Arrow Manchurian Recipe


For Marrow balls: Vegetable marrow (Medium Sized) ½
Finely cut onions 2 Tbl.sp
Ginger chilli paste 1 tsp.
Aji-no-moto ¼ tsp
Powdered salt 1 tsp
Maida (or just required to hold) ½ cup
V.V.S. Gingelly Oil
to deep fry
For Manchurain sauce:
Finely cut onions 1/2cup
Corn flour 1 ½ Tbl.sp
Aji-no-moto ½ tsp.
Soya sauce 1 ½ Tbl.Sps.
Worcestershire Sauce 1 ½ tsp
Sugar 2 tsps
White pepper powder ½ tsp
Oil for frying
Tomato paste: Grind to smooth paste with little water ¾ cup
Ginger 1 inch
Garlic 7 flakes
Red chillies 6
For garnishing Finely cut spring onion 1 Tblsp


  • Peel outer skin from marrow and grate it using large eyed grater.
  • Squeeze out excess moisture and mix onions, ginger chilli paste, salt, aji-no-moto and sprinkle just enough maida to that.
  • Prepare small lemon sized balls and deep fry in hot oil till golden brown. Keep aside.
  • Heat oil in a shallow frying pan.
  • Add 2 teaspoons of sugar in that and allow to caramelize.
  • When it turns golden, add onions and then sprinkle aji-no-moto.
  • Fry in high flame for few minutes.
  • Add ground paste and stir well.
  • Pour tomato paste in that and cook for few minutes.
  • Add salt, pepper, sauces, corn flour (which is mixed with 1 ½ cups water) to that.
  • Stir till it becomes like a thick sauce.
  • Add deep fried balls and cook for a minute.
  • Transfer to a serving dish and garnish with spring onion tops.

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