Vegetable Manchurian Recipe

Vegetable Manchurian is a popular Indo-Chinese dish featuring crisp vegetable dumplings tossed in a rich, tangy, and mildly spicy sauce.

Bursting with bold flavors and irresistible texture, it perfectly blends Indian seasoning with Chinese cooking techniques for a truly satisfying treat.

Veg Manchurian is a Chinese, or better said, Indo-Chinese dish that is the best Indian street food you will find anywhere. These popular Chinese foods are Veg Hakka Noodles, Veg Schezwan Noodles, Chilly Mushroom, Chilly Paneer, Veg Crispy, Chinese Bhel, etc.

This recipe is not very time-consuming and takes little effort. At the same time, fine chopping can be a task. But you can take the help of a grater or a food processor to speed up the process. This dish can be prepared in 20 minutes (excluding preparation). You can adjust the consistency to make them either a dry appetizer or add sauce (aka gravy) to serve as a side dish with fried rice or with noodle dishes.

How to make vegetable manchurian?

In this veg manchurian, you can add vegetables like cabbage, grated cauliflower, green beans, mushrooms, green onions, grated/ minced carrots, garlic, ginger, and green chillies. These are the basic vegetables I always use in any Indo-Chinese dish. You can add mushrooms as well.

Instructions:

Prepare the manchurian balls:-

In a mixing bowl, add the finely chopped veggies, all-purpose flour, cornstarch, ginger-garlic paste, a tsp of soy sauce for umami flavor (optional), and salt. Make a mixture without adding water. Vegetables will release some water, and you may not need additional water.

Heat oil in a pan, then deep-fry the balls until golden brown. Remove and keep aside for further use.

Prepare the sauce:-

In a wok, heat oil. Add ginger, garlic, onion, and bell peppers, and sauté for 1 - 2 minutes. Add shredded cabbage and carrots, and saute for another 2 minutes. Then add soy sauce, red chili sauce, tomato ketchup, vinegar, and fried manchurian balls. Give them a toss and add ¼ cup of water to the wok. Bring it to a boil, then add the cornstarch slurry. Simmer until all the water is soaked up, and the dry manchurian is ready to serve.

Add chopped green onions and serve the manchurian hot.

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Vegetable Manchurian is a popular Indo-Chinese dish made with crispy veggie balls tossed in a flavorful, spicy-tangy sauce. It’s delicious, comforting, and perfect as a starter or main.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer, Evening Snacks, Street Food

Cuisine Asian, Indian

Servings 4 Servings

Ingredients

  

1x2x3x

For Manchurian balls

• 1 cup all-purpose flour/ maida
• 3 tbsp corn starch
• 1 cup refined oil as required for deep frying
• Salt as per taste
• ½ tsp ginger garlic paste finely chopped
• 1 green chilli finely chopped (optional)
• ½ small white onion ½ finely chopped
• ¼ cup cauliflower shredded grated
• ¼ cup carrots grated (½ cup long shredded)
• ¼ cup beans finely chopped
• ½ cup cabbage shredded thin
• 2 tbsp capsicum Finely chopped

For Sauce

• 2 tbsp oil
• 3 - 4 garlic cloves finely chopped
• ½ inch ginger finely chopped
• 2 green chilli finely chopped
• 2 tbsp green onions roughly chopped
• 2 tbsp capsicum sliced
• ½ small onion chopped/ sliced
• 1 tbsp soy sauce
• 1 tsp red chilli sauce
• 1 tsp vinegar
• 1 tbsp tomato ketchup
• 1 tsp green chilli sauce
• ½ cup water – As required

For Garnish

• ¼ cup spring onions (green onions)

Instructions

 

• In a mixing bowl add all purpose flour, crushed ginger, garlic, finely chopped onion, salt, soya sauce and all kinds of finely chopped vegetables and mushrooms. Mix them well and form a batter for making dumplings. Keep sliced vegetables to add in gravy.
• Heat oil in a pan for deep fry. Put ball shaped mixture into oil and fry till it turns golden brown. Remove from pan once done and place on tissue paper to drain out excess oil. After frying all dumplings, once again put the fried balls into hot oil for double frying. This makes the balls crispier.
• Heat a pan on medium heat. Put 3-4 tsp oil. Add crushed or finely chopped ginger, garlic, green chillies, and spring onions. Sauté for 1 min. Add sliced onions. Stir for 1 minute. Put all sliced vegetables. Stir-fry for 2 minutes or until vegetables are tender and crisp.
• Add 1 tsp of soy sauce, chilli sauce, tomato sauce, vinegar, and ¼ tsp black pepper powder to the frying pan and sauté for 30 seconds.
• Then add 1 cup of water and let it simmer for a while.
• In a small bowl, mix 2 tbsp corn flour with ¼ cup water, and slowly add this starch mixture to the boiling gravy. It will thicken the consistency of the sauce. You can adjust the cornstarch mixture as per the consistency you require.
• If you want dry manchurian, add only ¼ cup of water, then add the cornstarch mixture. If you want, add ¼ to ½ cup of water and simmer for some time. Season with salt as per taste.
• Add the fried manchurian balls to the gravy. Let it boil for 5 minutes. Turn off the gas and remove from heat.
• Garnish with spring onions and vegetable manchurian is ready to be served.

Keyword Indo Chinese, streetfood

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