Transform leftover bread into an irresistible Indo-Chinese delight with this Bread Chilli Manchurian recipe. Crunchy bread cubes are tossed in a vibrant mix of bell peppers, onions, zesty sauces, and a hint of heat, creating a dish that’s perfect as a party starter or an evening snack. Each bite bursts with bold flavors and a playful texture, making it a surefire hit at gatherings or anytime you crave some street-style spice at home. The addition of green capsicum and fresh green chillies elevates the flavor profile, while the tangy, savory sauce perfectly coats each crisp bread piece.
Whether you serve it as a tangy appetizer or a colourful side, Bread Chilli Manchurian is quick to prepare, giving new life to humble pantry ingredients. For best results, use soft white bread so the cubes stay crisp when fried and sumptuously soak up the sauce. Customize the spice to your taste, and don’t wait too long to serve—this dish is at its peak the moment it’s tossed and garnished. Pair alongside fried rice or simply savor it solo. Ready in just half an hour, this recipe is the ultimate fix for your next Indo-Chinese food craving.
Bread Chilli Manchurian Recipe
Print RecipeIngredients
- 4 slice bread, white or brown
- 2 cup cabbage, shredded
- 2 tbsp carrot, grated
- 2 tbsp capsicum, finely chopped
- ½ tsp ginger garlic paste
- ½ tsp pepper, crushed
- ½ tsp kashmiri red chilli powder
- ¼ tsp salt
- 2 tsp soy sauce
- 2 tbsp corn flour
- oil for frying
- 4 tsp oil
- 2 clove garlic, finely chopped
- 1 inch ginger, finely chopped
- 2 chilli, slit
- 2 tbsp onion, finely chopped
- 7 cubes capsicum
- 1 tbsp vinegar
- 3 tsp soy sauce
- 2 tbsp tomato sauce
- 1 tsp chilli sauce
- ¼ tsp pepper, crushed
- ¼ tsp salt
- 1 tsp corn flour
- 2 tbsp water
- 2 tbsp spring onion, chopped
Instructions
Heat 4 teaspoons of oil in a large wok over high flame. Add finely chopped garlic, ginger, and slit chillies; sauté until aromatic.
Toss in chopped onions and capsicum cubes, and stir-fry for a minute to keep the vegetables crisp.
Pour in vinegar, soy sauce, tomato sauce, chilli sauce, a pinch of crushed pepper, and salt. Mix everything together and cook briefly.
In a small bowl, combine 1 teaspoon corn flour with 2 tablespoons water to make a slurry. Add this to the wok, stirring well as the sauce thickens and turns glossy.
Add your fried bread cubes to the sauce, followed by chopped spring onions. Toss gently so the bread is evenly coated without breaking it.
Immediately transfer the fiery, saucy Bread Chilli Manchurian to a serving plate, garnishing with extra spring onion greens. Serve hot alongside fried rice or as a stand-alone snack.
Notes
Tips:
Use white sandwich bread for maximum crunch—multigrain or seeded varieties may turn soggy., After frying, toss the bread in the sauce right before serving to preserve its crispness., Deep frying yields the crispiest bread, but you can air fry or use an appe pan for a lighter version., Swap classic tomato sauce for Maggi hot and sweet if you love an extra layer of tangy heat.