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Bread Manchurian: Chowpatty Style! Your New Favourite Chakhna, Hai Na?

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Chef Curry Do’pyaza

Bread Manchurian: Chowpatty Style! Your New Favourite Chakhna, Hai Na?

Namaste Dosto! And a warm Kem Chho to my Gujarati friends! Chef Curry Do’pyaza here, back in your kitchens (and hearts, I hope!) with a recipe that’s a guaranteed crowd-pleaser: Bread Manchurian!

This dish is a symphony of textures and flavors – crispy bread, tangy sauce, and a whole lot of chatpata goodness. It’s the perfect chakhna (snack) for those rainy evenings, a fun appetizer during Diwali, or even a quick and easy treat for unexpected guests during Holi. Think of it as the ultimate Indo-Chinese fusion that always hits the spot. You will love it!

A Little Itihaas (History), Ji!

Like many Indo-Chinese dishes, Bread Manchurian is a happy accident, a culinary creation born from the fusion of Chinese cooking techniques and Indian spices. It is believed to have originated in India, not China. Some say it was created by a Chinese cook experimenting with ingredients in India. No matter how it came about, it’s a delicious testament to the power of culinary innovation.

Get Ready to Cook!

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes

Samagri (Ingredients) You’ll Need:

  • For the Bread Balls:
    • 6 slices White Bread (crusts removed)
    • 1/2 cup Besan (Gram Flour)
    • 1/4 cup Maida (All-Purpose Flour)
    • 1 tsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
    • 1/2 tsp Lal Mirch Powder (Red Chilli Powder)
    • 1/4 tsp Haldi Powder (Turmeric Powder)
    • Namak (Salt) to taste
    • Oil for frying
  • For the Manchurian Sauce:
    • 1 tbsp Oil
    • 1 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
    • 1 medium Pyaaz (Onion), finely chopped
    • 1 medium Shimla Mirch (Capsicum/Bell Pepper), finely chopped
    • 2 Hari Mirch (Green Chillies), finely chopped (optional)
    • 2 tbsp Soy Sauce (Soy Sauce)
    • 1 tbsp Sirka (Vinegar)
    • 1 tbsp Tomato Ketchup (Tomato Ketchup)
    • 1 tsp Lal Mirch Sauce (Red Chilli Sauce) (optional)
    • 1 tsp Ajinomoto (Monosodium Glutamate – optional)
    • 1 tbsp Cornflour (Cornstarch) mixed in 2 tbsp water
    • Hara Dhaniya (Fresh Coriander Leaves) for garnish
    • Namak (Salt) to taste

Vidhi (Instructions): Let’s Get Cooking!

  1. Make the Bread Balls: Soak the bread slices in water for a few seconds, then squeeze out all the water. Crumble the bread into a bowl.
  2. Add besan, maida, adrak-lahsun paste, lal mirch powder, haldi powder, and namak to the crumbled bread. Mix well to form a soft dough. If the dough is too sticky, add a little more maida.
  3. Divide the dough into small, equal-sized balls.
  4. Heat oil in a kadai (wok) or deep frying pan over medium heat. Gently drop the bread balls into the hot oil and fry until golden brown and crispy. Remove and drain on paper towels.
  5. Prepare the Manchurian Sauce: Heat oil in a wok or pan over medium heat. Add adrak-lahsun paste and sauté for a few seconds until fragrant.
  6. Add the chopped pyaaz and shimla mirch. Sauté until the onions are translucent and the capsicum is slightly softened.
  7. If using, add the chopped hari mirch.
  8. Pour in the soy sauce, sirka, tomato ketchup, and lal mirch sauce (if using). Mix well and bring to a simmer.
  9. Add ajinomoto (if using).
  10. Pour in the cornflour slurry (cornflour mixed with water) and stir continuously to avoid lumps. The sauce will thicken quickly.
  11. Add namak to taste. Remember that soy sauce is already salty, so be careful with the amount you add.
  12. Combine and Serve: Add the fried bread balls to the Manchurian sauce and toss gently to coat them evenly.
  13. Garnish with freshly chopped hara dhaniya. Serve hot!

Chef’s Raaz (Tips) for the Best Bread Manchurian:

  • Don’t over-soak the bread: Just a quick dip is enough! Too much water will make the dough too sticky.
  • Fry at the right temperature: The oil should be hot enough to make the balls crispy but not so hot that they burn quickly.
  • Adjust the spice level: Add more or less lal mirch powder and hari mirch according to your taste.
  • Serve immediately: Bread Manchurian is best enjoyed hot and crispy.

Alag Alag Tareeke (Different Ways) to Cook:

  • Gas Stove/Induction Stove: Follow the instructions above for both the bread balls and the sauce.
  • Air Fryer: You can air fry the bread balls instead of deep frying. Preheat your air fryer to 375°F (190°C) and air fry for 8-10 minutes, flipping halfway through, until golden brown and crispy.
  • Oven: You can bake the bread balls in a preheated oven at 350°F (175°C) for 15-20 minutes, flipping halfway through, until golden brown.
  • Slow Cooker/Crockpot: While I don’t recommend this for the entire recipe, you could keep the Manchurian sauce warm in a slow cooker if you’re making it ahead of time. Just add the fried bread balls right before serving.

Poshan Jankari (Nutritional Information) (Approximate, per serving):

  • Calories: 350-400
  • Protein: 8-10g
  • Carbohydrates: 40-45g
  • Fat: 15-20g

Note: Nutritional information may vary based on specific ingredients and portion sizes.

Parosne Ka Tareeka (Serving Suggestions):

  • Serve Bread Manchurian as a starter or snack.
  • Pair it with a side of Hakka Noodles or Fried Rice for a complete Indo-Chinese meal.
  • Garnish with chopped spring onions for extra flavor and visual appeal.

Your Turn Now!

So, there you have it! A super simple, super tasty Bread Manchurian recipe that’s sure to become a family favorite. Go ahead, give it a try! I know you will love it. And don’t forget to share the deliciousness with your friends and family. Let me know in the comments how it turned out! Happy cooking, mere pyaare dosto!