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Grate or finely chop vegetables like cabbage, carrots, bell peppers, and onions for the Manchurian balls. Ensure they are dry before mixing to avoid excess moisture, which can make the mixture soggy.
Instead of using only all-purpose flour, add cornstarch or cornflour to the mixture. Cornstarch helps create a crispier exterior when frying the Manchurian balls.
Heat the oil to the correct temperature before frying. The oil should be hot enough that the Manchurian balls sizzle when added but not so hot that they burn quickly.
Fry the Manchurian balls in small batches to avoid overcrowding the pan. Overcrowding can lower the oil temperature and result in soggy, oily Manchurian balls.
After frying, transfer the Manchurian balls to a plate lined with paper towels to drain excess oil.