Step-by-step
1
firstly, to boil the pasta, in a large vessel take enough water and add 1 tsp salt. get to a boil.
2
once the water boils, add 1½ cup pasta and boil for 3 minutes.
3
cook until the pasta is al dente. make sure to check the package instruction to know the cooking time.
4
drain off the water and rinse with cold water.
5
now in a large bowl take ¾ cup maida, ½ cup corn flour, 1 tsp chilli powder and ½ tsp salt.
6
prepare a smooth lump free batter adding water as required.
7
add the boiled pasta into the batter and coat well.
8
deep fry in hot oil, making sure the flame is medium.
9
fry until the pasta turns golden and crisp.
10
drain off the pasta and keep aside.
11
in a large wok, heat 2 tbsp oil. add 2 chilli, 2 clove garlic, 1 inch ginger and saute well.
12
add ½ onion, ½ capsicum and stir fry on high flame.
13
now add 2 tbsp tomato sauce, 2 tbsp vinegar, 2 tsp soy sauce, ½ tsp pepper powder, ½ tsp chilli powder and ¼ tsp salt.
14
mix well making sure the sauces are well combined.
15
further to prepare the slurry, mix 1 tbsp corn flour in half cup water.
16
cook until the slurry turns glossy.
17
add in fried pasta, 4 tbsp cabbage, ½ carrot and 2 tbsp spring onion.
18
mix well making sure everything is well combined.
19
finally, enjoy pasta manchurian topped with more spring onions.
Video
Notes
- firstly, do not over boil the pasta, as it turns mushy and will not be crispy while frying.
- also, you can prepare dry or gravy manchurian by adding cornflour slurry as required.
- also, make sure to prepare the manchurian just before serving as it thickens once cooled.
- finally, pasta chilli manchurian recipe tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/pasta-manchurian-recipe-manchurian/