Go Back
Veg Manchurian Recipe

Crispy Veg Manchurian Recipe

Veg Manchurian is a classic Indo-Chinese dish made with crispy vegetable balls simmered in a spicy, tangy gravy. Ready in 45 minutes, it’s perfect for a flavorful and satisfying meal.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine Indo-Chinese
Servings 4
Calories 250 kcal

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.
QR Code linking back to recipe