Veg Manchurian recipe is a tasty Indian Chinese dish of fried vegetable balls in a spicy, sweet and tangy sauce.
Prep Time: 40 Minutes
Cook Time: 20 Minutes
Total Time: 1 Hour
Cuisine: Indo Chinese
Course: Main Course
Veg Manchurian recipe Ingredient
For Vegetable Balls
½ cup grated carrot½ cup finely chopped cabbage
¼ cup finely chopped green bell pepper
¼ cup finely chopped spring onions
½ teaspoon freshly crushed black pepper
2 tbsp all purpose flour
2 tbsp cornflour (corn starch)
½ tbsp 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 tbsp cornflour (known as corn starch outside india)
2 tbsp water
For Gravy Or Sauce
1 to 1.5 tbsp oil – toasted sesame oil
4 tbsp finely chopped onions or chopped spring onion whites
1 tbsp finely chopped ginger
1 tbsp finely chopped garlic
2 green chilies finely chopped
¼ cup finely chopped capsicum
1 tbsp finely chopped celery
½ tbsp soy sauce
1 tbsp tomato ketchup
2 to 3 tbsp red chili sauce
1 tbsp rice vinegar or regular white vinegar or apple cider vinegar
1 to 1.25 cups water or vegetable stock
½ tbsp black pepper powder or freshly crushed black pepper or white pepper powder
salt to taste
¼ to ½ tbsp raw sugar to taste or white sugar
1 tbsp spring onion greens for garnishing
Veg Manchurian Recipe Instructions
Making Vegetable Balls
Take the finely chopped or grated veggies in a bowl. Then add the dry ingredients – corn starch, all-purpose flour (maida), black pepper, and salt.
Mix and gather the whole mixture together. Then kind of mix and knead so that the veggies leave the water and you get a dough-like mixture. But do not knead like that a bread or roti dough. Gluten strands can form that will give a dense chewy texture to the fried veggie balls. So just mix very well and press so that the veggies release their juices.
Then take a small portion of the mixture in your hands. Press and roll it in your palm and make a round veggie ball. You can spread some oil on your palms while making the vegetable balls
Make all veggie balls this way and keep them aside.
Frying Veggie Balls
Heat oil for deep frying in a kadai or pan. Add a small piece of a ball to the hot oil. If the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready for frying these veg manchurian balls. If the balls break, then some more binding agent is required. So you can add 2 to 3 teaspoons of some more all purpose flour (maida).
Gently place the balls in the hot oil. The oil has to be medium hot. Too much heat and the Manchurian balls will be browned from the top and uncooked from inside. Less hot oil will make the balls absorb too much oil.
When cooked from one side, turn the balls with a slotted spoon and Fry the balls till crisp and golden.
Remove them with a slotted or perforated spoon and drain as much as oil as possible. Place the fried veg manchurian balls on kitchen paper towels. For a low fat version, you can cook the veggie balls in an appe-appam pan or æbleskiver pan. Fry the veg manchurian balls this way in batches and keep aside.