I know most of you must know how a Gobi Manchurian is done! So I shall not go deep into digging that. But I certainly can talk to great lengths on this dish. Well when I first heard about it, I wasn't really taken in. But then this got Athamma's fancy and when she gets something into her mind, she has to make it. Now how much Athamma is in love with Gobi Manchurian, can fit many pages. I guess I simply can say she loves it to extremes. When she first started living with us, all I could hear from her for many months, was the Gobi Manchurian in the place they were living. Well that was a small town and to believe they served this dish, you can imagine the invasion and expansion in our food cultural!
So we tried feeding her with Gobi Manchurian every occasion we got. She was favouring all of them. Though she would go back saying what was served that place was just too good. So having always had a penchant for this dish, when we came across this one, she was bent on making it. So this weekend, this is what we did. Actually I was busy with work, while she was busying with ingredients for this. Finally she took out everything and trust it in front, I was left with no option but to go along with her. But was I glad that she did! We thought we shall try both ways but I prefered the fried ones by itself as they were very crispy and too yummy!
You can serve this as starters on its own. It can also double as an evening snack if you do the seasoning way. Now don't' ask me why its called Manchurian, cos I don't know myself. I don't' really think I care about the name, when it was all so delicious!
Ingredients Needed:
For the Fried dumplings
Semiya / Vermicelli - 100 gms
Potato - 2 medium
Paneer - 75 gms
Chilli powder - 1 tsp
Ginger Garlic paste - 1 tsp
Maida/ All purpose flour - 2 tbsp
Corn Flour - 1 tsp
Besan / Gram Flour - 1 tbsp
Salt to taste
Onion - 1 medium
Coriander leaves - for garnish.
Oil for deep fry
For outer coating
Maida - 2 tbsp
Salt to taste
For the Seasoning
Onion - 1 medium
Tomato - 1 medium
Coriander leaves for garnish
Green Chilli - 1 long
Oil - 1 tsp
Method to prepare
Cook Vermicelli in enough water and drain to remove water.
Take chopped onions, grated paneer, chilli powder, ginger garlic paste, and all the flours. Mix well. Then add the drain vermicelli and add to the above mix. Combine everything well.
Make a thin batter of maida in water.
Meanwhile heat a Kadai with oil just enough to fry three dumplings. Once the oil is hot, dip the dumplings into the maida batter and gently slide them into the hot oil.
Simmer to cook on all sides. Once they turn golden, remove on to a kitchen towel.
You can serve these as such or else you can do a seasoning with onions and tomatoes.
Heat another pan. Saute onions till they are light brown. Then add chopped tomatoes, salt. green chillies, Fry for 2 mins.
Then add the fried dumplings and mix well. Simmer for 1 min and garnish with coriander leaves.
Semiya Manchurian is ready as they say in the tele!
I wouldn't really recommend the seasoning part, as the dumplings got soggy. The friend ones, just out of the hot kadai were really too good. The verdict was confirmed when Konda eat this and asked for more!
Uma says
wow, the fritters look so delicious Srivalli! Lovely manchurians.
Divya Vikram says
I would call them as Semiya bondas.Just perfect!
Nags says
oh wow! this is definitely interesting!
RAKS KITCHEN says
Hmm..looks very nice and like the idea..should really try this...thanks to ur athamma:)
Priti says
Looks yummy...and going on your verdict seems to super tasty..thanks for sharing 😉
srikars kitchen says
wow... what a creative idea!!! Really nice & Fantastic... new for me.. will try...
LG says
nice variation for Semiya..good one Sri
ANJALI J. says
ooh!how interesting..never heard of this dish before.. looks so good.
Sia says
woha??? semiya manchurian? never ever i would have dreamt of this one. very innovative:)
ur atthamma sounds so much like my MIL and mom:) they cant rest until they try what they have in their mind.
doesn't semiya drink too much of oil when deep fried?
aparna says
Just perfect. Will try it out soon.
Aparna says
This is very innovative, Srivalli.
Manchurian, fritters or bonda, they look very crisp and appetising.
Alka says
To tell u the truth,i only know one way of using vermicilli,that is for making kheer,now have to rethink about emptying my stock of vermicilli in some other innovative way like this.....hubby dear is going to yell from rooftops after hearing that i bookmarked one more recipe of fried stuff....he he he
Jayashree says
Looks good.
masalamagic says
wow that looks and sounds way too delicious! Will have to try it soon sri! super picture.
sra says
"Semiya Manchooriyaa ruddy!" is how they say it on TV!
Divya says
This is amazingly innovative... you should send it to the "Original recipe event" by Lore. People would love to try this out.
Curry Leaf says
Perfect,Srivalli
karuna says
wowowo, wht timing. today here in san diego its dull, and grey as if its abt to rain. and seeing ure recipe, all i need is a hot cup of chai. yummmmyyyyyy
Sharmi says
hmm new kind of manchurian, I love any manchurians with noodles. How are you dear? dropped to say hi:)
Maheswari says
This is nice way to use semiya other than the usual kheer,upma etc. make cutlets with semiya.This looks so delicious..even i don't recommend the seasoning part...
Mrs.Kannan says
It really is a great idea srivalli,I think it's more crispy then the gobi,no need for the manchurian,i can simply have the fried balls as a great snack
Vani says
Very creative, Srivalli! Love the pix
Cham says
That is a great snack very tempting!
Shillu says
This is different...looks delicious!!
Simran says
Lovely variation on the manchurian. I love it!
nzrants says
Such creativity ! NEver heard of vermicilli manchuriya before but it goes on my must try list. Looks yummmmm.
Sujatha says
perfect snack for tea time! Lovely picture..
Hima says
hmm.. that sounds interesting.. looking delicious.
Sunshinemom says
I would love to dig into one of these - they look crisp!
Swati Raman Garg says
so cool innovative valli
Nidhi says
This is definitely new to me. Looks interesting.