Veg Manchurian Recipe

Veg manchurian served in a white bowl with fried rice and spring onions on the side

Veg Manchurian is an easy indo chinese recipe that's saucy, spicy, sour, tangy and full of umami. It's a popular indo chinese recipe that goes really well with fried rice or hakka noodles.

Course Main Course

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 193kcal

Author Richa

Ingredients

Vegetable Balls

½ Cup Grated Carrot
½ Cup finely chopped Cabbage or shredded
¼ Cup finely chopped Spring Onion green part only
¼ Cup finely chopped Onion
¼ Cup finely chopped Green Beans
1 Teaspoon Ginger Garlic Paste
1 Teaspoon Green Chilli Paste green chillies ground to a paste
½ - ¾ Teaspoon Salt
3 Tablespoons Corn Flour
3 Tablespoons All Purpose Flour
¼ cup Oil for frying

Manchurian Gravy

2 Tablespoons Oil
1 ½ Tablespoons finely chopped Ginger or minced
3 Tablespoons finely chopped Garlic or minced
1 ½ Tablespoons finely chopped Celery
¼ Cup finely chopped Onion
2-3 Green Chillies finely chopped
2 ½ - 3 Cups Vegetable Stock or Water hot
1 ½ Tablespoons Soy Sauce
1 ½ Teaspoons Vinegar
1 - 1 ½ Teaspoons Salt
2 Tablespoons Corn Flour
3 Tablespoons Water
2 Tablespoons Chopped Coriander
2 Tablespoons Chopped Spring Onion white and green parts

Instructions

Vegetable Balls

Add all the ingredients into a bowl. Mix to combine all the ingredients, being careful to mix just enough to bring them together. Don't add any extra water - the vegetables will release enough water. Shape into small balls (approx 1-1 ½ tablespoons per ball). Keep aside.
Heat 1.5 inches oil in a kadai or a deep frying pan. Once the oil is hot, carefully add the balls into it one at a time. Fry on medium high heat for 4-5 minutes or until golden brown.
Remove the vegetable balls using a skimmer and transfer to a kitchen towel lined plate. Keep aside.

Manchurian Gravy

Heat oil in a wok. Add chopped garlic and ginger and sauté until fragrant. Add celery, onions and green chilli and sauté for 1 - 2 minutes on high flame.
Add water/stock, soy sauce, vinegar and salt. Mix well to combine. Allow to simmer.
Combine corn flour and water in a small bowl and add it to the wok. Stir continuously to ensure the sauce does not become lumpy. Simmer till the sauce thickens and has a glossy look
Once thickened, add the fried vegetable balls and stir to combine. Add chopped coriander, spring onion greens and whites. Serve hot along with fried rice or hakka noodles.

Video

Notes

Prep ahead and keep all your ingredients ready to go because once you start cooking, the recipe for the sauce comes together in minutes
Use a chopper or food processor to chop all your vegetables for fast, even chopping. If the vegetables are too big in size, the balls will not hold shape well and can also take longer to cook
Don't add any water while making the manchurian balls or the mixture will becomes too wet. The vegetables will leave enough water as you mix
If using frozen veggies, make sure to thaw them and squeeze out any excess water before using
Always deep fry the balls on medium high heat. This ensures they cook evenly from inside as well as outside
For the same smoky, restaurant style flavour, use a cast iron or carbon steel wok. Cook the manchurian gravy on high heat
To make veg manchurian dry, only add ¼ cup water while making the sauce. All the other steps remain the same
To make this recipe gluten free, replace the all purpose flour with rice flour or besan, and the corn flour with tapioca starch or potato starch

Nutrition