Crispy fried egg bites tossed in a tangy and savory Manchurian sauce with bell peppers and onions. A popular Indo-Chinese appetizer that's packed with flavor and ready in under 30 minutes.
Tangy, perfectly spiced Egg Manchurian Dry! A savory, exciting snack that's big on flavor and utterly delicious.
This indian and punjabi and andhra and indo_chinese and mangalorean and konkani dish is perfect for snack. With 458.89 calories and 16.19g of protein per serving, it's a nutritious choice for your meal plan.
fat
(For the sauce, can use vegetable oil)
4 cloves Garlic (Finely minced)
1 inch Ginger (Finely minced)
2 pcs Green Chilli (Slit lengthwise)
1 pcs Onion (Medium, cut into 1-inch cubes)
1 pcs Capsicum (Medium, any color, cut into 1-inch cubes)
2 tbsp Soy Sauce (Use low-sodium if preferred)
1 tbsp Red Chilli Sauce (Adjust to your spice preference)
1 tbsp Tomato Ketchup
1 tsp White Vinegar (Rice vinegar also works well)
2 tbsp Spring Onion Greens (Finely chopped, for garnish)
Instructions
1
Prepare Eggs and Batter
Gently cut the hard-boiled and peeled eggs into quarters lengthwise, trying to keep the yolk intact.
In a mixing bowl, whisk together maida, corn starch, ginger-garlic paste, 0.5 tsp black pepper, and salt.
Gradually add water while whisking continuously to form a smooth, lump-free batter. The consistency should be thick enough to coat the back of a spoon but not overly thick.
2
Fry the Eggs
Heat oil for deep frying in a kadai or deep pan over medium-high heat. The oil is ready when a drop of batter sizzles and rises to the top immediately.
Carefully dip each egg quarter into the batter, ensuring it's fully coated, and let any excess drip off.
Gently slide the battered eggs into the hot oil, frying in batches to avoid overcrowding the pan.
Fry for 2-3 minutes, turning occasionally, until they are golden brown and crispy.
Use a slotted spoon to remove the fried eggs and place them on a wire rack or paper towel-lined plate to drain excess oil.
3
Sauté Aromatics and Vegetables
Heat sesame oil in a wok or large skillet over high heat.
Once the oil is shimmering, add the minced garlic, ginger, and slit green chillies. Stir-fry for 30-45 seconds until fragrant.
Add the cubed onions and capsicum. Continue to stir-fry on high heat for 1-2 minutes. The vegetables should be slightly tender but still retain a noticeable crunch.
4
Prepare Sauce and Combine
Reduce the heat to low. Add the soy sauce, red chilli sauce, tomato ketchup, vinegar, and the remaining 0.25 tsp black pepper to the wok. Stir everything together quickly.
Immediately add the crispy fried egg pieces to the sauce.
Gently toss everything for about 1 minute until the fried eggs are evenly coated with the glossy sauce.
Turn off the heat to prevent the eggs from becoming soggy.
5
Garnish and Serve
Transfer the Egg Manchurian Dry to a serving platter.
Garnish generously with freshly chopped spring onion greens.
