Chinese Veg Manchurian Recipe By Sanjeev Kapoor Made Easy

Chinese Veg Manchurian is a beloved Indo-Chinese delicacy that brings together the rich flavors of vegetables with a tangy, spicy sauce. Popularized by chefs like Sanjeev Kapoor, this dish is a perfect blend of crispy fried vegetable balls simmered in a savory, flavorful Manchurian sauce.

Ideal for parties, quick dinners, or anytime you crave something both comforting and exciting, this recipe is easy to follow and guarantees restaurant-style results at home.

Whether you’re a seasoned cook or a beginner, the combination of crunchy, juicy veggies with a luscious sauce will surely delight your taste buds. Plus, it’s vegetarian-friendly, making it a versatile choice for a variety of dietary preferences.

Let’s dive into Sanjeev Kapoor’s version of Chinese Veg Manchurian and explore why this recipe should be your next kitchen adventure!

Why You’ll Love This Recipe

This Chinese Veg Manchurian recipe by Sanjeev Kapoor stands out because it perfectly balances textures and flavors. The vegetable balls are crispy on the outside yet soft inside, while the Manchurian sauce is tangy, slightly sweet, and packs just the right amount of heat.

It’s a fantastic fusion dish that combines Indian spices with Chinese cooking techniques.

Another reason to love this recipe is its versatility. You can serve it as an appetizer, side dish, or main course with fried rice or noodles.

The ingredients are easy to find, and the preparation steps are straightforward, making it accessible even on busy weeknights. Plus, it’s a great way to sneak in extra veggies for the whole family!

Ingredients

• For the Manchurian Balls:
• 1 cup finely chopped cabbage
• 1 cup grated carrots
• 1/2 cup finely chopped capsicum (bell pepper)
• 1/2 cup finely chopped beans
• 2 tbsp all-purpose flour (maida)
• 2 tbsp cornflour
• 1 tsp ginger-garlic paste
• Salt to taste
• Black pepper powder, 1/2 tsp
• Oil for deep frying
• For the Manchurian Sauce:
• 2 tbsp oil
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped ginger
• 2-3 green chilies, slit
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped capsicum (bell pepper)
• 2 tbsp soy sauce
• 2 tbsp tomato ketchup
• 1 tbsp chili sauce (adjust as per heat preference)
• 1/2 cup water
• 1 tsp cornflour mixed in 2 tbsp water (slurry)
• Salt to taste
• 1/2 tsp black pepper powder
• Spring onions for garnish

Equipment

• Mixing bowls (small and large)
• Deep frying pan or wok
• Slotted spoon
• Knife and chopping board
• Measuring spoons and cups
• Spatula or wooden spoon
• Serving plate

Instructions

1. Prepare the Manchurian balls: In a large mixing bowl, combine the chopped cabbage, grated carrots, capsicum, and beans. Add the all-purpose flour, cornflour, ginger-garlic paste, salt, and black pepper powder.
2. Mix everything well until it forms a slightly sticky mixture that can be shaped into small balls. If the mixture is too dry, add a little water carefully, one teaspoon at a time.
3. Shape the mixture into small, bite-sized balls. Make sure they are compact to avoid breaking during frying.
4. Heat oil in a deep frying pan over medium heat. Once hot, carefully add the balls in batches and deep fry until they turn golden brown and crisp on all sides.
5. Remove the fried balls using a slotted spoon and place them on a paper towel to drain excess oil.
6. Make the Manchurian sauce: Heat 2 tablespoons oil in a wok or frying pan. Add the chopped garlic, ginger, and slit green chilies. Sauté until fragrant, about 30 seconds.
7. Add the chopped onions and capsicum, and stir fry on high heat for 2-3 minutes until slightly tender but still crunchy.
8. Stir in the soy sauce, tomato ketchup, and chili sauce. Mix well and cook for another minute to blend the flavors.
9. Add 1/2 cup water and bring the sauce to a gentle boil.
10. Slowly add the cornflour slurry while stirring continuously to thicken the sauce. Cook for 2-3 minutes until the sauce is glossy and coats the back of the spoon.
11. Season with salt and black pepper powder according to taste. Remember soy sauce adds saltiness, so adjust accordingly.
12. Add the fried Manchurian balls to the sauce, gently tossing to coat them evenly without breaking their shape.
13. Cook for another minute so the balls soak up some sauce but remain crispy outside.
14. Garnish with chopped spring onions and serve hot.

Tips & Variations

“For extra crunch, double-fry the Manchurian balls: fry once until pale golden, drain, then fry again until deep golden and crispy.”

If you want a healthier twist, you can bake the Manchurian balls instead of frying. Spray lightly with oil and bake at 200°C (390°F) for 20-25 minutes, turning halfway.

Feel free to experiment with vegetables — finely chopped mushrooms, corn, or peas work beautifully in this recipe. You can also make a dry Manchurian by reducing the sauce to a glaze instead of a gravy.

To make it vegan, ensure the sauces you use do not contain any animal products, and substitute any egg-based thickeners with cornstarch.

Nutrition Facts

Serving Suggestions

Chinese Veg Manchurian pairs wonderfully with steamed rice or fried rice for a fulfilling meal. You can also serve it alongside Hakka noodles or garlic noodles to complete the Indo-Chinese experience.

For a party appetizer, serve the Manchurian balls dry with toothpicks and a sprinkle of spring onions. Accompany it with a tangy dip or extra chili sauce on the side for heat lovers.

To balance the spicy and savory flavors, a fresh cucumber salad or a light soup can be served as a starter.

Craving more exciting recipes? Check out these favorites: Thelma Sanders Squash Recipe, Bariatric Meatloaf Recipe, and Pickled Cherry Pepper Recipe.

Conclusion

Chinese Veg Manchurian by Sanjeev Kapoor is a delightful dish that captures the essence of Indo-Chinese cuisine with its vibrant flavors and satisfying textures. Easy to prepare and highly adaptable, it’s a recipe that brings the taste of your favorite restaurant right into your kitchen.

Whether you’re cooking for family, friends, or just treating yourself, the crispy vegetable balls drenched in a tangy, spicy sauce are sure to impress. With simple ingredients and clear steps, this dish is perfect for any occasion and will quickly become a favorite in your recipe collection.

So gather your veggies, fire up your wok, and enjoy the magic of homemade Chinese Veg Manchurian!

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