Cooking Recipes Veg Manchurian: Easy & Delicious Ideas

Veg Manchurian is a beloved Indo-Chinese dish that has captured the hearts of food enthusiasts worldwide. This flavorful combination of crispy vegetable balls tossed in a tangy, spicy sauce makes for a perfect appetizer or main course.

Whether you’re cooking for family, friends, or just craving a taste of this street-food classic at home, this recipe will guide you through making authentic Veg Manchurian from scratch. The dish beautifully balances the crunchiness of the fried vegetable dumplings with the bold, umami-packed sauce that coats them, offering an irresistible harmony of textures and flavors.

Perfect for those who enjoy a little heat and crave something savory, Veg Manchurian is also versatile — you can serve it dry as a snack or with gravy over steamed rice or noodles. This recipe is vegetarian-friendly, packed with nutritious vegetables, and can be easily customized.

Dive into the world of Indo-Chinese cuisine with this simple, delicious Veg Manchurian recipe that will surely become a staple in your kitchen!

Why You’ll Love This Recipe

This Veg Manchurian recipe is a perfect blend of crunchy and saucy, creating a delightful experience with every bite. It uses fresh vegetables, making it healthier and more wholesome than store-bought alternatives.

The sauce is rich in flavor but easy to prepare with common pantry ingredients. Plus, the recipe is versatile, allowing you to make it either dry or with a luscious gravy.

The dish is a crowd-pleaser, ideal for parties, quick dinners, or even meal prepping. If you enjoy Indo-Chinese cuisine or are looking to explore vegetarian options that burst with flavor, this recipe will quickly become a favorite.

For more vegetable-forward recipes, check out our A to Z Vegetarian Recipes for Every Meal and Occasion.

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)
• 1/2 cup all-purpose flour (maida)
• 1/4 cup cornflour
• 1 tsp ginger-garlic paste
• 1-2 green chilies, finely chopped
• Salt to taste
• Black pepper powder, 1/2 tsp
• Water as needed to make batter
• 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 spring onions (green part)
• 1/2 cup finely chopped capsicum
• 2 tbsp soy sauce
• 1 tbsp tomato ketchup
• 1 tbsp chili sauce (adjust to taste)
• 1 tsp vinegar
• 1/2 cup water or vegetable broth
• 1 tbsp cornflour mixed with 3 tbsp water (slurry)
• Salt to taste

Equipment

• Mixing bowls
• Deep frying pan or wok
• Slotted spoon
• Chopping board and knife
• Measuring spoons and cups
• Large skillet or wok for sauce preparation
• Spatula or wooden spoon
• Plate lined with paper towels for draining fried balls

Instructions

1. Prepare the vegetable mixture: In a large bowl, combine the finely chopped cabbage, grated carrot, capsicum, and spring onion whites. Add the ginger-garlic paste, chopped green chilies, salt, and black pepper powder.
2. Make the batter: Add the all-purpose flour and cornflour to the vegetable mix. Gradually add water little by little to form a thick batter that holds shape but is not too runny.
3. Shape the Manchurian balls: Take small portions of the batter and roll them into smooth balls, about 1-inch diameter. Set aside on a plate.
4. Deep fry the balls: Heat oil in a deep frying pan on medium heat. Once hot, fry the balls in batches until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
5. Prepare the sauce: In a separate wok or large skillet, heat 2 tablespoons of oil. Add the chopped garlic, ginger, and slit green chilies. Sauté for 1-2 minutes until fragrant.
6. Add vegetables: Toss in the spring onion greens and capsicum. Stir-fry on high heat for 2-3 minutes, keeping them crunchy yet tender.
7. Add sauces and seasoning: Lower the heat and add soy sauce, tomato ketchup, chili sauce, and vinegar. Stir well to combine all flavors.
8. Add liquid: Pour in the water or vegetable broth and bring it to a gentle boil.
9. Thicken the sauce: Slowly add the cornflour slurry while stirring continuously to avoid lumps. Cook until the sauce thickens to your desired consistency.
10. Combine Manchurian balls and sauce: Add the fried vegetable balls to the sauce and toss gently to coat them evenly. Cook for another 2 minutes so the balls absorb some sauce but remain crispy.
11. Serve hot: Garnish with chopped spring onion greens and serve immediately.

Tips & Variations

Tip: For a gluten-free version, substitute all-purpose flour with chickpea flour or rice flour, and ensure soy sauce is gluten-free.

Variation: Try baking the Manchurian balls instead of frying for a healthier option. Place them on a baking tray and bake at 375°F (190°C) for 20-25 minutes, turning halfway.

You can also experiment by adding finely chopped mushrooms or corn to the vegetable mix for extra texture. To make a dry version, reduce the water in the sauce and cook until almost all liquid evaporates.

For a spicier kick, add extra chili sauce or a pinch of red chili powder. Don’t forget to check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for making your own fiery mix.

Nutrition Facts

Note: Nutrition values vary based on oil quantity and portion size.

Serving Suggestions

Veg Manchurian pairs wonderfully with steamed white rice or fried rice, making a complete and satisfying meal. You can also serve it alongside Asian Vegetarian Main Course Recipes for Every Meal like vegetable hakka noodles or chili garlic noodles.

For a lighter option, serve the dry Manchurian balls as a party appetizer with toothpicks and a side of tangy dipping sauce. It also works great as a side dish with plain parathas or even simple garlic bread for fusion meals.

Conclusion

Veg Manchurian is a delightful dish that perfectly combines crispy textures and vibrant flavors, making it a favorite in Indo-Chinese cuisine. This recipe is straightforward, uses fresh vegetables, and balances spicy, tangy, and savory notes, offering a fantastic homemade alternative to restaurant versions.

Whether you serve it as a snack, appetizer, or main dish, it’s sure to impress.

With easy-to-follow steps and customizable options, anyone can make Veg Manchurian at home. It’s a great way to enjoy a vegetarian dish packed with flavor and nutrition.

Don’t hesitate to explore more exciting and healthy vegetarian recipes like this by visiting our Cheap Vegetarian Recipes For Families Everyone Will Love and expand your culinary repertoire!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Veg Manchurian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A popular Indo-Chinese dish featuring vegetable dumplings in a tangy, spicy sauce. Perfect as an appetizer or main course with fried rice or noodles.”, “prepTime”: “PT20M”, “cookTime”: “PT25M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 cups mixed vegetables (cabbage, carrots, beans), finely chopped”, “1/2 cup all-purpose flour”, “1/4 cup cornflour”, “2 green chilies, finely chopped”, “1 tbsp ginger-garlic paste”, “Salt to taste”, “Oil for deep frying”, “2 tbsp oil”, “1 tbsp finely chopped garlic”, “1/2 cup finely chopped onions”, “1/2 cup capsicum, chopped”, “2 tbsp soy sauce”, “1 tbsp chili sauce”, “1 tbsp tomato ketchup”, “1 tsp vinegar”, “1 cup water”, “1 tbsp cornflour mixed with 2 tbsp water (slurry)”, “2-3 spring onions, chopped”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Mix chopped vegetables, flour, cornflour, green chilies, ginger-garlic paste, and salt to form a dough.”}, {“@type”: “HowToStep”, “text”: “Shape the mixture into small balls.”}, {“@type”: “HowToStep”, “text”: “Heat oil and deep fry the balls until golden brown; drain on paper towels.”}, {“@type”: “HowToStep”, “text”: “In a pan, heat 2 tbsp oil and saut\u00e9 garlic until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add onions and capsicum; cook for 2-3 minutes.”}, {“@type”: “HowToStep”, “text”: “Add soy sauce, chili sauce, tomato ketchup, vinegar, and water; bring to a boil.”}, {“@type”: “HowToStep”, “text”: “Add cornflour slurry to thicken the sauce, stirring continuously.”}, {“@type”: “HowToStep”, “text”: “Add fried vegetable balls to the sauce and coat well.”}, {“@type”: “HowToStep”, “text”: “Garnish with chopped spring onions and serve hot.”}], “nutrition”: {“calories”: “320 kcal”, “proteinContent”: “8 g”, “fatContent”: “18 g”, “carbohydrateContent”: “30 g”}}