Veg Manchurian Recipe
Learn how to make Veg Manchurian at home with simple ingredients and easy steps. This dish features fried vegetable balls in a spicy and tangy gravy. It’s a healthy vegetarian appetizer or side dish. Veg manchurian pairs perfectly with fried rice, naan, or roti, ideal for dinner meals.
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 or grated
- 1/2 cup carrots grated
- 1/4 cup french beans finely chopped, optional
- 2 tbsp cornflour cornstarch
- 2 tbsp all-purpose flour maida
- 1/2 tsp black pepper powder
- 1/2 tsp salt adjust as needed
- 1 tsp soy sauce optional
- 2 green chilies finely chopped
- 1 tsp ginger-garlic paste adrak-lehsun ka paste
- Oil for deep frying
- 2 tbsp oil
- 1 tbsp garlic finely chopped
- 1 tbsp ginger finely chopped
- 2 green chilies finely chopped
- 1/4 cup spring onions finely chopped
- 1/4 cup bell pepper chopped
- 1 tbsp tomato ketchup
- 1 tbsp red chili sauce
- 1 tbsp vinegar
- 2 cups water or vegetable stock
- 1 tbsp cornflour mixed with 1/4 cup water slurry
- Salt to taste
- 1/2 tsp black pepper powder
Instructions
- In a large mixing bowl, add chopped cabbage and spring onions. Squeeze out extra moisture.
- Add carrots and capsicum and mix well.
- Add cornflour, all-purpose flour, black pepper, salt, green chilies, and ginger-garlic paste. Combine until dough-like.
- Shape into small manchurian balls. You can add extra flour if needed for binding.
- Heat oil in a deep pan to fry veg manchurian balls.
- Fry the vegetable balls in batches on medium heat until golden and crispy.
- Drain on paper towels.
- Heat 2 tbsp oil in a pan.
- Add chopped garlic, ginger, and green chilies. Sauté for 1–2 minutes.
- Add spring onions, bell pepper, and stir-fry briefly.
- Add ketchup, chili sauce, vinegar, black pepper, and salt. Mix everything well.
- Pour in water or stock. Bring to a simmer.
- Add cornflour slurry and cook until the gravy thickens.
- Gently add fried Manchurian balls into the gravy.
- Simmer on low heat for 5–10 minutes so the balls soak up the flavors.
- Turn off heat. Let it rest for a few minutes.
- Garnish Veg Manchurian with chopped spring onion greens.
- Serve Veg Manchurian with fried rice, noodles, or naan.
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.