Brocolli Manchurian Recipe

Brocolli Manchurian is a popular Indo-Chinese dish that brings crisp broccoli florets and a tangy sauce together in one satisfying experience. This recipe is known for its bold flavors, and each piece of broccoli absorbs a spicy glaze that’s both savory and slightly sweet. You can serve it as a side or enjoy it as an appetizer. Many food enthusiasts welcome the fusion of Chinese-inspired sauces with Indian-style spices, and this combination gives Brocolli Manchurian its unique taste.

In this guide, we’ll explore how to prepare this dish step by step. Whether you’re cooking for family, friends, or just for yourself, you’ll find that it’s a simple way to expand your home-cooked meal options.

Why You’ll Love This Recipe

Brocolli Manchurian offers a delightful combination of crispy textures and a flavorful coating that balances sweet, spicy, and salty notes. There is something fascinating about the way these florets turn golden on the outside while staying tender inside. The sauce features a blend of garlic, ginger, soy sauce, and chili paste, all of which merge to create a bold taste. This dish appeals to individuals who appreciate vibrant food that excites the palate without requiring complicated steps.

This recipe suits those who enjoy creative ways to make vegetables more tempting. It works as a fun starter during gatherings and pairs well with other Indo-Chinese main courses. Some families prefer it with fried rice, while others like to have it with noodles or plain steamed rice. Brocolli Manchurian introduces exciting flavors to the table without heavy ingredients. It also invites improvisation, so you can tweak the spice level according to your preference. If you want a dish that stands out in both taste and appearance, this recipe is sure to impress.

Ingredients Needed

When preparing Brocolli Manchurian, it’s helpful to have everything ready and organized in your cooking space. Below is a breakdown of the main ingredients and a few optional extras that can add a personal touch.

1. Fresh Broccoli Florets (2-3 cups)
   • Pick firm, vibrant heads of broccoli. Slice them into similar-sized florets so they cook evenly.
   • Try to pat them dry after rinsing to remove excess moisture.
2. All-Purpose Flour (around ½ cup)
   • Forms part of the batter for coating the broccoli.
   • You can adjust the amount if you prefer a thinner or thicker coating.
3. Cornstarch (around ¼ cup)
   • Helps make the batter crisp.
   • Mixes well with flour to give a lighter crust on the broccoli.
4. Ginger-Garlic Paste (1-2 tablespoons)
   • A classic mixture that underlines the Indo-Chinese flavor.
   • You can also use freshly minced ginger and garlic if desired.
5. Salt (to taste)
   • Balances and highlights the flavors in the recipe.
   • Add cautiously if using sauces that already contain salt.
6. Pepper (¼ teaspoon or to taste)
   • Brings a hint of heat.
   • You can opt for white pepper or black pepper.
7. Red Chili Powder or Paprika (½ teaspoon or to taste)
   • Adds an appealing color and a bit of warmth.
   • Adjust based on your spice tolerance.
8. Water (for batter)
   • Required to create a smooth consistency.
   • Gradually add water and stir until you have a thick but flowing batter.
9. Oil (for frying)
   • Choose a variety with a high smoke point, such as vegetable or canola oil.
   • Needed for deep-frying or shallow-frying.
10. Onion (1 small, chopped)
    • Adds sweetness and depth.
    • Try to dice it finely for the sauce.
11. Capsicum (1 small, chopped)
    • Contributes color and a fresh taste.
    • You can use green, red, or yellow, or a mix of all.
12. Spring Onions (for garnish, optional)
    • Provides a fresh finish and a pop of color.
    • Slice them thinly and sprinkle on top right before serving.
13. Soy Sauce (2-3 tablespoons)
    • Acts as a key component in the sauce.
    • Choose a regular variety or a low-sodium type.
14. Chili Sauce or Sriracha (1-2 tablespoons, adjustable)
    • Gives heat to the sauce.
    • Some prefer a hot sauce with garlic undertones, but sriracha works well too.
15. Tomato Ketchup (1-2 tablespoons)
    • Contributes a subtle sweetness and tanginess.
    • Balances out any extra heat from chili sauce.
16. Vinegar (1 teaspoon)
    • Lends a sour twist that brightens the sauce.
    • You can opt for white vinegar or rice vinegar.
17. Cornstarch Slurry (1 tablespoon cornstarch mixed with 2 tablespoons water)
    • Used to thicken the sauce.
    • Stir well to ensure no lumps before adding.
18. Sugar (optional, 1 teaspoon)
    • Adds sweetness if the dish becomes too spicy or salty.
    • Adjust to personal taste.

How to Make Brocolli Manchurian Recipe

Making Brocolli Manchurian involves two main processes: frying the florets and preparing the sauce. Below is a detailed walkthrough to help you create a flavorful dish at home.

Step 1: Prepare the Batter

1. Mix Dry Ingredients
   • In a mixing bowl, add the all-purpose flour, cornstarch, salt, pepper, and a pinch of red chili powder. Stir these together.
2. Add Ginger-Garlic Paste
   • Spoon in the ginger-garlic paste. This boosts the taste in every bite of the fried florets.
3. Form the Batter
   • Pour water in small increments while stirring. You want a batter that can coat the broccoli without being too thick. If the batter is overly thick, add a bit more water. If it’s too thin, sprinkle a little extra flour or cornstarch.

Step 2: Coat and Fry the Broccoli

1. Heat the Oil
   • Set a frying pan or deep pot on medium-high heat. Pour in enough oil for frying. Wait until the oil is hot before adding any coated broccoli.
2. Dip Broccoli Florets
   • Submerge each piece of broccoli into the batter. Let any extra batter drip off to prevent large lumps forming around the florets.
3. Fry Until Crisp
   • Gently place the battered florets in the oil. Fry them in batches so the pot isn’t overcrowded. This ensures even frying. Turn them occasionally until they become golden and crisp.
   • Transfer them to a plate lined with paper towels to absorb excess oil.

Step 3: Build the Sauce

1. Sauté Onions and Capsicum
   • In a separate wok or pan, heat 1-2 tablespoons of oil. Add chopped onions and capsicum. Sauté on medium heat until the onions turn translucent. You want a slight crunch left in the capsicum, so be careful not to overcook.
2. Introduce Ginger and Garlic
   • If you prefer more flavor, add a touch of grated ginger and chopped garlic. Stir them for a few seconds.
3. Add Sauces
   • Drizzle in soy sauce, chili sauce (or sriracha), and tomato ketchup. Stir them quickly so they combine into a single mixture. Keep an eye on the heat to prevent the sauce from burning.
4. Pour Vinegar and Adjust Seasoning
   • Once the sauces bubble, add vinegar and any optional sugar. Check the taste. If you like more salt, add a pinch. If you need more heat, add chili sauce.
5. Thicken with Cornstarch Slurry
   • Stir the cornstarch slurry to ensure no lumps are at the bottom of the bowl. Then, pour it into the sauce. Stir continuously so it thickens smoothly. Cook the sauce for about 1-2 minutes until it has a glossy texture.

Step 4: Combine Broccoli with Sauce

1. Add the Fried Broccoli
   • Carefully add the fried florets to the sauce. Gently toss them so they get coated. Make sure the sauce is not too thick or too thin. If it looks too thick, add a small splash of water. If it’s runny, cook it down a bit longer.
2. Finish with Garnishes
   • Sprinkle chopped spring onions on top. This final touch brightens the color and provides a fresh crunch.
3. Taste and Adjust
   • Before serving, do a quick taste test. Adjust salt, spice, or sweetness based on your liking.

Serving and Storage Tips

1. Serving Suggestions
   • Present your Brocolli Manchurian in a wide bowl or a serving plate. Decorate it with more spring onions for a vibrant appearance.
   • Pair it with fried rice or noodles. It also works well with a plain bowl of steamed rice.
   • Some like it as an appetizer, garnished with thin slivers of onion or sliced chilies for added zing.
2. Storage
   • If you have leftovers, let them cool to room temperature first. Place them in an airtight container. The florets might lose some crispness over time, but the flavors remain.
   • Store them in the refrigerator for up to two days. For best results, reheat on a stovetop with a little oil. This method helps revive some of the crisp texture.
3. Reheating Tips
   • Warm a non-stick pan on medium heat. Add a small splash of water or a drizzle of oil to refresh the sauce. Stir gently and avoid prolonged heating, which can overcook the broccoli.
   • If you’re using a microwave, do it in short intervals and stir in between. You can sprinkle a few drops of water if the sauce appears dry.
4. Make-Ahead Steps
   • You can fry the broccoli florets in advance and store them separately from the sauce. Keep both in separate containers in the fridge.
   • When you’re ready to serve, reheat the sauce, possibly add a bit of water or a spoon of fresh sauce to revive consistency, and then toss the florets.

FoodSafety.gov Cold Food Storage Chart: Offers detailed charts on recommended storage times for various foods in refrigerators and freezers to maintain quality and safety.

Helpful Notes

• Broccoli Preparation: If you find that your florets have too much moisture, consider blanching or steaming them for a short time. Then, pat them completely dry before battering. This step is optional, but some enjoy a softer interior.
• Adjusting Spice Level: You have freedom to tweak the heat. Increase chili sauce, red chili powder, or add fresh chopped chilies if you want a hotter taste. If you prefer a mellow flavor, reduce the chili content and include extra ketchup for more sweetness.
• Alternative Flours: While all-purpose flour is common, you can explore other options. Some cooks use rice flour for extra crispness, or chickpea flour for a different taste. Each type of flour changes the texture slightly.
• Thick vs. Thin Sauce: For a drier version, simmer the sauce longer until it clings tightly to the florets. For a saucier approach, keep a bit more water in the mix or increase the sauce ingredients accordingly.
• Healthier Preparation: Instead of deep-frying, try shallow-frying or air-frying. If you decide on air-frying, lightly coat the broccoli florets with oil and place them in the air fryer, turning halfway through to ensure they crisp evenly.
• Flavor Variations: Some might enjoy adding sesame oil or a dash of hot sauce near the end for an extra punch. You could also stir in thin strips of green chili during the sauce-making phase.
• Balancing Flavors: Taste as you go. If your sauce is too salty, add a bit of water or a touch of sugar. If you want more savory notes, stir in a little extra soy sauce.
• Garnish Ideas: Beyond spring onions, you can add fresh coriander leaves on top. A sprinkle of toasted sesame seeds also adds texture.

Conclusion

Brocolli Manchurian stands out as an exciting recipe that suits home cooks with an interest in Indo-Chinese cuisine. It delivers a pleasant contrast of textures, with crisp florets enveloped in a punchy sauce. The sauce is flexible, which means you can dial up the heat or add more sweetness depending on your taste. Although fried dishes can appear challenging at first, following the step-by-step approach makes this recipe simple enough for most home kitchens.

Enjoy the versatility of Brocolli Manchurian in various settings—whether it’s part of a family meal or a festive party spread. The dish’s dynamic flavor profile can captivate a wide range of taste buds. Plus, preparing it yourself allows you to pick high-quality ingredients while adjusting the seasonings based on your preference. This recipe has the potential to become a favorite for those seeking bold, spicy flavors in everyday cooking.

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Broccoli Manchurian Recipe

Rebecca Blumer

Make delicious homemade Broccoli Manchurian with a crispy coating and spicy sauce. Follow this simple recipe and enjoy a flavorful meal today!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine Indo-Chinese

Servings 4

Calories 230 kcal

Ingredients

  

Ingredients

• 2-3 cups broccoli florets washed and dried
• ½ cup all-purpose flour
• ¼ cup cornstarch
• 1-2 tbsp ginger-garlic paste
• ¼ tsp black pepper
• ½ tsp red chili powder or paprika
• Salt to taste
• Water as needed for batter
• Oil for frying

Sauce Ingredients

• 1 small onion chopped
• 1 small bell pepper chopped
• 2-3 tbsp soy sauce
• 1-2 tbsp chili sauce or sriracha
• 1-2 tbsp tomato ketchup
• 1 tsp vinegar
• 1 tbsp cornstarch mixed with 2 tbsp water
• 1 tsp sugar optional

Instructions

 

Step 1: Prepare the Batter

• In a bowl, mix flour, cornstarch, salt, pepper, and red chili powder.
• Add ginger-garlic paste and gradually mix in water until a smooth batter forms.

Step 2: Fry the Broccoli

• Heat oil in a deep pan over medium-high heat.
• Dip broccoli florets in the batter, shake off excess, and fry until golden and crispy.
• Drain on paper towels and set aside.

Step 3: Make the Sauce

• Heat 1-2 tbsp oil in a pan, sauté onions and bell pepper until slightly soft.
• Stir in soy sauce, chili sauce, ketchup, and vinegar. Mix well.
• Add cornstarch slurry and stir until the sauce thickens.

Step 4: Combine and Serve

• Toss the crispy broccoli into the sauce, coating evenly.
• Garnish with chopped spring onions and serve hot.

Video

Notes

Nutrition Information (Per Serving)

• Calories: 230 kcal
• Carbohydrates: 30g
• Protein: 5g
• Fat: 10g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 720mg
• Fiber: 5g
• Sugar: 7g

 

Disclaimer: The nutrition information provided is estimated based on automated calculations and should be viewed as an approximation. These values are offered as a helpful reference and may vary depending on specific ingredients and brands used. For the most accurate results, please consult your own nutritional data or preferred brand values.

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