Sanjeev Kapoor

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Manchurian Roll  Recipe

Vegetable munchurian filling stuffed in crusty bread rolls.

This recipe has featured on the show Khanakhazana.

Preparation Time : 31-40 minutes

Cooking time : 26-30 minutes

Servings : 4

Manchurian Roll

Main Ingredients

Crusty bread rolls, Carrot





Level Of Cooking


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  • Crusty bread rolls
  • Carrot grated
    1 medium
  • Cabbage shredded
    1 medium
  • Cauliflower grated
    1/4 small
  • Salt
    to taste
  • Refined flour (maida)
    3 tablespoons
  • Dark soy sauce
    3 teaspoons
  • Oil
    2 tablespo + to deep fry
  • Ginger chopped
    1 inch piece
  • Garlic chopped
    4-6 cloves
  • Green chillies chopped
  • Sugar
    1 teaspoon
  • Cornflour/ corn starch
    2 teaspoons
  • Spring onions with greens chopped
    3 medium
  • White vinegar
    1 tablespoon


Step 1

Take carrot in a bowl. Add cabbage, cauliflower and salt and mix. Add refined flour and dark soy sauce and mix well. Shape into marble sized balls.

Step 2

Heat sufficient oil in a wok and deep fry the balls till golden.

Step 3

Meanwhile heat two tablespoons oil in a pan. Add ginger, garlic and green chillies and sauté till fragrant. Drain and add the fried balls and stir.

Step 4

Add half a cup of water and dark soy sauce and stir. Add sugar and salt and mix. Mix cornflour with a quarter cup of water and add to the pan and stir. Add spring onion with greens and mix well. Add vinegar and mix. Slit the rolls without cutting through.

Step 5

Put some of the Manchurian mixture in the slit and press lightly.

Step 6

Serve immediately.

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