Veg Manchurian Recipe
Veg Manchurian is a popular Indo-Chinese dish made with deep-fried vegetable balls tossed in a spicy, tangy, and flavorful Manchurian sauce. It comes in two delicious versions – dry (perfect as an appetizer) and gravy (served best with fried rice or noodles).
🥢 What is Veg Manchurian?
Originating from the fusion of Indian and Chinese cuisines, Veg Manchurian combines finely chopped vegetables like cabbage, carrots, and capsicum to make crunchy fritters, which are then coated in a bold soy-based sauce. It’s a beloved street food and a staple in Indian-Chinese restaurants.
🌿 Ingredients
For the Veg Balls:
- 1 cup cabbage (finely chopped or grated)
- ½ cup carrot (grated)
- ¼ cup capsicum (finely chopped)
- ¼ cup spring onion (finely chopped)
- 2 tbsp cornflour
- 2 tbsp all-purpose flour (maida)
- Salt to taste
- ½ tsp black pepper powder
- Oil (for deep frying)
For the Sauce:
- 1 tbsp oil
- 1 tbsp garlic (finely chopped)
- 1 tsp ginger (finely chopped)
- 2 green chilies (slit or chopped)
- ¼ cup spring onion whites
- ¼ cup capsicum (chopped)
- 1 tbsp soy sauce
- 1 tbsp red chili sauce
- 1 tbsp tomato ketchup
- ½ tsp vinegar
- 1 tsp cornflour mixed in 3 tbsp water (for gravy version)
- Salt and pepper to taste
- Spring onion greens (for garnish)
👩🍳 How to Make Veg Manchurian
Step 1: Prepare the Veg Balls
- In a mixing bowl, combine chopped cabbage, carrots, capsicum, and spring onions.
- Add cornflour, all-purpose flour, salt, and pepper.
- Mix well to form a dough-like consistency. If needed, add a few drops of water.
- Shape the mixture into small balls.
- Heat oil in a deep pan and fry the balls on medium flame until golden and crisp.
- Remove and drain on paper towels.
Step 2: Make the Sauce
- Heat 1 tablespoon of oil in a wok or pan.
- Add chopped garlic, ginger, and green chilies. Sauté for a few seconds.
- Add spring onion whites and chopped capsicum. Stir-fry for 1-2 minutes.
- Add soy sauce, chili sauce, tomato ketchup, vinegar, salt, and pepper.
- Mix well and cook for a minute.
For Dry Version:
- Add the fried veg balls directly into the sauce.
- Toss on high flame until the balls are well coated.
- Garnish with spring onion greens and serve hot.
For Gravy Version:
- Add 1 cup of water to the sauce and bring to a boil.
- Stir in the cornflour-water slurry and cook until the sauce thickens.
- Add the veg balls and mix gently.
- Simmer for a minute, garnish, and serve.
🍽 Serving Suggestions
- Dry Veg Manchurian: Serve as a starter or snack with chili garlic noodles or plain hakka noodles.
- Veg Manchurian Gravy: Best served hot with fried rice, steamed rice, or schezwan rice.
📝 Tips & Variations
- Do not add too much water while mixing the veg ball dough; veggies release water naturally.
- Fry the balls on medium heat to ensure they are cooked inside and crispy outside.
- Adjust spice levels to taste – add more chili sauce or fresh chilies for extra heat.
- You can air-fry or bake the balls for a healthier version.
🌱 Make It Vegan & Gluten-Free
- Use gluten-free flour or besan instead of maida and cornflour.
- Ensure all sauces (soy, chili, ketchup) are vegan and gluten-free certified.
🥡 Storage & Reheating
- Veg Manchurian is best served fresh, but you can store the balls and sauce separately for up to 2 days in the fridge.
- Reheat the sauce, then add the balls just before serving to maintain their texture.
Veg Manchurian is a delicious fusion dish that brings together the bold flavors of Chinese cuisine with Indian spices. Whether you’re enjoying it dry or with gravy, this recipe is sure to satisfy your cravings and impress your guests.
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