Dry Manchurian is a widely popular Indo-Chinese dish across India. This dish is made of deep fried mixed vegetable dumplings tossed in Chinese sauces. This recipe is for a dry variation of vegetable manchurian. Dry Manchurian prepared by sautéing deep fried vegetable balls in soy, tomato and chili sauces and few other spices is irresistible.
Whether it’s a short get-together at home or a grand dinner party, an Indian household are always brimming with aromatic food, no matter how big or small the occasion is. Elaborate courses of meal is a part of every party in India, from small plates of finger food along with welcome drinks, followed by huge portions of Indian starters, extensive range of main course along with side dishes and finally, delectable desserts. Let’s just admit it, Indians have a penchant for snacks, or starters or appetisers. We like to munch on almost all the time. No wonder we have a variety of street food across the country. While eating all of it might take very little time, preparing the starters can even take a large chunk of your time. Indian starters are full of spicy and succulent tikkas, crispy pakodas and chaats that go along with refreshing and chatpati chutneys.From a game night, to house party, to Diwali party and to family get-together, there are the Indian Starters for all occasions. Bursting with diverse flavours of Indian spices, these Indian Starters are spicy, tangy and crunchy, all at once.