Veg Manchurian Recipe

Crispy, spicy, and utterly delicious – my Dry Veg Manchurian recipe is a game-changer! Made with chopped veggies like cabbage, carrot, and spring onions, this recipe is a delightful twist on the classic Indo-Chinese dish. Perfect for snacking, parties, or as a side dish.

Watch how to make Veg Manchurian:

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Prep Time: 20 min | Cook Time: 30 min | Total Time: 50 min

Serves: 4-5 people

Ingredients:

For Manchurian balls:

1 cup chopped cabbage 

½ chopped carrot 

¼ cup chopped spring onion greens

2 tbsp chopped garlic 

1-inch ginger, chopped

2 green chillies, finely chopped 

1 tsp dark soy sauce 

1 tsp red chilli powder 

1 tsp black pepper powder

Salt to taste

5 tbsp all-purpose flour

10 tbsp corn flour 

For the sauce:

2 tbsp oil

2 tbsp chopped garlic 

1-inch ginger, chopped

2 green chillies, chopped

2 tbsp chopped onion

2 tbsp chopped capsicum

100-150 ml water

Salt to taste

A pinch of sugar 

A pinch of black pepper powder

1-2 tsp red chilli sauce

1 tsp vinegar

1 tbsp dark soy sauce

Corn flour slurry (made with 1 tbsp corn flour & 2 tbsp water)

2 tbsp spring onion bulbs

2 tbsp spring onion greens

Instructions:

To Prepare the Manchurian Balls:

In a large bowl, combine cabbage, carrot, spring onion greens, garlic, ginger, green chillies, dark soy sauce, red chilli powder, black pepper powder and salt.

Gradually add refined flour and corn flour, mixing continuously to achieve the right consistency.

To check, take a small portion of the mixture and form a ball. If it holds together, you’re good to go!

(Adjust the flour quantity as needed to achieve the perfect consistency.)

To Fry the Manchurian Balls:

Heat oil in a wok over high heat.

Apply oil to your palm and take a small amount of mixture.

Roughly shape it into a ball and gently drop it into the hot oil.

Initially, do not stir. Allow the Manchurian balls to form a crust (about 30 seconds).

Reduce heat to medium-low and continue frying until the balls are super crispy and golden brown (about 3-4 minutes). Stir occasionally to ensure even cooking.

Once the Manchurian balls turn golden brown, carefully remove them from the oil with a slotted spoon. Your crispy Manchurian balls are now ready! Set them aside for later use in tossing with the sauce.

To toss the Manchurian balls:

Heat a pan over high heat and add oil.

Once the oil is hot, add garlic, ginger, green chillies, onions, and capsicum.

Stir-fry for 1-2 minutes until the vegetables are slightly golden in colour.

Add water, salt, sugar, black pepper powder, red chilli sauce, vinegar, and dark soy sauce.

Stir well to combine and bring the mixture to a boil.

Once boiling, add the corn flour slurry and mix until the sauce thickens.

Add the crispy fried Manchurian balls, spring onion bulbs, and spring onion greens to the sauce.

Toss until the Manchurian balls are well coated with the sauce.

Veg Manchurian is now ready! Garnish with additional spring onion greens and serve hot.

Tips:

• Monitor the heat to prevent burning.
• While frying the Manchurian balls, don’t overcrowd the wok, fry in batches if necessary.
• Stir occasionally for uniform cooking.

Print It Or Pin It For Later!

If you try this recipe, please share your experience with me by posting a picture of the dish using #temptingtreat and @temptingtreat on Instagram or you can also give your feedback in the comments section below.

Happy Cooking!

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