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Veg Manchurian Recipe | How to make manchurian balls | Vegetable Manchurian Recipe

About Vegetable Manchurian Recipe

Veg Manchurian Recipe | How to make manchurian balls with step by step photos and Video:

Delicious Vegetable Manchurian Recipe: A Fusion of Crispy Vegetable Balls in Tangy Sauce

Vegetable Manchurian Recipe is a super delicious and tasty Indo-Chinese dish, made with wisps of vegetables like cabbage, carrot, and capsicum. We make dumplings from these vegetables, deep-fried them, and dunked into a spicy, sweet, tangy sauce.

It is a delightful combination of Chinese cooking techniques and Indian flavors, making it a favorite among vegetarian food lovers. The dish typically has two components: The Vegetable Balls and The Sauce.

There are 2 types of making vegetable manchurian:

  1. Veg Manchurian Dry Recipe – A tasty starter snack or you can serve this dry version of manchurian as a side dish with noodles or fried rice.
veg manchurian recipe | vegetable manchurian recipe | veg manchurian dry recipe | veg manchurian gravy recipe
Veg Manchurian Dry
  1. Veg Manchurian Gravy Recipe – A delicious Chinese Main Course. This gravy version of manchurian goes well with fried rice, egg fried rice, schezwan fried rice, or plain steamed rice.
veg manchurian gravy recipe
Veg Manchurian Gravy

Both recipes of Indo-Chinese style manchurian is a delicious and versatile dishes that can be made in dry or gravy form, depending on your preference.

Its combination of crispy vegetable balls and tangy sauce creates an amazing balance of textures and flavors, making it a crowd-pleasing favorite. Enjoy this delectable Indo-Chinese delight!

Paneer Manchurian, Gobi Manchurian, and Chilli Paneer are some of the most common manchurian from Indo-Chinese cuisine. You can also try my other Restaurant style Indo Chinese Recipes.

This quick, simple, and easy dish is ideal as a starter or appetizer for any occasion like get-togethers, kitty parties, etc at home.

Here’s a step-by-step recipe for the Veg Manchurian Dry Recipe and Veg Manchurian Gravy Recipe:

Do try other Indo-Chinese Recipes

Noodle Spring Roll
Veg Hakka Noodle
Veg Fried Rice
Egg Fried Rice
Paneer Chili Dosa

In addition, I would also like to highlight my other recipes categories like,

Appetizer Recipes
Chinese Recipes
Street Food Recipes
Frankie Roll Recipes

Products used – Buy from Amazon

You can buy the ingredients, utensils, appliances, and kitchen tools online from the below links.

Nonstick Pan
Deep Fry Pan / Kadai
Vegetable Chopper
Vegetable Grater and Chopper
Black Pepper Powder
Red Chili Sauce
AjiNoMoto (Monosodium Glutamate)
Ginger Garlic Paste
Manchurian Serving Bowls

Step by Step Recipe

I have divided this post into 3 main parts for ease of reading,

First Step – Making vegetable manchurian balls
Second Step – Making Veg Manchurian Dry
Third Step – Making veg manchurian gravy

First Step – How to make veg manchurian balls with step by step photos:

1. Start by finely chopping or grating a variety of vegetables such as 1 cup of Cabbage (shredded), 2 tbsp Carrot (grated), 2 tbsp Spring Onion (chopped), ½ cup Onion (finely chopped), 1 tbsp Capsicum (finely chopped), 1 tbsp French Beans (finely chopped).

2. After that, squeeze the grated veggies in a markin cloth and keep aside the vegetable stock.

3. Take the squeezed vegetables into a mixing bowl and add 2 tbsp cornflour, 2 tbsp maida/plain flour, ½ tsp salt, ½ tsp Black Pepper Powder, and a pinch of ajinomoto (optional). Adjust the seasoning according to your taste.

4. The flour helps absorb excess moisture and gives the balls a nice texture. Mix well until all the ingredients are evenly incorporated.

5. After that, take a small portion of the mixture and shape it into a small, round ball using your hands. Repeat this process with the remaining mixture.

6. Heat oil in a deep pan or wok on high flame to fry the vegetable balls. Ensure the oil is hot before adding the balls to ensure they cook evenly and become crispy.

7. Carefully drop the vegetable balls into the hot oil and fry them until they turn golden brown and crispy. Fry them in batches to avoid overcrowding the pan, which can lead to uneven cooking.

8. Once fried, use a slotted spoon to remove the balls from the oil and transfer them to a kitchen towel or paper towel-lined plate. This helps absorb any excess oil.

Second Step – Making Veg Manchurian Dry Recipe with step by step photos:

1. First, heat some oil in a separate pan/wok on a high flame, and add minced garlic and ginger. Saute them until they become fragrant and slightly golden.

2. Add finely chopped onions to the pan and cook until they turn translucent and soft.

3. Next, add finely chopped vegetables like cabbage, carrot, spring onion, capsicum, and French beans and stir-fry for a few minutes until they become slightly tender while retaining some crunch.

4. In a small bowl, make a slurry by dissolving cornflour in water. This slurry acts as a thickening agent for the sauce.

5. Pour the cornflour slurry into the pan and stir continuously.

6. Now it’s time to add the sauces and spices that give the Manchurian sauce its signature flavor. Pour in soy sauce, tomato ketchup, chili sauce (adjust the spice level according to your preference), vinegar, salt, sugar, and a pinch of Ajinomoto (optional).

7. These ingredients combine to create a tangy, savory, and slightly sweet sauce. Adjust the quantities to suit your taste.

8. Mix all the ingredients in the pan thoroughly, ensuring the vegetables are well-coated with the sauce. Let the mixture simmer for a few minutes to allow the flavors to meld together.

9. As you stir, you’ll notice the sauce thickening gradually. Continue cooking until the sauce reaches your desired consistency.

10. Once the sauce is ready, carefully place the fried vegetable balls into the pan with the sauce. Gently coat the balls with the sauce, making sure they are evenly coated.

11. Garnish the Manchurian with finely chopped spring onions for added freshness and flavor. The vibrant green garnish adds a pop of color to the dish.

12. Serve the Veg Manchurian Dry hot as an appetizer. You can also enjoy it with fried rice or as a filling for wraps or sandwiches.

veg manchurian recipe | vegetable manchurian recipe | veg manchurian dry recipe | veg manchurian gravy recipe

Third Step – How to make veg manchurian gravy | Manchurian in Sauce Recipe with step by step photos:

1. Repeat the steps 1-8 from the “Step 2 section“.

2. If you prefer a thinner sauce i.e. manchurian gravy, you can add a little extra vegetable stock to adjust the consistency.

3. Taste the sauce and adjust the seasoning if needed. You can add more soy sauce, chili sauce, or salt according to your taste preferences.

4. Once the sauce is ready, carefully place the veg fried balls into the pan with the sauce. Gently coat the balls with the sauce, making sure they are evenly coated.

5. Garnish the Veggies Manchurian with finely chopped spring onions for added freshness and flavor. The vibrant green garnish adds a pop of color to the dish.

6. Serve the Veg Manchurian Gravy hot as a main course. It pairs well with steamed rice, fried rice, or noodles.

veg manchurian gravy recipe

More Ways to Use Mix Veg

1. You can try my other Mix Veg Recipes like Mix Veg Pickle, beans salad with vegetables, etc.

2. Mix Vegetable Paratha is the other option.

3. You can make Veg Manchurian in Dry or Gravy form.

Recipe Card

veg manchurian recipe | vegetable manchurian recipe | veg manchurian dry recipe | veg manchurian gravy recipe

Veg Manchurian Recipe | How to make manchurian balls | Vegetable Manchurian Recipe

Garima Dublish
Veg Manchurian Dry / Gravy Recipe is a super delicious and tasty Indo-Chinese dish, made with wisps of vegetables like cabbage, carrot and capsicum.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main, Snack
Cuisine Indo-Chinese
Servings 5
Calories 182 kcal

Ingredients
  

Ingredients for Manchurian Balls:

  • 1 cup Cabbage (shredded)
  • 2 tbsp Carrot (grated)
  • 2 tbsp Spring Onion (chopped)
  • ½ cup Onion (finely chopped)
  • 1 tbsp Capsicum (finely chopped)
  • 1 tbsp French Beans (finely chopped)
  • 2 tbsp Cornflour (corn starch)
  • 2 tbsp Maida / plain flour
  • ½ tsp Salt
  • ½ tsp Black Pepper Powder
  • 1 pinch Ajinomoto (optional)
  • Oil (for frying)
  • Markin Cloth

Manchurian Sauce Ingredients:

  • 2 tbsp oil
  • 2 tbsp Onion (finely chopped)
  • 1 tbsp Cabbage (shredded)
  • 1 tbsp Carrot (finely chopped)
  • 1 tbsp Spring Onion (chopped)
  • 1 tbsp Capsicum (finely chopped)
  • 1 tbsp French Beans (finely chopped)
  • 1 inch Ginger (finely chopped)
  • 4 clove Garlic (finely chopped)
  • 2 tbsp Vinegar
  • 2 tbsp Soy Sauce
  • 1 tsp Red Chilli Sauce
  • 2 tbsp Tomato Sauce
  • ½ tsp Black Pepper Powder
  • ½ tsp Salt
  • ½ tsp Sugar
  • 1 pinch Ajinomoto (optional)
  • Water (adjust as per the consistency)

For Slurry:

  • 2 tsp Cornflour
  • ¼ cup Water

Instructions
 

Veg manchurian balls Recipe:

  • Start by finely chopping or grating a variety of vegetables such as 1 cup of Cabbage (shredded), 2 tbsp Carrot (grated), 2 tbsp Spring Onion (chopped), ½ cup Onion (finely chopped), 1 tbsp Capsicum (finely chopped), 1 tbsp French Beans (finely chopped).
  • After that, squeeze the grated veggies in a markin cloth and keep aside the vegetable stock.
  • Take the squeezed vegetables into a mixing bowl and add 2 tbsp cornflour, 2 tbsp maida/plain flour, ½ tsp salt, ½ tsp Black Pepper Powder, and a pinch of ajinomoto (optional). Adjust the seasoning according to your taste.
  • The flour helps absorb excess moisture and gives the balls a nice texture. Mix well until all the ingredients are evenly incorporated.
  • After that, take a small portion of the mixture and shape it into a small, round ball using your hands. Repeat this process with the remaining mixture.
  • Heat oil in a deep pan or wok on high flame to fry the vegetable balls. Ensure the oil is hot before adding the balls to ensure they cook evenly and become crispy.
  • Carefully drop the vegetable balls into the hot oil and fry them until they turn golden brown and crispy. Fry them in batches to avoid overcrowding the pan, which can lead to uneven cooking.
  • Once fried, use a slotted spoon to remove the balls from the oil and transfer them to a kitchen towel or paper towel-lined plate. This helps absorb any excess oil.

Veg Manchurian Dry Recipe

  • First, heat some oil in a separate pan/wok on a high flame, and add minced garlic and ginger. Saute them until they become fragrant and slightly golden.
  • Add finely chopped onions to the pan and cook until they turn translucent and soft.
  • Next, add finely chopped vegetables like cabbage, carrot, spring onion, capsicum, and French beans and stir-fry for a few minutes until they become slightly tender while retaining some crunch.
  • In a small bowl, make a slurry by dissolving cornflour in water. This slurry acts as a thickening agent for the sauce.
  • Pour the cornflour slurry into the pan and stir continuously.
  • Now it's time to add the sauces and spices that give the Manchurian sauce its signature flavor. Pour in soy sauce, tomato ketchup, chili sauce (adjust the spice level according to your preference), vinegar, salt, sugar, and a pinch of Ajinomoto (optional).
  • These ingredients combine to create a tangy, savory, and slightly sweet sauce. Adjust the quantities to suit your taste.
  • Mix all the ingredients in the pan thoroughly, ensuring the vegetables are well-coated with the sauce. Let the mixture simmer for a few minutes to allow the flavors to meld together.
  • As you stir, you'll notice the sauce thickening gradually. Continue cooking until the sauce reaches your desired consistency.
  • Once the sauce is ready, carefully place the fried vegetable balls into the pan with the sauce. Gently coat the balls with the sauce, making sure they are evenly coated.
  • Garnish the Manchurian with finely chopped spring onions for added freshness and flavor. The vibrant green garnish adds a pop of color to the dish.
  • Serve the Veg Manchurian Dry hot as an appetizer. You can also enjoy it with fried rice or as a filling for wraps or sandwiches.

Veg manchurian gravy | Manchurian in Sauce Recipe:

  • Repeat the steps 1-8 from the "Step 2 section".
  • If you prefer a thinner sauce i.e. manchurian gravy, you can add a little extra water to adjust the consistency.
  • Taste the sauce and adjust the seasoning if needed. You can add more soy sauce, chili sauce, or salt according to your taste preferences.
  • Once the sauce is ready, carefully place the veg fried balls into the pan with the sauce. Gently coat the balls with the sauce, making sure they are evenly coated.
  • Garnish the Veggies Manchurian with finely chopped spring onions for added freshness and flavor. The vibrant green garnish adds a pop of color to the dish.
  • Serve the Veg Manchurian Gravy hot as a main course. It pairs well with steamed rice, fried rice, or noodles.

Notes

  • Make sure that add the manchurian balls in gravy or sauce just before serving, as it turns soggy if soaked in sauce for a long time.
  • Additionally, add vegetables as per your choice to make them nutritious.
  • Use good quality or homemade tomato ketchup.
  • You can use sriracha sauce instead of red chili sauce.
  • Finally, the vegetable manchurian recipe tastes great when prepared slightly spicy.
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