Gobi (Cabbage) Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It is believed to have been originally developed by a small Chinese community which lived in Kolkata since British rule of India. In its two-stage preparation, the first stage requires preparing a spiced corn flour batter, chopped cabbage mixed it and deep frying them. In the second stage, the deep fried manchurian are sautéed with chopped onion, bell pepper, garlic, etc., in soy and chili sauce.
Veg. Manchurian delicious crisp fried appetizer is very popular in Indian subcontinent. It makes its appearance everywhere in street stalls, restaurants and even in parties. Veg. Manchurian is not an authentic Chinese dish nor a manchu dish but is a fusion of both the Indian & Chinese cuisine.
Veg. Manchurian is a popular Indo-Chinese appetizer made with shredded cabbage, grated carrot, finely chopped bell pepper, chopped spring onion, black pepper powder, all purpose flour, corn flour, soy sauce, vinegar, chili sauce, ginger & garlic. After mixing proper ingredients just put batter in feeding hopper machine will put Manchurian Ball directly in frying Karahi/kadhai equal in size and weight. It will converts 5-7 kg dough in 2 minutes Manchurian Ball. production capacity is depends on you fryer and kadhai size.
|HP (kW)||0.5 HP (0.37 kW)|
|Production Capacity per hour||90-180 dough ball per 1 Minutes|
|Required Space||33 X 12 X 26 Inch|
|Weight Of machine||55 kg|