Ching’s Veg Manchurian Recipe: Easy and Delicious Guide

If you’re craving a delicious Indo-Chinese treat that is both flavorful and satisfying, Ching’s Veg Manchurian recipe is the perfect choice. This dish combines crispy vegetable balls with a tangy, spicy sauce that will tantalize your taste buds.

Whether you’re a vegetarian or simply looking to add more veggies to your diet in a fun way, this recipe is sure to become a favorite at your dinner table. It’s ideal for family meals, parties, or even a quick weeknight dinner because it is easy to prepare yet packed with rich flavors.

Ching’s Veg Manchurian offers a wonderful blend of textures and aromas, featuring deep-fried vegetable dumplings tossed in a luscious sauce made with soy, garlic, ginger, and chili. The balance of sweet, sour, and savory notes makes this dish truly irresistible.

Plus, it’s a great way to sneak in nutritious vegetables like cabbage, carrots, and capsicum. Ready to impress your friends and family?

Let’s dive into this delightful recipe!

Why You’ll Love This Recipe

Ching’s Veg Manchurian strikes the perfect harmony between crunchy and saucy, making it a crowd-pleaser for both kids and adults alike. The recipe is:

• Vegetarian and wholesome: Packed with fresh vegetables that add nutrition and texture.
• Quick and easy to make: You can prepare it in under 45 minutes without compromising on flavor.
• Customizable: Adjust the spice levels or add your favorite veggies to suit your taste.
• Great for meal prep: Make the Manchurian balls ahead of time and toss them in sauce just before serving.
• Perfect party appetizer or main course: Serve with fried rice or noodles for a complete Indo-Chinese meal.

Ingredients

• For the Manchurian balls:
• 1 cup finely chopped cabbage
• 1/2 cup grated carrot
• 1/2 cup finely chopped capsicum (bell pepper)
• 1/4 cup finely chopped spring onions (white part)
• 2-3 tbsp all-purpose flour (maida)
• 2 tbsp cornflour
• 1 tsp ginger-garlic paste
• Salt to taste
• Freshly ground black pepper, 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 green chilies, finely chopped (adjust to taste)
• 1/2 cup finely chopped spring onions (green part)
• 1/4 cup finely chopped capsicum
• 2 tbsp soy sauce
• 1 tbsp tomato ketchup
• 1 tbsp chili sauce (Schezwan or any hot chili sauce)
• 1 tsp vinegar
• 1 tsp cornflour mixed with 3 tbsp water (slurry)
• Salt to taste
• Freshly ground black pepper, 1/2 tsp
• 1/2 cup water or vegetable broth

Equipment

• Large mixing bowl
• Deep frying pan or wok
• Slotted spoon
• Chopping board and sharp knife
• Small bowl for cornflour slurry
• Spatula or wooden spoon
• Plate lined with paper towels
• Measuring spoons and cups

Instructions

1. Prepare the vegetable mixture: In a large bowl, combine finely chopped cabbage, grated carrot, capsicum, and spring onions (white part). Add ginger-garlic paste, salt, black pepper, all-purpose flour, and cornflour. Mix everything thoroughly to form a mixture that holds together but is not too wet.
2. Shape the Manchurian balls: Take small portions of the vegetable mixture and roll them into bite-sized balls. If the mixture is too loose, add a little more cornflour or all-purpose flour to help bind.
3. Heat oil for deep frying: In a deep frying pan or wok, heat enough oil on medium heat. To test if the oil is ready, drop a small piece of dough; it should rise to the surface immediately with bubbles.
4. Deep fry the balls: Carefully drop the vegetable balls into the hot oil in batches. Fry them until golden brown and crisp on all sides, turning occasionally. Remove with a slotted spoon and place on paper towels to drain excess oil.
5. Make the Manchurian sauce: In a separate pan or wok, heat 2 tbsp oil over medium heat. Add chopped garlic, ginger, and green chilies. Sauté until aromatic but not burnt.
6. Add veggies to the sauce: Toss in the chopped spring onions (green part) and capsicum. Stir-fry for about 2 minutes until slightly tender but still crunchy.
7. Add sauces and seasonings: Stir in soy sauce, tomato ketchup, chili sauce, and vinegar. Mix well and cook for another minute.
8. Add water or broth: Pour in 1/2 cup water or vegetable broth and bring the mixture to a gentle boil.
9. Thicken the sauce: Slowly add the cornflour slurry while stirring continuously. The sauce will thicken quickly; cook for another minute until glossy.
10. Toss the Manchurian balls: Add the fried vegetable balls into the sauce and gently toss to coat them evenly. Cook for 2-3 minutes allowing the balls to absorb the flavors.
11. Final seasoning: Adjust salt and pepper to taste. Garnish with additional chopped spring onions if desired.
12. Serve hot: Serve your delicious Ching’s Veg Manchurian immediately with steamed rice or fried noodles.

Tips & Variations

For extra crunch, you can double-fry the Manchurian balls: fry them once, let them cool, and fry again for a crispier texture.

If you prefer a healthier version, try shallow frying or baking the vegetable balls instead of deep frying. You can also add finely chopped mushrooms or corn to the vegetable mix for added flavor and nutrition.

Want to make it vegan? Use gluten-free soy sauce and ensure the ketchup and chili sauces have no animal products.

For a milder taste, reduce the green chilies and chili sauce quantities. To spice it up, add a pinch of red chili flakes or a few drops of sesame oil at the end.

Nutrition Facts

Serving Suggestions

Ching’s Veg Manchurian pairs beautifully with a variety of sides. For a classic Indo-Chinese meal, serve it alongside Thelma Sanders Squash Recipe or steamed fried rice.

For a low-carb option, enjoy it with sautéed or steamed vegetables. It also makes a fantastic appetizer or snack at parties, served with toothpicks for easy eating.

For a complete meal, try pairing this dish with other delicious recipes like Bariatric Meatloaf Recipe for your non-vegetarian guests or spice things up with a side of pickled flavors such as the Pickled Cherry Pepper Recipe.

Conclusion

Ching’s Veg Manchurian is a flavorful, easy-to-make Indo-Chinese dish that never fails to impress. Its combination of crispy vegetable balls and a tangy, spicy sauce creates a perfect harmony of flavors that can please any palate.

Whether you’re cooking for family, friends, or treating yourself, this recipe brings a genuine taste of Chinese-inspired Indian cuisine right to your kitchen.

Not only is it delicious, but it’s also highly customizable, allowing you to adjust spice levels and ingredients to your liking. The best part is how quickly this recipe comes together, making it ideal for busy weeknights or last-minute gatherings.

So next time you want a crowd-pleasing dish that’s both nutritious and indulgent, give this Veg Manchurian recipe a try—they’ll be asking for seconds in no time!

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