Vegetable Manchurian

  • Author: Kavitha
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 mins
  • Yield: around 20 vegetable manchurian balls 1x


Indian-Chinese fusion recipe – Vegetable Manchurian



For the Vegetable Balls

  • 1 cup Cauliflower, finely grated / chopped
  • 1/4 cup Carrot, finely grated / chopped
  • 1/4 cup Cabbage, finely grated / chopped
  • 1/4 cup Green beans, finely chopped
  • 1/4 cup Bell Peppers, finely chopped
  • 1/4 cup Onions, finely chopped
  • 23 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
  • 1/2 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
  • 1/4 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)
  • 1/2 Tablespoon Salt (adjust to taste)
  • 1 teaspoon ground Black Pepper (adjust to taste)
  • 1/2 teaspoon Sugar
  • 1 cup Water or Vegetable stock
  • 2 teaspoons Cornstarch


  • Green part of the spring onions – chopped (for garnish)
  • Cilantro leaves – chopped (for garnish)


  • 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


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.

  • Category: Side-dish
  • Cuisine: Chinese