Vegetable Manchurian

Chinese-inspired Vegetable Manchurian recipe with a detailed step by step pictorial

Vegetable Manchurian Recipe | Indo-Chinese Veg Manchurian

25 years ago, my mom kept a recipe journal. In it, she documented culinary experiments unfamiliar to her. Over the years, she got comfortable in the kitchen and developed her own style of cooking. The recipe journal lay forgotten, collecting dust in one of  the store rooms. Miraculously, she has never gotten rid of the journal. She took it with her every time we moved houses.

Fast forward to January 2016. I discovered the journal whilst cleaning my closet and immediately took to reading her recipes. (Side note: Oh, the cleaning session was forgotten). What excited me was that my mom’s energy and enthusiasm about food burned through every page. It felt nice to know that my passion for good food comes from her. Sure, I take the passion to a crazy new level in the family. But basically, what I’m tying to say is, my Ma is a great cook and I’d probably spend a lifetime trying to become as amazing as she is.

Anyway – this recipe journal has an ingenious recipe for Vegetable Manchurian. The minute I saw it, I knew I had to give it a try. Incidentally, veg manchurian has also been one highly requested recipe on this blog. Here, I bring you a step by step pictorial of what I believe is a delicious homemade version of this popular recipe.   

Vegetable Manchurian Recipe | Indo-Chinese Veg Manchurian

This recipe falls under the fusion Indian-Chinese cuisine. Adapting Chinese flavors to suit the Indian taste, these recipes are believed to be developed by a set of Chinese immigrants. Veg Manchurian can be served as an appetizer or as a side-dish too. Typically, the manchurian balls are deep-fried. If you’re looking to avoid the deep-frying process, you can make small patties instead and shallow fry them. The sauce is an important element of the dish. When served as a side dish to rice or noodles, you can make a large batch of the sauce and let the balls soak up the sauce. When served as an appetizer, you can either serve the sauce on the side or lightly coat the balls with a bit of the sauce. This is a highly adaptable recipe and you can do what suits you best.

Indo-Chinese Vegetable Manchurian – Printable Recipe

Vegetable Manchurian
 
Prep time
Cook time
Total time
 
Indian-Chinese fusion recipe - Vegetable Manchurian
Author:
Recipe type: Side-dish
Cuisine: Chinese
Serves: around 20 vegetable manchurian balls
Ingredients
For the Vegetable Balls
  • 1 cup Cauliflower, finely grated / chopped
  • ¼ cup Carrot, finely grated / chopped
  • ¼ cup Cabbage, finely grated / chopped
  • ¼ cup Green beans, finely chopped
  • ¼ cup Bell Peppers, finely chopped
  • ¼ cup Onions, finely chopped
  • 2-3 Tablespoons Cilantro leaves, finely chopped
  • 2 Garlic Cloves, finely minced
  • 1 inch Ginger, finely grated
  • 2 Slices of Bread Slice - crumbled
  • 1 Tablespoon Cornstarch
  • 1 Tablespoon All purpose flour (maida)
  • a pinch of Baking Soda (optional)
  • 2 teaspoons Salt (adjust to taste)
  • 2 teaspoons ground Black Pepper
  • ½ teaspoon Red Chilli powder
  • 2 teaspoons Milk or Water
  • Vegetable Oil - for deep frying
For the Sauce
  • 2 Tablespoons Vegetable Oil
  • 2 Garlic cloves, minced
  • 1 inch Ginger, finely grated
  • ¼ cup Onion or Spring Onion, finely chopped
  • 2 Green Chilli, finely chopped, or slit length-wise
  • 1 Tablespoons Soy Sauce
  • 1 Tablespoon Vinegar
  • 1 Tablespoon Tomato Ketchup
  • 1 Tablespoon Red Chilli Sauce (optional)
  • ½ Tablespoon Salt (adjust to taste)
  • 1 teaspoon ground Black Pepper (adjust to taste)
  • ½ teaspoon Sugar
  • 1 cup Water or Vegetable stock
  • 2 teaspoons Cornstarch
Others
  • Green part of the spring onions - chopped (for garnish)
  • Cilantro leaves - chopped (for garnish)
Notes
  • Use the veggies mentioned above. You can alter the quantity of each vegetable. You can also skip using onions , bell peppers and green beans, if you want.
  • Make sure the veggies are very finely chopped or grated. This helps in binding better.
  • Use salt and black pepper per your taste.
  • Depending on how saucy you want your vegetable manchurian to be, adjust the water. If you want a lot of sauce/gravy, use more water/stock.
  • If you can't find spring onions, use regular onions
Instructions
For the Vegetable Balls
  1. Finely chop / grate veggies – green beans, bell peppers, carrot, cabbage, cauliflower, onions, cilantro leaves, garlic and ginger. Mix them together.
  2. Add bread crumbs, cornstarch, a pinch of baking soda, ground black pepper, red chilli powder, salt. Mix together. Water content from the veggies should be enough to form a dough that holds together. If not, add the milk and mix to form the dough. Taste the mix and adjust for seasoning, if required.
  3. Divide the mix into equal portions and roll into neat balls and place on an oiled plate. The veggies will not completely hold into the dough if chopped/grated too big. You can lightly wet your hands and form the balls to bind everything together.
  4. Deep Fry the vegetable balls on medium heat for 4-5 minutes until they are crispy golden brown.
For the sauce
  1. Heat oil in a pan (preferably non-stick). Fry green chilli, spring onions, garlic and ginger on a pan for 1 minute on high flame.
  2. Add soy sauce, red chilli sauce, tomato ketchup and vinegar and mix for a minute or so.
  3. Add some water / vegetable stock, salt, sugar, ground black pepper and let it boil for a couple of minutes.
  4. Mix some cornflour / all purpose flour with a little bit of water. Add it to the gravy, stirring constantly. This will thicken the gravy to make a thick sauce. Taste the sauce and adjust for seasoning.
Finishing the Vegetable Manchurian
  1. Remove the sauce onto a bowl and leave a little bit on the pan. Add the deep fried vegetable balls and mix with a little bit of sauce.
  2. Garnish with cilantro and the green parts of spring onions and serve with additional sauce – as required.
  3. If you’re making this as a side-dish, then let the balls sit in the entire sauce. If you’re serving as an appetizer, serve most of the sauce on the side and just add a couple spoons of sauce to the vegetable balls. Serve on a toothpick.
Note - If you're looking to avoid deep frying, make patties instead of balls and pan-fry them.

Indo-Chinese Vegetable Manchurian Recipe – Step by step pictorial

Finely chop / grate veggies – green beans, bell peppers, carrot, cabbage, cauliflower, onions, cilantro leaves, garlic and ginger. Mix them together.
Vegetable Manchurian Recipe | Indo-Chinese Veg Manchurian

Add bread crumbs, cornstarch, a pinch of baking soda, ground black pepper, red chilli powder, salt. Mix together. Water content from the veggies should be enough to form a dough that holds together. If not, add the milk and mix. Taste the mix and adjust for seasoning, if required.
Vegetable Manchurian Recipe | Indo-Chinese Veg Manchurian

Divide the mix into equal portions and roll into neat balls and place on an oiled plate. The veggies will not completely hold into the dough if chopped/grated too big. You can lightly wet your hands and form the balls to bind everything together.
Vegetable Manchurian Recipe | Indo-Chinese Veg Manchurian

Meanwhile, make the sauce. Fry green chilli, spring onions, garlic and ginger on a pan. Add soy sauce, red chilli sauce, tomato ketchup and vinegar and mix for a minute or so. Add some water / vegetable stock, salt, sugar, ground black pepper and let it boil for a couple of minutes. Mix some cornflour / all purpose flour with a little bit of water. Add it to the gravy, stirring constantly. This will thicken the gravy to make a thick sauce. Depending on how saucy you want your vegetable manchurian to be, adjust the water. Taste the sauce and adjust for seasoning.
Vegetable Manchurian Recipe | Indo-Chinese Veg Manchurian

Deep Fry the vegetable balls on medium heat for 4-5 minutes until they are crispy golden brown.
Vegetable Manchurian Recipe | Indo-Chinese Veg Manchurian

Remove the sauce onto a bowl and leave a little bit on the pan. Add the deep fried vegetable balls and mix with a little bit of sauce.
Vegetable Manchurian Recipe | Indo-Chinese Veg Manchurian

Garnish with cilantro and the green parts of spring onions and serve with additional sauce – as required.

Note: If you’re making this as a side-dish, then let the balls sit in the entire sauce. If you’re serving as an appetizer, serve most of the sauce on the side and just add a couple spoons of sauce to the vegetable balls. Serve on a toothpick.
Vegetable Manchurian Recipe | Indo-Chinese Veg Manchurian

More Indo-Chinese Recipes –

Paneer Chilli
paneer chilli recipe

Garlic Fried Rice
garlic fried rice recipe

Schezwan Fried Noodles
schezwan fried noodles recipe

Bakes Potato Manchurian
baked potato manchurian recipe

Chinese Noodle Soup
chinese noodle soup recipe

Schezwan Fried Rice
schezwan fried rice recipe

Spring Rolls
veg spring rolls recipe

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5 Comment

  1. Nice recipe with detailed instructions

  2. Mittal says: Reply

    nice recipe

  3. Wow looks too much good can’t wait to try this,thanks for sharing you write up very well with images.

  4. I am a great fan of Indo Chinese Food, SO I will definitely tried this at home as this is my favorite street food.

  5. Nice recipe and steps given. I used to make it at home but was not happening that good and crispy. Going to try your recipe and see.

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