Veg Manchurian Recipe
Learn how to make Veg Manchurian at home with simple ingredients and easy steps. Veg Manchurian is a much-loved Indo-Chinese dish made with fried vegetable balls simmered in a spicy and tangy gravy, often served with fried rice or noodles.
This healthy vegetarian recipe is easy to prepare at home and is packed with the bold flavors of garlic, ginger, and spices. These deep-fried balls make a perfect appetizer or a spicy side dish for any meal. Pair Veg Manchurian with fried rice, or enjoy it with naan or roti. Follow these simple recipe steps to prepare a delicious Veg Manchurian gravy that’s perfect for dinner or a party. Below you’ll find the full recipe card with exact steps, but before that, let’s go through some cooking tips, ingredient notes, to help you make the perfect Veg Manchurian at home.
Ingredients and Substitutes
- Cabbage: This forms the bulk of the Manchurian balls and gives them crunch. If you don’t have cabbage, finely chopped cauliflower can be used instead.
- Spring Onions: They add freshness and a mild sharp flavor to the mixture. Regular onions can work if spring onions are not available.
- Carrots: These bring a natural sweetness and bright color to the dish. Zucchini or finely chopped beans can also serve as good alternatives.
- Capsicum: It provides crunch and a mild tangy taste. Any variety of bell peppers can be used in its place.
- Cornflour: This ingredient helps bind the vegetables and makes the balls crispy. Rice flour or potato starch can be used if cornflour is not handy.
- All-Purpose Flour: It helps the mixture hold together firmly and keeps the balls in shape. Whole wheat flour or chickpea flour are healthier substitutes.
- Green Chilies: They give a spicy kick to the mixture. You can replace them with black pepper or skip them completely for a milder flavor.
- Garlic: Fresh garlic builds a strong flavor base for the gravy. If fresh cloves are not available, garlic powder is a quick substitute.
- Ginger: It adds warmth and depth to the dish. Ginger paste or even a pinch of dry ginger powder can be used instead.
- Onion: This enhances the taste of the gravy and adds sweetness when cooked. Shallots or extra spring onions can be used as an alternative.
- Tomatoes: They bring tanginess and body to the sauce. Tomato puree or even a little ketchup can be used if fresh tomatoes are not available.
- Bell Pepper: It adds crunch and vibrant color to the gravy. Any type of capsicum works well here.
- Red Chili Powder: This ingredient gives heat and a rich red color. Paprika or red chili sauce can be used to replace it.
- Cornflour Slurry: It helps thicken the gravy into a smooth and glossy sauce. Arrowroot powder or potato starch will also do the job.
- Spring Onion Greens: These are sprinkled on top for garnish and freshness. If you don’t have them, fresh coriander leaves are a good option.
How to Make Veg Manchurian
1. In a bowl, mix Veg Manchurian ingredients and queeze out excess water.
2. Add 2 tbsp cornflour, all-purpose flour, black pepper, salt, and 2 chopped green chilies. Mix everything thoroughly to form a dough.
3. Roll small portions into balls and deep fry until golden brown and crisp. Set aside.
4. For Manchurian gravy, heat 2 tbsp oil, sauté garlic, ginger, green chilies, onions, capsicum, and tomatoes. Add red chili powder or sauce.
5. Stir in 1 cup water and a slurry of 1 tbsp cornflour mixed with ¼ cup water. Simmer until gravy thickens.
6. Add fried balls into the spicy gravy, cook 5–10 minutes, garnish with spring onions, and serve hot with fried rice or noodles.
Tips for Making Veg Manchurian
Make sure to squeeze out all the excess water from the finely chopped cabbage and spring onions before preparing the Veg Manchurian mixture. If the vegetables release too much moisture, the Manchurian balls won’t hold their shape and can break while frying, which is a common issue when making homemade vegetable Manchurian.
If the dough mixture feels too soft or sticky, gradually add a little more cornflour or all-purpose flour to bind it properly. This step is essential for achieving restaurant-style veg Manchurian balls that are firm, smooth, and easy to fry.
When shaping the Manchurian balls, ensure they are uniform in size and rolled tightly. Evenly sized vegetable balls not only look better but also help in frying them consistently to get the perfect crispy veg Manchurian at home.
Always fry the Manchurian balls in small batches over medium heat rather than high flame to get them crispy on the outside while soft on the inside. This slow frying ensures the inside cooks thoroughly without burning the outside, giving you golden, crispy vegetable Manchurian balls just like in restaurants.
While preparing the Manchurian gravy, stir the cornflour slurry continuously as you pour it in to avoid lumps. This helps you get a smooth, glossy Manchurian sauce with the perfect consistency that pairs well with fried rice or hakka noodles.
Once the crispy Manchurian balls are added to the thick gravy, let them simmer for only a few minutes so they absorb the flavors. Overcooking will make them soggy, so if you prefer dry Veg Manchurian as a starter or snack, simply toss the balls in the sauce for a few seconds instead of simmering them.
Serving Suggestions for Veg Manchurian
Serve veg manchurian, garnished with finely chopped spring onions and fresh coriander leaves for a burst of color and freshness. Serve the Veg Manchurian with steamed rice, roti, chapati, or paratha with steamed jasmine or basmati rice for a balanced meal.
It also makes a healthy accompaniment to any Indian meal as a side dish or snack. For appetizers, serve Manchurian balls on a platter with toothpicks and a dipping sauce. Offer with a side of tangy chili garlic sauce or soy sauce to enhance the flavors.
Frequently asked questions
Veg Manchurian is a popular dish consisting of deep-fried vegetable balls tossed in a tangy, savory sauce.
Yes, you can bake the Manchurian balls at 200°C (400°F) until golden and cooked through, but frying gives a crispier texture.
Common healthy vegetables include cabbage, carrots, beans, bell peppers, and spring onions, finely chopped or grated.
Veg Manchurian is made with all-purpose flour or cornflour, which may contain gluten. You can substitute with gluten-free flours like rice flour or chickpea flour to make it gluten-free.
Recipe Card
Veg Manchurian Recipe
Equipment
- 1 Large mixing bowl
- 1 Grater or food processor
- 1 Chopping board and knife
- 1 Deep frying pan
- 1 Slotted spoon
- 1 Tongs
- 1 Saucepan or wok (for gravy)
- 1 Spatula or Ladle
- 1 Paper towels (for draining fried balls)
Ingredients
- 1 cup Cabbage finely chopped
- ½ cup Spring onions chopped
- ½ cup Carrots grated
- ½ cup Capsicum finely chopped
- 2 tbsp Cornflour
- 2 tbsp All-purpose flour maida
- ½ tsp Black pepper powder
- ½ tsp Salt
- 2 Green chilies finely chopped
- Oil
- 2 tbsp Oil
- 1 tsp Garlic finely chopped
- 1 tsp Ginger finely chopped
- 2 Green chilies chopped
- ½ cup Onion chopped
- ½ cup Bell pepper chopped
- ½ cup Tomato chopped
- 1 tsp Red chili powder or 1 tbsp red chili sauce
- 1 tbsp Cornflour
- ¼ cup Water for slurry
- 1 cup Water for gravy
- ½ tsp Black pepper powder
- ½ tsp Salt adjust to taste
- 2 tbsp Spring onions chopped (for garnish)
Instructions
- Take a large mixing bowl and add 1 cup finely chopped cabbage and ½ cup chopped spring onions, then mix well and squeeze out the excess water using your hands or a clean cloth so the mixture isn’t too wet.
- Once the water is removed, add ½ cup grated carrots and ½ cup finely chopped capsicum into the same bowl, mixing everything thoroughly so the vegetables blend evenly.
- Into this mixture, add 2 tablespoons cornflour, 2 tablespoons all-purpose flour, ½ teaspoon black pepper, ½ teaspoon salt, and 2 finely chopped green chilies, then combine well so the spices and flours coat the vegetables.
- Keep mixing until you achieve a dough-like consistency that holds its shape; if the mixture feels too soft or sticky, sprinkle in a little extra flour to help bind it properly.
- Take small portions of the dough and roll them into smooth, round balls with your hands, making sure they are firm and even in size for frying.
- Heat oil in a deep frying pan over medium flame, and when the oil is hot, gently slide in the Manchurian balls in small batches without overcrowding the pan.
- Fry the balls until they turn golden brown and crispy on all sides, then remove them with a slotted spoon and drain the excess oil on paper towels.
- To make the gravy, heat 2 tablespoons oil in a pan, add 1 teaspoon finely chopped garlic and 1 teaspoon chopped ginger, and sauté for 1–2 minutes until fragrant.
- Stir in 2 chopped green chilies, ½ cup chopped onions, ½ cup chopped bell pepper, and ½ cup chopped tomatoes, cooking for a minute before adding 1 teaspoon red chili powder or 1 tablespoon red chili sauce. In a separate bowl, mix 1 tablespoon cornflour with ¼ cup water to make a smooth slurry, then pour it into the pan while stirring.
- Add 1 cup water, let the gravy simmer until it thickens, and season with ½ teaspoon black pepper and salt to taste.
- Finally, add the fried Manchurian balls into the simmering gravy and cook for 5–10 minutes so they absorb the flavors. Turn off the heat, garnish with 2 tablespoons chopped spring onions, and serve hot Veg Manchurian with fried rice or noodles.
Notes
- Calories may vary depending on the quantity of oil absorbed during deep frying.
- Don’t make the veg mixture too watery otherwise it will absorb oil.
- Use medium heat to fry the balls to get a crisp texture.
- Adjust spice with chili sauce and green chilies as per taste.
