Egg manchurian recipe is a version of Indo – Chinese recipe. Making this egg manchurian recipe is very easy and delicious to eat. This is a starter or an appetizer recipe which you can serve in parties or kitty parties. Manchurian can be made in many ways like veg manchurian, gobi manchurian, egg manchurian or chicken manchurian.
How to make egg manchurian?
For making any manchurian recipe you need some basic ingredients like onion, spring onion, ginger, garlic, green chillies and sauces like chilli sauce, schezwan sauce and tomato ketchup. For making egg manchurian recipe you need to boil eggs first. Then the eggs are cut into wedges and dipped into the flour paste which provides a thick layer or cover for the eggs. Then these eggs are fried until it turns brown and sautéd in the sauces to make egg manchurian.
Tips and tricks for making egg manchurian recipe
The eggs should be boiled hard as we have to cut then into wedges so they should not be runny.
The flour mixture should not be very thin or runny as it will not stick on the eggs.
Take a bowl and add all purpose flour (maida), corn starch, chilli powder, salt and ginger garlic paste to it.
Add water and make a thick paste.
Now cut the boiled eggs into wedges. Dip the egg wedges into the flour paste and drop it into the hot oil. Fry it until golden brown on medium - high heat. Keep it aside.
Heat oil in a pan. Add ginger, garlic, green chillies and onion to it. Fry it for a minute on high heat.
Now add capsicum to it and fry it until becomes little soft.
It's time to add sauces. Add schezwan chutney/sauce, red chilli sauce, green chilli sauce and soy sauce to it. Mix it well.
Now to make it thick, take corn starch in a bowl and add water to it. Mix it using a spoon until no lumps. Add this corn starch slurry to the pan. Mix it well.
Add black pepper and fried eggs to it. Mix it.
Garnish it with spring onion and serve it hot.
Egg manchurian recipe step by step with photos
Take a bowl and add all purpose flour (maida), corn starch, chilli powder, salt and ginger garlic paste to it.
Add water and make a thick paste.
Now cut the boiled eggs into wedges. Dip the egg wedges into the flour paste and drop it into the hot oil. Fry it until golden brown on medium – high heat. Keep it aside.
Heat oil in a pan. Add ginger, garlic, green chillies and onion to it. Fry it for a minute on high heat.
Now add capsicum to it and fry it until becomes little soft.
It’s time to add sauces. Add schezwan chutney/sauce, red chilli sauce, green chilli sauce and soy sauce to it. Mix it well.
Now to make it thick, take corn starch in a bowl and add water to it. Mix it using a spoon until no lumps. Add this corn starch slurry to the pan. Mix it well.
