy (mixture).
Mix it well.
Cover and cook for a minute and mix it once.
Now add fried egg pieces into the Manchurian gravy and mix it well.
Finally, add finely chopped coriander leaves and mix it once.
Cook it on high flame for a minute and then switch off the stove.
Transfer the egg Manchuria to a serving bowl.

Tasty and spicy egg Manchurian dry is ready now

Serving suggestion:

Serve the egg Manchurian dry hot with tomato sauce.
Serve this egg Manchurian dry in the evening as a snack, quick appetizers accompanied by onion slices and lemon wedges.

Nutrition facts:

Servings: 1(2 – 3 balls)

Total fat – 11g
Sodium – 387 mg
Potassium – 132 mg
Total carbs – 20g
Dietary fiber – 1g
Sugars – 1g
Protein – 2g
Vitamin A – 44%
Vitamin C – 8%

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