Best Chinese Veg Manchurian Recipe for Quick Dinner

Chinese Veg Manchurian is one of those irresistible Indo-Chinese dishes that perfectly balances crispy, fried vegetable balls with a tangy, spicy sauce. This dish has gained immense popularity in many households and restaurants due to its bold flavors and satisfying texture.

Whether you are a vegetarian, a fan of Asian cuisine, or simply looking for a delicious appetizer or main course, this Veg Manchurian recipe is a must-try. The secret lies in the combination of fresh vegetables, a light batter, and the rich, umami-packed Manchurian sauce that elevates the dish to a whole new level.

In this blog post, I will guide you through the best Chinese Veg Manchurian recipe that you can easily make at home. With realistic ingredient quantities and straightforward instructions, you’ll be able to whip up a plate of this crowd-pleaser in no time.

Plus, I’ll share tips and variations to customize the dish to your liking. Let’s dive into this delicious culinary adventure!

Why You’ll Love This Recipe

This Veg Manchurian recipe stands out because it offers a perfect blend of textures and flavors. The vegetable balls are crispy on the outside yet soft and flavorful on the inside.

The sauce is rich, tangy, slightly sweet, and packs a punch of spice that can be adjusted according to your preference.

It’s an excellent option for vegetarians or anyone looking to add more veggies to their diet without compromising on taste. Plus, it pairs wonderfully with steamed rice or noodles, making it a versatile dish for any meal.

Ingredients

• For the Manchurian Balls:
• 1 cup finely chopped cabbage
• 1/2 cup grated carrots
• 1/2 cup finely chopped capsicum (bell pepper)
• 1/4 cup finely chopped spring onions (white part)
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 green chilies, finely chopped (adjust to taste)
• 1/2 cup all-purpose flour (maida)
• 1/4 cup cornflour
• Salt to taste
• Black pepper powder to taste
• Oil for deep frying
• For the Manchurian Sauce:
• 2 tbsp oil
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped ginger
• 2 green chilies, slit
• 1/2 cup chopped spring onion greens
• 1/2 cup finely chopped capsicum
• 2 tbsp soy sauce
• 2 tbsp tomato ketchup
• 1 tbsp chili sauce (adjust for spice)
• 1 tsp vinegar
• 1 tbsp cornflour mixed in 1/2 cup water (slurry)
• Salt to taste
• Freshly ground black pepper

Equipment

• Mixing bowls
• Knife and chopping board
• Frying pan or wok (kadai)
• Slotted spoon
• Measuring spoons and cups
• Serving plate
• Small bowl for cornflour slurry

Instructions

1. Prepare the vegetable mixture: In a large mixing bowl, combine the finely chopped cabbage, grated carrots, capsicum, spring onion whites, minced garlic, grated ginger, and chopped green chilies. Mix well.
2. Add binding ingredients: To the vegetable mix, add all-purpose flour, cornflour, salt, and black pepper powder. The flours help bind the mixture so the balls hold their shape. Mix thoroughly until you get a slightly sticky dough. If the mixture feels too dry, sprinkle a little water, but avoid making it too wet.
3. Shape the Manchurian balls: Take small portions of the mixture and roll them into smooth, bite-sized balls. Set them aside on a plate.
4. Heat oil for deep frying: In a wok or deep frying pan, heat enough oil on medium-high heat. To test if the oil is ready, drop a small piece of the mixture into the oil; it should sizzle and rise to the surface quickly.
5. Fry the balls: Carefully drop the vegetable balls into the hot oil in batches. Do not overcrowd the pan. Fry until golden brown and crisp on all sides, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
6. Prepare the Manchurian sauce: In a separate pan or wok, heat 2 tablespoons of oil over medium heat. Add chopped garlic, ginger, and slit green chilies. Sauté until fragrant, about 1-2 minutes.
7. Add vegetables: Add the chopped capsicum and spring onion greens. Stir-fry for 2-3 minutes until slightly tender but still crunchy.
8. Add sauces: Stir in soy sauce, tomato ketchup, chili sauce, and vinegar. Mix well and cook for another minute.
9. Thicken the sauce: Pour in the cornflour slurry slowly while stirring continuously to avoid lumps. Cook until the sauce thickens to a glossy, coat-like consistency. Adjust salt and pepper as needed.
10. Combine balls and sauce: Add the fried Manchurian balls to the sauce and gently toss them to coat evenly. Cook together for 2 minutes to allow the flavors to meld.
11. Serve hot: Transfer to a serving plate and garnish with extra spring onion greens if desired. Enjoy your delicious Veg Manchurian with steamed rice or noodles.

Tips & Variations

Always chop the vegetables finely so that the Manchurian balls hold their shape better and cook evenly. Using fresh vegetables ensures a crisp texture inside the balls.

If you prefer a gluten-free version, substitute all-purpose flour with rice flour or chickpea flour. Adjust the frying time accordingly.

For a healthier alternative, consider baking the vegetable balls at 400°F (200°C) for 20-25 minutes, turning halfway through, instead of deep frying.

You can customize the vegetable mix by adding finely chopped mushrooms, corn kernels, or beans for added flavor and nutrition.

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

Nutrition Facts

Nutrition values may vary based on specific ingredients and portion sizes.

Serving Suggestions

Veg Manchurian is incredibly versatile and pairs well with a variety of dishes. Serve it as an appetizer or as part of a meal.

• Enjoy with steamed white or brown rice for a classic Indo-Chinese meal.
• Serve alongside vegetable fried rice or garlic noodles for a complete dinner.
• Use it as a filling for wraps or sandwiches for a quick lunch option.
• Pair with Kikkoman Stir Fry Sauce Recipes to experiment with different flavor profiles.

Conclusion

This Chinese Veg Manchurian recipe is a delicious and satisfying dish that brings the best of Indo-Chinese flavors right to your kitchen. The crispy vegetable balls combined with a tangy, spicy sauce create a perfect harmony that appeals to all palates.

What makes this recipe even better is its adaptability—you can tweak the spice levels, swap veggies, or even bake instead of fry for a healthier version.

Whether you’re cooking for family, entertaining guests, or simply craving some comfort food, this Veg Manchurian recipe is a guaranteed crowd-pleaser. Don’t hesitate to pair it with other exciting recipes like the Magic Dough Recipe or try out the Kid Friendly Asian Recipes to build your own Asian-inspired menu at home.

Happy cooking and enjoy this flavorful journey!

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