Veg Manchurian(Manchurian Recipe)

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This Veg Manchurian is better than you take out, perfectly fried and smothered in delicious Manchurian sauce with layers of flavors. 
close up shot of veg manchurian

Who invented Manchurian?

Nelson Wang is an Indian restaurateur of Chinese who created this dish in 1975 when he was asked to “make something not on the menu” when catering at the cricket club of India.

Making this Manchurian recipe is ultimately my favorite recipe to cook, I always love Indo-Chinese food. You can find my truly delicious Indo-Chinese recipes here like Hakka Noodles, Gobi Manchurian
This veg Manchurian recipe is just a 2-step process

1.To deep fry the veg balls
2. To make the Manchurian sauce.

What is a Manchurian sauce made of?

The Manchurian sauce is made of minced ginger, garlic, soy sauce, chili-garlic sauce, vinegar and typically garnished with spring onions.

Why this recipe works:

You can also make Veg Manchurian dry as per your need, basically, you can control the consistency of the gravy.  
There is no added flavors or MSG. 
This Manchurian sauce has a complex of flavor, better than your takeout. 

How to make Veg Manchurian with step by step process:

 

Grated vegetables are in mixing bowl
To a mixing bowl, add grated carrot, cabbage, capsicum, and spring onions.
grated vegetables with flours are in mixing bowl
Add an equal amount of all-purpose flour and Corn starch
a bowl of spices are added to mixing bowl
Add pepper powder, chili flakes, chopped ginger, garlic, and salt.
grated vegetables are in mixing bowl
Mix everything to combine. keep aside for 10 to 15 mins that helps the vegetables to leave some moisture. So that you can able to make balls. (Or) keep kneading the vegetable mix like dough the vegetable leaves some moisture that helps you to hold the shape of the balls.
manchurian balls are in white plate
I have made Manchurian balls, this is ready to be fried.
oil is being heated up in cast iron pan
Heat up some oil in pan/ deep Kadai
manchurian balls being cooked in cast iron pan
Add the Manchurian balls, make sure to flip the balls gently so that it is evenly cooked.
manchurian balls are being drained out from ladle
Fry to a nice golden brown
manchurian balls are in small plate
Collect them in the plate, keep aside until we use.
ginger, garlic and other spices are being sizzled in saute pan
Heat up oil, add chopped ginger, garlic, spring onions, and dry red chilies
sauces and other spices are being cooked in saute pan
Add all the sauces like tomato sauce, chili-garlic sauce, soy sauce, and vinegar. Stir fry for 1 minute.
manchurian sauce is being cooked in wide pan
Add 1/2 cup of water, let it cook for 3 to 5 mins.
cornflour is being cooked added
Meanwhile, mix 1 tsp cornflour with 3 tbs of water. When the Manchurian gravy comes to boil, add cornstarch. Stir for a minute.
manchurian recipe is in wide saute pan
Add all the Manchurian balls one by one and cook for 3 to 4 mins. Until the balls are smothered with Manchurian sauce. The veg Manchurian recipe is ready to be served.

veg manchurian recipe is in the wide pan with bowl of noodles asideTips to make the best Manchurian Recipe:

1.Vegetables: You can add other vegetables like grated cauliflower, purple cabbage, potato, grated beetroot. Make sure to finely grate the vegetables that’s helps to easily incorporate.

2. For vegetarian balls: Do not add water to the vegetable mixture.
Once the grated vegetables are mixed with spices, it looks scattered. cover and keep aside for 10 to 15 mins that helps the vegetables to leave some moisture. So that you can able to make balls. 
(Or) keep kneading the vegetable mix like dough the vegetable leaves some moisture that helps you to hold the shape of balls.

3.Fry the balls: Fry the balls over medium heat, so that the veggies are cooked inside.

4. Manchurian recipe dry: To the same sauce, add fried vegetable balls to make a Manchurian dry. (Do not add water)

FAQ

My veggie balls dis-integrate when I deep fry. How to fix it?

Add equal portions of cornflour and all-purpose flour that helps to hold the shape.
You can also add some breadcrumbs.

My veggies are not cooked inside?

Fry the Manchurian balls over medium heat, flipping all the sides to be a golden color if you fry the balls over high heat veggies will not cook inside. 

How do you serve Veg Manchurian?

This is can be served as starter or sides.

close up shot of veg manchurian gravy

Other Recipes you would like to try:

Crispy Honey Chili potatoes

Bhindi Masala

Punjabi Tawa Aloo

Spicy Chilli Baby Corn

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Veg Manchurian


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 3 1x

Description

This Veg Manchurian is better than you take out, perfectly fried and smothered in delicious Manchurian sauce with layers of flavors.


Ingredients

Scale

To make Manchurian balls:

  • 1/2 cup cabbage
  • 1/4 cup carrot
  • 1/4 cup capsicum
  • 1/4 cup SpringOnions
  • 2 tbsp All-purpose flour
  • 2 tbs cornflour
  • 1 tsp chilli flakes
  • 1 tsp pepper powder
  • 1 tsp ginger
  • 1 tsp garlic
  • 1 tsp salt
  • 1 cup oil

To make the Manchurian sauce:

  • 2 tsp oil
  • 2 tsp garlic
  • 2 tsp ginger
  • 4 dry red chillies
  • 1 tsp spring onions
  • 1 Tbs tomato sauce
  • 2 tsp chilli garlic sauce
  • 1 tsp soy sauce
  • 1 tsp vinegar
  • 1 tsp cornstarch

Instructions

  1. To a mixing bowl, add grated carrot, cabbage, capsicum and spring onions.
  2. Add an equal amount of all-purpose flour and Corn starch
  3. Add pepper powder, chilli flakes, chopped ginger, garlic and salt.
  4. Mix everything to combine. keep aside for 10 to 15 mins that helps the vegetables to leave some moisture. So that you can able to make balls.
  5. (Okeep kneading the vegetable mix like dough the vegetable leaves some moisture that helps you to hold the shape of the balls.
  6. I have made Manchurian balls, this is ready to be fried.
  7. Heat some oil in pan/ deep Kadai
  8. Add the Manchurian balls, make sure to flip the balls gently so that it’s evenly cooked.
  9. Fry to a nice golden brown
  10. Collect them in a plate, keep aside until we use.

To make the Manchurian sauce:

  1. Add all the sauces like tomato sauce, chilli-garlic sauce, soy sauce and vinegar. Stir for 1 minute.
  2. Add 1/2 cup of water, let it cook for 3 to 5 mins.
  3. Meanwhile, mix 1 tsp cornflour with 3 tbs of water. When the Manchurian gravy comes to boil, add cornstarch. Stir for a minute.
  4. Add all the Manchurian balls one by one and cook for 3 to 4 mins. Until the balls are smothered with Manchurian sauce.
  5. The veg Manchurian recipe is ready to be served.

Notes

Tips to make the best Manchurian Recipe Veg:

1.Vegetables: You can add other vegetables like grated cauliflower, purple cabbage, potato, grated beetroot. Make sure to finely grate the vegetables that’s helps to easily incorporate.

2. For vegetarian balls: Do not add water to the vegetable mixture.
Once the grated vegetables are mixed with spices, it looks scattered. cover and keep aside for 10 to 15 mins that helps the vegetables to leave some moisture. So that you can able to make balls. 
(Or) keep kneading the vegetable mix like dough the vegetable leaves some moisture that helps you to hold the shape of balls.

3.Fry the balls: Fry the balls over medium heat, so that the veggies are cooked inside.

4. Manchurian recipe dry: To the same sauce, add fried vegetable balls to make a Manchurian dry. (Do not add water)

  • Category: Appetizer, gravy veg, sidedishes
  • Cuisine: Indo- chinese

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