Turn leftover rice into crisp Manchurian in 10 minutes with this easy snack recipe

Rice is often left over from dinner or lunch. In most homes it is refrigerated and used the next day to make tempered rice or other dishes. But when one tires of tempered rice or masala bhaat every time, the mind turns to something new. Manchurian can be made quickly from it.

Chinese food is liked by everyone, and the sight of it makes many people's mouths water. Rather than buying Manchurian from the market, it is better to eat a tasty and healthy version made at home. Manchurian tastes very good with Schezwan chutney. Instead of throwing away leftover food at home, different dishes can be made from it. Here is how to make Manchurian.

The ingredients are leftover rice, carrot, cabbage, capsicum, cornflour, refined flour (maida), ginger-garlic paste, red chilli, soy sauce, salt, red chilli sauce and black pepper powder. The method also mentions chopped onion.

First, wash the vegetables well, dry them and grate them finely. Squeeze out all the water from the cabbage. Mash the rice by hand in a large bowl. Then add the grated carrot, capsicum, cabbage and finely chopped onion, and mix well by hand.

Now add salt to taste, red chilli, black pepper powder, ginger-garlic paste, soy sauce and red chilli sauce to the mixture and mix well by hand again. Then add the maida and two spoons of cornflour and mix. Leave the mixture to rest for a while.

Heat oil in a pan, add the Manchurian balls and fry them on both sides on a low flame. The gas should not be kept too high while frying. The Manchurian made from leftover rice is ready.