Chinese Veg Manchurian Recipe Video: Easy Step-by-Step Guide

If you love the bold flavors of Indo-Chinese cuisine, then this Chinese Veg Manchurian recipe video will be your new favorite! This dish combines crispy vegetable dumplings with a tangy, spicy, and slightly sweet Manchurian sauce that will tantalize your taste buds.

Perfect as an appetizer or a side dish, veg Manchurian is beloved in Indian households and restaurants alike for its irresistible combination of textures and flavors.

Whether you’re a seasoned cook or a beginner, this recipe is straightforward and fun to make. You’ll learn how to prepare the vegetable balls, fry them to perfection, and whip up a luscious sauce that clings beautifully to each bite.

Plus, we include a video walkthrough so you can cook along easily. Ready to impress your family and friends with this crowd-pleasing Indo-Chinese classic?

Let’s dive right in!

Why You’ll Love This Recipe

Veg Manchurian is a fantastic way to enjoy a restaurant-style Indo-Chinese treat right at home. It’s vegetarian, packed with nutritious vegetables, and has a perfect balance of spicy, sweet, and savory flavors.

This recipe is:

• Easy to customize: Add or substitute your favorite vegetables to suit your taste.
• Crispy and saucy: The fried vegetable balls provide a wonderful crunch that contrasts with the glossy Manchurian sauce.
• Versatile: Serve it as a starter, snack, or pair it with steamed rice or noodles for a full meal.

Plus, making it yourself means you control the ingredients and spice level, making it healthier and more suited to your palate.

Ingredients

• For the Veg Balls:
• 1 cup finely chopped cabbage
• 1/2 cup grated carrot
• 1/2 cup finely chopped capsicum (bell pepper)
• 1/4 cup finely chopped beans
• 2 tablespoons all-purpose flour (maida)
• 2 tablespoons cornflour
• 1 teaspoon ginger-garlic paste
• Salt to taste
• Black pepper powder, 1/2 teaspoon
• Oil for deep frying
• For the Manchurian Sauce:
• 2 tablespoons oil
• 1 tablespoon finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2-3 green chilies, slit
• 1/2 cup finely chopped onions
• 1/2 cup finely chopped capsicum
• 2 tablespoons soy sauce
• 1 tablespoon chili sauce (adjust to taste)
• 1 tablespoon tomato ketchup
• 1 teaspoon vinegar
• 1 cup water or vegetable broth
• 1 tablespoon cornflour mixed in 3 tablespoons water (slurry)
• Salt to taste
• Freshly ground black pepper, to taste
• Spring onions, chopped, for garnish

Equipment

• Mixing bowls
• Frying pan or deep wok (kadhai)
• Slotted spoon
• Spatula
• Knife and chopping board
• Measuring spoons and cups
• Serving plate
• Video recording device (optional, to capture your cooking)

Instructions

1. Prepare the vegetable mixture: In a large bowl, combine the finely chopped cabbage, grated carrot, capsicum, and beans. Add the ginger-garlic paste, salt, black pepper, all-purpose flour, and cornflour. Mix everything well until the mixture binds together. If it’s too loose, add a little more cornflour.
2. Shape the veg balls: Take small portions of the mixture and roll them into smooth, bite-sized balls. Set them aside on a plate.
3. Deep fry the veg balls: Heat oil in a deep frying pan or wok over medium heat. Once hot, gently drop the veg balls into the oil, frying a few at a time to avoid overcrowding. Fry until golden brown and crisp on all sides, about 5-6 minutes. Remove with a slotted spoon and drain on paper towels.
4. Prepare the Manchurian sauce: In a separate pan, heat 2 tablespoons of oil. Add the chopped garlic, ginger, and green chilies. Sauté for about 30 seconds until fragrant.
5. Add onions and capsicum: Toss in the chopped onions and capsicum. Stir fry on high heat for 2-3 minutes, keeping the veggies crunchy.
6. Add sauces and seasoning: Stir in the soy sauce, chili sauce, tomato ketchup, and vinegar. Mix well and cook for another minute.
7. Add water or broth: Pour in 1 cup of water or vegetable broth and bring the mixture to a gentle boil.
8. Thicken the sauce: Slowly add the cornflour slurry while stirring continuously. This will thicken the sauce in a minute or two. Adjust salt and pepper to taste.
9. Combine veg balls with sauce: Add the fried veg balls to the sauce and toss gently to coat them evenly. Cook for 2 more minutes so the balls absorb some of the sauce.
10. Garnish and serve: Sprinkle chopped spring onions over the top and serve hot. Veg Manchurian pairs wonderfully with fried rice or noodles.

Tips & Variations

Tip: For extra crunch, double-fry the veg balls by frying them once, letting them cool, and frying again for a crispier texture.

Variation: You can make a dry version of Veg Manchurian by tossing the fried balls in the sauce until coated but without adding water. This version is great as an appetizer or party snack.

Healthier option: Try baking the veg balls instead of frying to reduce oil consumption.

Customize your veggies: Feel free to add finely chopped mushrooms, corn, or even grated beetroot for color and nutrition.

Nutrition Facts

Serving Suggestions

Veg Manchurian is incredibly versatile and can be enjoyed in many ways:

• Serve it as a starter or appetizer with a side of chili-garlic sauce.
• Pair it with Thelma Sanders Squash Recipe or simple steamed rice for a comforting meal.
• Enjoy it with fried rice or Hakka noodles for a complete Indo-Chinese feast.
• For a lighter meal, serve with a fresh cucumber salad or sautéed greens.

Conclusion

This Chinese Veg Manchurian recipe video is a must-try if you want to bring the delicious flavors of Indo-Chinese cuisine to your kitchen. Crispy vegetable balls coated in a savory, tangy sauce make for a delightful dish that’s perfect for any occasion.

Whether you’re cooking for a family dinner or a casual get-together, this recipe is sure to impress and satisfy everyone at the table.

The best part? You can tweak the spice levels and ingredients to suit your preferences, making it your own signature dish.

Don’t forget to check out other delightful recipes like the Bariatric Meatloaf Recipe or the zingy Pickled Cherry Pepper Recipe to expand your culinary repertoire. Happy cooking!

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