Crispy Manchurian Rice Balls: A Flavorful Snack from Leftovers
20 minutes
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About Crispy Manchurian Rice Balls: A Flavorful Snack from Leftovers
Craving a crispy, flavorful snack that's both easy and ingenious? Transform leftover rice into irresistible Manchurian Rice Balls! These savory bites are a delightful fusion of textures and tastes, perfect for satisfying any evening craving.This unique recipe combines the goodness of cooked rice, mashed potatoes, and fresh French beans, seasoned with aromatic ginger-garlic paste, spicy red chili powder, and a hint of Schezwan sauce. Imagine sinking your teeth into these golden-brown, perfectly seasoned spheres.Minimize food waste and maximize flavor with this quick and easy vegetarian snack. Manchurian Rice Balls are a must-try for anyone looking for a delicious and satisfying treat.
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
Main Ingredients
- 1 cup Rice cooked
- 1 Potato boiled, mashed
- 1/2 cup French Beans or other boiled vegetables like peas or cauliflower
Flavor Enhancers
- 1.5 tsp Salt or to taste
- 1 tsp Chili Powder red
- 1 tbsp Schezwan Sauce
- 1 tsp Ginger-Garlic Paste
Coating
- 1 tsp Flax Seeds roasted
- 2 tbsp Sesame Seeds white
For Frying
- Oil for deep frying
Instructions
- In a large bowl, mash the cooked rice using a potato masher or a fork. Ensure the rice is broken down but not completely smooth.
- Add the mashed potato, French beans (or other chosen vegetables), salt, red chili powder, Schezwan sauce, and ginger-garlic paste to the bowl. Mix thoroughly until all ingredients are well combined.
- Shape the mixture into small balls. This is where you can get creative with the size and shape, depending on your preference.
- In a separate shallow dish, combine the roasted flax seeds and white sesame seeds.
- Roll each rice ball in the flax and sesame seed mixture, ensuring they are evenly coated. This coating adds a delightful crunch and enhances the visual appeal.
- Heat the oil in a deep fryer or a large pot over medium-high heat. The oil is ready when a small piece of the mixture sizzles immediately upon contact.
- Carefully drop the rice balls into the hot oil, a few at a time, to avoid overcrowding. Deep fry until they turn golden brown and crispy, about 3-5 minutes.
- Remove the Manchurian Rice Balls from the oil using a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil. This ensures they stay crispy.
- Serve the crispy Manchurian Rice Balls hot with your favorite dipping sauce, such as red chili sauce or sweet chili sauce.
Recipe Notes
Good To Know
- For extra crunch, roll the shaped Manchurian balls in a thin layer of cornflour or rice flour before frying.
- If your mixture feels too soft or sticky to shape, add a tablespoon of breadcrumbs or crushed cornflakes at a time until you can form firm balls.
- To make this recipe vegan, ensure your Shezwan chutney and any other sauces used are free from animal products, and substitute with plant-based alternatives if necessary.
- Serve with a drizzle of extra Shezwan chutney and a sprinkle of finely chopped spring onions for a vibrant presentation.
Expert Tips
- For a richer flavor, try adding finely grated ginger and garlic to the Manchurian mixture.
- Don't overcrowd the pan when frying the Manchurian balls. Fry in batches to ensure even cooking and a crispy exterior.
- If you prefer a less spicy dish, adjust the amount of Shezwan chutney used in both the mixture and the serving sauce.
Storage Instructions
- Store leftover Manchurian balls in an airtight container in the refrigerator for up to 3 days.
- Reheat in a preheated oven or air fryer until heated through and crispy.
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Recipe Nutrition
Calories: 204kcalCarbohydrates: 16gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 7.8gSodium: 855mgFiber: 1g
Anju Bhagnari
Articles: 140
4 Comments
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This looks so appealing! Thanks for sharing.
I’m eager to make this recipe!
Great recipe! I’m eager to try it.
Such a scrumptious dish! Thank you.