Veg Manchurian is better than you take out, perfectly fried and smothered in delicious Manchurian sauce with layers of flavors. 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 favorite recipe to cook, which we always love Indo-Chinese food. You can find my truly delicious Indo-Chinese recipes here like Hakka Noodles, Gobi Manchurian.

The Manchurian sauce is made of minced ginger, garlic, soy sauce, chili-garlic sauce, vinegar and typically garnished with spring onions. You can also make Veg Manchurian dry as per your need, basically, you can control the consistency of the gravy. Manchurian sauce has a complex of flavor, better than the takeout.

  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Yield6 Plates
  • Serving Size125 g
  • Energy218 cal
  • Cuisine
    • Indian
  • Course
    • Main Course
  • Cooking Method
    • Cutting
    • Sauteing
    • Frying
    • Boiling

Ingredients

  • For Veg Manchurian Balls

    • ½ cup grated carrot
    • ½ cup finely chopped cabbage (purple or green)
    • ¼ cup finely chopped green bell pepper (capsicum)
    • ¼ cup finely chopped spring onions (scallions)
    • ½ teaspoon freshly crushed black pepper or black pepper powder or white pepper powder
    • 2 tablespoons all purpose flour
    • 2 tablespoons cornflour (corn starch)
    • ½ teaspoon salt or add as per taste
    • oil as required, for shallow or deep frying – sunflower oil or any neutral tasting oil

    For Corn Starch Or Cornflour Paste

    • 1 tablespoon cornflour (known as corn starch outside india)
    • tablespoons water

    For Manchurian Gravy Or Sauce

    • 1 to 1.5 tablespoons oil – toasted sesame oil or sunflower oil or any neutral tasting oil
    • 4 tablespoons finely chopped onions or chopped spring onion whites (scallion whites)
    • 1 tablespoon finely chopped ginger
    • 1 tablespoon finely chopped garlic
    • 2 green chillies – finely chopped
    • ¼ cup finely chopped capsicum (green bell pepper) – optional
    • 1 tablespoon finely chopped celery (optional)
    • ½ tablespoon soy sauce
    • 1 tablespoon tomato ketchup
    • 2 to 3 teaspoons red chilli sauce (spicy and not sweet)
    • 1 teaspoon rice vinegar or regular white vinegar or apple cider vinegar
    • 1 to 1.25 cups water or vegetable stock
    • ½ teaspoon black pepper powder or freshly crushed black pepper or white pepper powder
    • salt to taste
    • ¼ to ½ teaspoon raw sugar to taste or white sugar – add as required
    • 1 tablespoon spring onion greens (scallion greens) for garnishing

Method

1
  • Add grated carrot, cabbage, capsicum, and spring onions  to a mixing bowl. 

  • Add an equal amount of all-purpose flour and Corn starch.

  • Add pepper powder, chili flakes, chopped ginger, garlic, and salt.
  • Mix everything to combine.
  • Keep aside for 10 to 15 mins that helps the vegetables to leave some moisture to make balls.

  • Keep kneading the vegetable mix like dough the vegetable leaves some moisture that helps you to hold the shape of the balls.

  • Heat up some oil in pan/ deep Kadai.

  • Add the Manchurian balls, make sure to flip the balls gently so that it is evenly cooked.

  • Fry to a nice golden brown
  • Collect them in the plate, keep aside until we use.
  • Heat up oil, add chopped ginger, garlic, spring onions, and dry red chilies
  • Add all the sauces like tomato sauce, chili-garlic sauce, soy sauce, and vinegar.
  • Stir fry for 1 minute.

  • Add 1/2 cup of water, let it cook for 3 to 5 mins.

  • Mix 1 tsp corn flour with 3 tbs of water.
  • When the Manchurian gravy comes to boil, add cornstarch. Stir for a minute.
  • Add all the Manchurian balls one by one and cook for 3 to 4 mins.

  • The balls get smothered with Manchurian sauce.

Tips To Make The Best Manchurian Recipe:

  • You can add vegetables like grated cauliflower, purple cabbage, potato, grated beetroot.
  • Ensure to finely grate the vegetables to easily incorporate them in a ball.
  • Do not add water to the vegetable mixture.
  • Cover and keep aside for 10 to 15 mins that helps the vegetables to leave some moisture to be able to make balls.
  • Keep kneading the vegetable mix like dough the vegetable leaves moisture that helps to hold the shape of balls.
  • Fry the balls over medium heat, so that the veggies are cooked from inside.
  • Add fried vegetable balls to the same sauce to make a Manchurian dry.
  • Add equal portions of cornflour and all-purpose flour to help and hold the shape.
  • You can also add breadcrumbs.
  • 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.
  • 6 servings per container
  • Serving Size125 g
  • Amount per serving
  • Calories218
  • % Daily Value*
  • Total Fat14 g17.95%
  • Saturated Fat1 g5%
  • Trans Fat0 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol0 mg0%
  • Sodium799 mg34.74%
  • Total Carbohydrate21 g7.64%
  • Dietary Fiber3 g10.71%
  • Total Sugars5 g
  • Calcium28 mg2.15%
  • Iron1 mg5.56%
  • Potassium171 mg3.64%
  • Vitamin A381 mcg42.33%
  • Vitamin C (Ascorbic Acid)25 mg27.78%
  • Vitamin E (Tocopherol)6 IU18.18%
  • Vitamin K53 mcg44.17%
  • Vitamin B1 (Thiamin)1 mg83.33%
  • Vitamin B2 (Riboflavin)1 mg76.92%
  • Vitamin B6 (Pyridoxine)1 mg58.82%
  • Magnesium7 mg1.67%
  • Zinc1 mg9.09%

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