Veg Manchurian Recipe
Crispy mixed vegetable balls fried golden and tossed in a tangy, bold Indo-Chinese Manchurian sauce. Serve dry as an appetizer or with extra sauce alongside veg fried rice or hakka noodles.
Ingredients
For the Manchurian Balls
- 1¼ cups cabbage finely chopped
- ½ cup carrot about 1 medium carrot; grated
- ¼ cup French beans optional but adds flavor; finely chopped
- 2 tablespoons capsicum finely grated or minced
- ¼ cup spring onion finely chopped
- 3 tablespoons cornstarch
- 3 tablespoons all-purpose flour maida
- ¼ to ½ cup bread crumbs optional; keeps balls crisp for up to 2 hours
- 1 teaspoon ginger-garlic paste
- ¼ to ½ teaspoon crushed black pepper
- 2 pinches salt very little; vegetables already hold moisture
- Oil for deep frying
For the Manchurian Sauce
- 1½ tablespoons oil fresh, not the frying oil
- ¾ tablespoon garlic finely chopped
- ½ tablespoon ginger finely chopped
- ¼ cup spring onion finely chopped
- ¼ cup capsicum finely chopped
- 1 tablespoon soy sauce or tamari for gluten-free
- 2 tablespoons red chili sauce adjust to your heat level
- 1 tablespoon ketchup optional, adds mellow sweetness
- ¾ tablespoon cornstarch dissolved in ¼ cup water
- 1 cup water or vegetable stock use ½ cup for dry version
- 1 to 1½ teaspoon sugar
- 1 teaspoon vinegar
- Salt and pepper to taste
Optional — Color Boost
- ½ to ¾ teaspoon Kashmiri red chili powder made into a paste with 1½ tablespoons water
Instructions
Prep the Vegetables
- Use room-temperature vegetables. Cold cabbage from the fridge releases too much moisture and breaks the balls.
- Soak cabbage in warm water for 3 to 4 minutes, drain completely, and spread on a clean kitchen towel to air dry. Chop finely and let sit a few more minutes.
- Grate the carrots. Finely chop beans, capsicum, and spring onion. Keep a separate portion of spring onion, capsicum, ginger, and garlic set aside for the sauce.
Make the Manchurian Balls
- Combine all ball vegetables in a large bowl. Add cornstarch, flour, ginger-garlic paste, pepper, and a pinch of salt. Mix gently until the mixture holds together.
- If serving at a party or frying ahead, mix in bread crumbs now; they keep the balls crisp for up to 2 hours.
- Roll into walnut-sized balls (12 to 14 total). Pack gently — do not squeeze hard or the inside will be dense.
Fry the Balls
- Heat oil in a deep pan. Test by dropping a tiny piece of mixture into the oil; it should rise slowly without browning immediately.
- Gently slide balls in. Do not touch for the first minute. Fry on medium flame, turning occasionally, until evenly golden and crisp.
- Drain on kitchen paper. Oven option: bake at 200°C (400°F) on a greased wire rack for 20 to 23 minutes, turning every 8 minutes.
Make the Manchurian Sauce
- Heat fresh oil in a wok on the highest flame. Add ginger and garlic, stir-fry for 1 minute.
- Add spring onion and capsicum. Stir constantly for 1 to 2 minutes on high flame until edges are lightly charred.
- Lower the heat. Add soy sauce, red chili sauce, and ketchup. Stir in the cornstarch-water mixture. Add optional red chili paste for deeper color.
- Pour in water, stir well, and taste. Adjust with sugar, vinegar, salt, and pepper until the sauce is slightly sour, mildly sweet, and spicy.
- Cook on medium heat until sauce thickens slightly. It thickens further as it cools, so stop just before target consistency. Let cool 5 to 7 minutes before adding balls.
Bring It Together
- Add fried balls to the sauce just before serving. Toss gently to coat.
- Garnish with chopped spring onion greens and serve immediately.
Notes
Dry vs gravy: for dry manchurian use ½ cup water and 1 tsp cornstarch; for semi-dry use ¾ cup water; for gravy use 1 cup water.
Bread crumbs are optional but recommended for parties. They keep the balls crisp for up to 2 hours after adding to sauce.
Gluten-free: swap all-purpose flour with rice flour and use tamari instead of soy sauce. Add gluten-free bread crumbs to help the balls hold.
Make ahead: fry the balls up to 2 hours ahead (with bread crumbs). Store on a wire rack so air circulates. Add to sauce only just before serving.
Storage: store sauce and balls separately in airtight containers in the refrigerator for up to 2 days. Reheat balls in a dry pan or air fryer to restore crispiness.
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