Arre Wah! Bread Manchurian Chaat – Your New Favourite Snack, Boss!
Namaste Dosto! Kem Chho? Sat Sri Akal! Chef Curry Do’pyaza here, back in your kitchens and ready to spice things up! Today, we’re ditching the usual and diving headfirst into a dish that’s as fun to make as it is to eat: Bread Manchurian Chaat!
This isn’t just food, my friends; it’s an explosion of flavor, a party in your mouth, and the perfect way to impress your guests at your next Diwali get-together, Holi celebration, or even just a casual monsoon evening chai session. Think of it as a delightful Indo-Chinese hug, wrapped in the comforting familiarity of bread.
A Little Bit of History, Just for Fun
Now, where did this amazing creation come from? Well, like many Indo-Chinese dishes, it’s a happy accident! Manchurian itself was born in India, created by Chinese immigrants adapting their cuisine to Indian tastes. Bread Manchurian Chaat takes it a step further, adding the beloved “chaat” element – that tangy, spicy, sweet explosion that makes Indian street food so addictive. Someone, somewhere, decided to get creative with leftover bread and a whole lot of delicious sauces, and boom! A star was born.
Get Ready to Cook!
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
Ingredients – The Magic Makers!
- For the Bread Manchurian Balls:
- 6 slices of Bread (Brown or White, your choice)
- 1/2 cup Besan (Gram Flour)
- 1/4 cup Maida (All-Purpose Flour)
- 1 inch Adrak (Ginger), grated
- 1-2 Hari Mirch (Green Chilies), finely chopped (adjust to your spice level!)
- 1/4 tsp Lal Mirch Powder (Red Chili Powder)
- 1/4 tsp Haldi Powder (Turmeric Powder)
- 1/4 tsp Garam Masala
- Salt to taste
- Oil for frying
- For the Manchurian Sauce:
- 2 tbsp Oil
- 1 inch Adrak (Ginger), finely chopped
- 2-3 Lahsun (Garlic) cloves, finely chopped
- 1 medium Pyaaz (Onion), finely chopped
- 1 medium Shimla Mirch (Capsicum/Bell Pepper), finely chopped
- 2 tbsp Tomato Ketchup
- 1 tbsp Soy Sauce
- 1 tbsp Green Chili Sauce
- 1 tsp Vinegar
- 1/2 tsp Sugar
- 1/2 tsp Kali Mirch Powder (Black Pepper Powder)
- 1 cup Vegetable Broth or Water
- 1 tbsp Cornstarch mixed with 2 tbsp water (for thickening)
- For the Chaat Toppings:
- Dahi (Yogurt), whisked
- Hari Chutney (Green Chutney)
- Imli Chutney (Tamarind Chutney)
- Sev (Thin Gram Flour Noodles)
- Hara Dhaniya (Fresh Coriander Leaves), chopped
Let’s Get Cooking – Step-by-Step!
- Bread Power!: Remove the crusts from the bread slices and soak them in water for a minute. Squeeze out all the excess water completely. This is important, otherwise, you will have a soggy mess!
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Mixing Time!: In a big bowl, mash the squeezed bread. Add besan, maida, grated ginger, chopped green chilies, red chili powder, turmeric powder, garam masala, and salt. Mix everything well to form a soft dough. If the mixture is too dry, add a tablespoon or two of water.
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Ball Formation!: Grease your hands with a little oil. Take small portions of the dough and roll them into small, round balls.
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Frying Fun!: Heat oil in a kadhai (wok) or deep frying pan over medium heat. Gently drop the bread balls into the hot oil and fry until they are golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel to drain excess oil.
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Sauce Sizzle!: Heat oil in a wok or pan. Add chopped ginger and garlic, and sauté for a minute until fragrant. Add chopped onions and capsicum and sauté until they are soft and translucent.
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Sauce Magic!: Add tomato ketchup, soy sauce, green chili sauce, vinegar, sugar, and black pepper powder. Mix well and cook for a minute.
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Broth Time!: Pour in the vegetable broth or water and bring the sauce to a simmer.
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Thickening Power!: Add the cornstarch slurry (cornstarch mixed with water) to the sauce and stir continuously until the sauce thickens to your desired consistency.
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Manchurian Meeting!: Gently add the fried bread balls to the sauce and toss them well to coat them evenly. Cook for a minute or two, allowing the balls to absorb the flavorful sauce.
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Chaat Assembly!: Now comes the fun part! In a serving plate, arrange the Bread Manchurian. Drizzle with whisked yogurt, green chutney, and tamarind chutney. Sprinkle generously with sev and garnish with chopped coriander leaves.
Chef’s Tips for Super Success!
- Don’t over-soak the bread! A quick dip is all you need.
- Fry the bread balls in medium heat to ensure they cook through evenly.
- Adjust the spice level to your liking. More green chilies for a fiery kick!
- Taste the sauce and adjust the seasonings as needed.
Cooking Options for Every Kitchen!
- Gas Stove/Induction Stove: Follow the instructions above. This is the most common and reliable method.
- 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 the bread balls for 8-10 minutes, flipping halfway through, until golden brown and crispy.
- Microwave: Not recommended for frying the bread balls. You can reheat the Manchurian in the microwave if needed.
Nutrition Notes (Approximate)
This dish is a mix of carbohydrates, protein, and fats. It’s a treat, so enjoy it in moderation! The nutritional content will vary depending on the ingredients you use.
Serving Suggestions – Make it Your Own!
- Serve immediately for the best taste and texture.
- Garnish with extra coriander leaves and a squeeze of lime juice.
- Add a sprinkle of chaat masala for an extra zing.
- Serve as a snack, appetizer, or even a light meal.
Now Go Forth and Cook!
There you have it, folks! Bread Manchurian Chaat, a dish that’s guaranteed to bring a smile to your face. So, what are you waiting for? Head to your kitchen, gather your ingredients, and get cooking! And most importantly, share this delicious creation with your friends and family. They will surely love you for it!
Happy Cooking, and until next time, keep the spices flowing!
Your friend,
Chef Curry Do’pyaza