Chinese Veg Recipes of India: Easy & Delicious Ideas

Chinese cuisine, with its bold flavors and vibrant textures, has found a unique and delicious home in India’s vegetarian kitchens. The fusion of Chinese cooking techniques with Indian vegetables and spices has given rise to a variety of mouthwatering dishes that are both comforting and exciting.

Whether it’s the tangy and crispy veg manchurian or the spicy schezwan noodles loaded with colorful veggies, these Chinese veg recipes of India are perfect for those craving something different yet familiar.

This blog post will take you through some of the most popular and easy-to-make Chinese vegetarian recipes that have become staples in Indian households and street food stalls alike. These dishes are perfect for family dinners, quick lunches, or even as party starters.

If you love experimenting with Indo-Chinese flavors, you’re in the right place!

Why You’ll Love This Recipe

Indian-style Chinese vegetarian recipes are beloved for their bold flavors and versatile ingredients. These recipes combine the best of Chinese stir-fry techniques with Indian spice profiles, making them accessible and satisfying.

They are quick to prepare, healthy, and perfect for using up any vegetables you have on hand.

You’ll appreciate how these recipes offer a delightful balance of sweet, sour, spicy, and umami flavors, often with a crispy texture that keeps every bite interesting. Whether you are a beginner or a seasoned cook, these dishes are straightforward to master and sure to impress your guests.

Ingredients

• Mixed vegetables: cabbage, capsicum, carrots, beans, and spring onions (3 cups, chopped)
• All-purpose flour: 1/2 cup (for veg manchurian)
• Cornflour: 1/4 cup (for batter and thickening sauce)
• Ginger-garlic paste: 1 tbsp
• Soy sauce: 3 tbsp
• Vinegar: 2 tbsp (preferably white vinegar)
• Green chilies: 2, finely chopped
• Red chili sauce: 2 tbsp
• Tomato ketchup: 2 tbsp
• Oil: for deep frying and stir-frying
• Salt: to taste
• Black pepper powder: 1 tsp
• Spring onions: 1/2 cup, chopped (for garnish)
• Noodles: 200g (for veg hakka noodles)
• Sesame oil: 1 tsp (optional, for aroma)

Equipment

• Wok or large frying pan: for stir-frying
• Deep frying pan or kadai: for frying manchurian balls
• Mixing bowls: for batter and veggies
• Knife and chopping board: for slicing vegetables
• Colander or strainer: to drain noodles
• Cooking spoon and spatula: for stirring
• Measuring cups and spoons: for precise quantities

Instructions

Veg Manchurian Balls

1. Prepare the vegetables: Finely chop all the mixed vegetables and blanch them in boiling water for 2 minutes. Drain and let cool.
2. Make the batter: In a large bowl, combine the blanched vegetables with all-purpose flour, cornflour, ginger-garlic paste, salt, and black pepper powder. Mix well to form a thick mixture that holds together.
3. Shape balls: Take small portions of the mixture and roll them into bite-sized balls.
4. Deep fry: Heat oil in a deep frying pan. Once hot, fry the balls in batches until golden brown and crispy. Remove and drain on paper towels.

Manchurian Sauce

5. Heat 2 tbsp oil in a wok. Add finely chopped garlic, ginger, and green chilies. Sauté for 1 minute.
6. Add 1/4 cup chopped spring onions and stir fry for a minute.
7. Add soy sauce, vinegar, red chili sauce, and tomato ketchup. Mix well and add 1/2 cup water.
8. Bring the sauce to a boil. Mix cornflour with some water to make a slurry and add to the sauce to thicken it.
9. Add salt and pepper to taste.
10. Add the fried manchurian balls to the sauce and toss gently to coat.
11. Garnish with chopped spring onions and serve hot.

Veg Hakka Noodles

12. Boil noodles as per package instructions. Drain and rinse with cold water to stop cooking.
13. Heat 2 tbsp oil in a wok. Add chopped garlic and sauté till fragrant.
14. Add mixed vegetables and stir fry on high heat for 2-3 minutes.
15. Add soy sauce, salt, and pepper. Toss well.
16. Add the cooked noodles and toss everything together.
17. Drizzle sesame oil and garnish with spring onions before serving.

Tips & Variations

For extra crunch, you can add chopped water chestnuts or bamboo shoots to your veg manchurian mixture.

If you prefer a healthier version, bake the manchurian balls instead of deep frying.

Try adding tofu cubes to the noodles for a protein boost.

Adjust the heat level by varying the amount of green chilies and chili sauce.

Nutrition Facts

Serving Suggestions

Serve your Chinese veg delights hot, paired with steamed rice or fried rice for a complete meal. These dishes also work wonderfully as starters or snacks during get-togethers.

Accompany the meal with a refreshing cucumber salad or some crispy spring rolls to elevate the experience.

For dessert ideas after your Indo-Chinese feast, check out our delightful Peanut Butter Gelato Recipe or a comforting Peda Recipe Ricotta Cheese. And if you love exploring more vegetarian recipes, don’t miss the Thelma Sanders Squash Recipe for a tasty vegetable side dish!

Conclusion

Chinese veg recipes of India beautifully showcase the fusion of two rich culinary traditions, resulting in dishes that are flavorful, colorful, and satisfying. These recipes are perfect for anyone looking to enjoy the charm of Chinese cooking while keeping meals vegetarian and wholesome.

With simple ingredients, easy steps, and a burst of bold flavors, you can whip up these dishes in your own kitchen and impress your family and friends. Whether you’re making veg manchurian, hakka noodles, or experimenting with your own variations, these recipes promise a delightful culinary journey.

So go ahead, get your wok ready, chop those veggies, and dive into the exciting world of Indo-Chinese vegetarian cooking!

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