The Veg Manchurian Recipe is a popular Indo-Chinese dish made with crispy vegetable balls simmered in a spicy, tangy, and savory gravy. This dish features grated vegetables like cabbage, carrots, and bell peppers mixed with spices and deep-fried to make crispy veggie balls, which are then added to a delicious Manchurian sauce made with soy sauce, garlic, and ginger. The combination of flavors makes Veg Manchurian an all-time favorite, perfect for those who love a bit of spice in their meals. Ready in just 45 minutes, this dish is ideal for a quick weeknight dinner or a special gathering. Serve it with fried rice or noodles to enjoy a classic Indo-Chinese experience.

Why is it Called “Veg Manchurian”?
Veg Manchurian gets its name from the Chinese-inspired cooking style known as “Manchurian”, which refers to a blend of Indian and Chinese flavors that make the dish uniquely Indo-Chinese. The term “Manchurian” originates from the Manchuria region in China, but the dish itself was developed in India as part of the fusion cuisine that combined traditional Chinese techniques with local spices and ingredients. The vegetable balls are made using a combination of Indian spices, and then they are tossed in a savory, soy-based sauce that gives them their distinctive flavor. This dish represents the perfect harmony of Chinese flavors with an Indian twist, resulting in a dish that is both spicy, tangy, and full of umami.
How Should Veg Manchurian Taste?
Veg Manchurian should have a combination of flavors that are spicy, tangy, and savory, with a hint of sweetness. The vegetable balls should be crispy on the outside and soft on the inside, absorbing the flavors of the Manchurian gravy. The gravy should be well-balanced, with a blend of soy sauce, garlic, ginger, and green chili that adds depth and spice to the dish. The bell peppers and onions add a crunchy texture, while the sauces give the dish its characteristic umami flavor. Overall, Veg Manchurian should be a comforting and delicious experience, with the perfect balance of spice, sweetness, and tanginess.

How to Make it Super Yummy or Perfect?
To make the best Veg Manchurian, follow these tips:
- Use Fresh Vegetables: Freshly grated vegetables like cabbage, carrots, and bell peppers give the vegetable balls a great texture and flavor.
- Fry Until Golden Brown: Deep-fry the vegetable balls until they are golden brown and crispy. This ensures they have a crunchy exterior that holds up well in the gravy.
- Prepare a Thick Sauce: The Manchurian sauce should be thick and cling to the vegetable balls. Use cornstarch to thicken the gravy and create a glossy finish.
- Use High Heat for Stir-Frying: Stir-fry the bell peppers and onions on high heat to retain their crunch and add a smoky flavor to the dish.
- Add Fresh Herbs for Garnish: Garnish with fresh cilantro or spring onions for added freshness and color that complements the bold flavors of the dish.
Read More: Hearty Egg Curry Recipe: A Flavorful Indian Comfort Dish Ready in 30 Minutes

Crispy Veg Manchurian Recipe
Equipment
- Mixing bowl
- Deep frying pan
- Large skillet
- Slotted spoon
Ingredients
For Vegetable Balls:
- 1 cup cabbage (grated)
- 1/2 cup carrot (grated)
- 1/2 cup bell pepper (finely chopped)
- 1/4 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon ginger-garlic paste
- Salt and pepper to taste
- Oil for deep frying
For Manchurian Sauce:
- 2 tablespoons oil
- 1 teaspoon ginger-garlic paste
- 1 onion (finely chopped)
- 1/2 bell pepper (sliced)
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- 1 tablespoon cornstarch (mixed with water)
- Salt and pepper to taste
- Fresh cilantro or spring onions for garnish
Instructions
Prepare the Vegetable Balls:
- In a mixing bowl, combine grated cabbage, carrot, bell pepper, all-purpose flour, cornstarch, ginger-garlic paste, salt, and pepper.
- Mix well and shape the mixture into small balls.
- Heat oil in a deep frying pan over medium heat.
- Deep-fry the vegetable balls until they are golden brown and crispy. Remove with a slotted spoon and set aside.
Prepare the Manchurian Sauce:
- Heat oil in a large skillet over medium heat.
- Add ginger-garlic paste and sauté for 1-2 minutes until fragrant.
- Add chopped onion and sliced bell pepper, and stir-fry on high heat for 3-4 minutes.
- Add soy sauce, chili sauce, tomato ketchup, and vinegar. Mix well.
- Add the cornstarch slurry and cook until the sauce thickens.
Combine and Serve:
- Add the fried vegetable balls to the sauce and toss gently to coat them.
- Cook for 2-3 minutes until the vegetable balls absorb the flavors of the sauce.
- Garnish with fresh cilantro or spring onions and serve hot with fried rice or noodles.
Notes
- Variation: You can make a dry version of Veg Manchurian by reducing the amount of gravy and serving it as an appetizer.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Serving Tip: Serve Veg Manchurian with a side of fried rice or Hakka noodles for a complete Indo-Chinese experience.
Conclusion
This Veg Manchurian Recipe is the perfect way to enjoy a spicy and flavorful Indo-Chinese dish at home. With crispy vegetable balls cooked in a tangy, savory gravy, this dish is both comforting and satisfying. Ready in just 45 minutes, Veg Manchurian is an excellent choice for a quick dinner or when you want to indulge in the bold flavors of Indo-Chinese cuisine. Serve it with fried rice or noodles, and experience the magic of Veg Manchurian. Try this recipe today and bring the taste of your favorite Chinese restaurant to your kitchen!