Simple Indian Recipes... 
Simple, delicious and healthy dishes that can be made even by first timers.
Home   |   Breakfast Ideas   |   Pasta   |   Chicken   |   Rice Dishes   |   Diet Food

Vegetable Manchurian

- Submitted by Dahlia on 4th Jun 2008

(Veg Manchurian, Mixed Vegetable Manchurian Gravy, Vegetarian Manchurian Balls)

Vegetable Manchurian

Recipe for Vegetable Manchurian

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4


For Manchurian Balls

  • Mixed Vegetables - 2 cups ( I used about 3/4 cup of shredded cabbage, 1/2 cup of carrots, 1/2 cup of green beans, 1/2 cup of green bell peppers and a spring onion. Any other vegetables like cauliflower, mushroom, broccoli etc. may be added too.) 
  • Corn flour -  3 tbsp
  • All Purpose Flour (or cooked rice or rice flour) - 4 tbsp 
  • Salt - to taste
  • Crushed Black Pepper - 1/4 tsp

For the Sauce

  • Ginger - 1 tbsp (minced)
  • Garlic - 1.5 tbsp (about 4-5 clove minced)
  • Green Chili - 1 (minced)
  • Spring Onion (white part)  - 1/4 cup  (finely chopped)
  • Chili sauce - 1 tbsp
  • Tomato sauce (or Ketchup) - 2 tbsp
  • Soy sauce - 1 tbsp
  • Sesame oil - 2 tbsp
  • Black Pepper powder - 1 tsp
  • Salt - to taste
  • Ajinamoto - 1 tsp
  • Spring Onion (Green part) - 3-4 tbsp (for garnish)
  • Corn Flour - 1 tbsp (optional - if you need sauce)
  • Water - 1/4 cup - 2 cups (depending on sauce needed)


Preparing Dry Manchurian Balls

The first step if to prepare the vegetables. Today I have used cabbage, carrot, capsicum and green beans which are the classic vegetables used in Indo-Chinese cooking. At times I also include other veggies like red cabbage, colorful peppers, celery, mushroom, cauliflower, broccoli etc. depending on what I have on hand.

Vegetable Manchurian

You need to chop all the vegetables finely or grate it. To make life easier, I used my food processor to finely chop the vegetables.

Vegetable Manchurian Vegetable Manchurian

Remove the vegetables into a bowl. At this stage you may partially cook the veggies or use them raw. I like to microwave the vegetables for 2 minutes before proceeding. 

After microwaving, sometime the vegetables oozes out liquid. Squeeze out this extra moisture from the vegetables and keep it aside. You can add it to the sauce later.

Take the vegetables in a bowl. Add the remaining ingredients - corn flour, cooked rice, salt and pepper powder. Since I had cooked rice on hand, I added. If not, I usually add maida.

Vegetable Manchurian

Mix everything together together and make small balls out of it.

Vegetable Manchurian

Fry the balls on medium low heat until golden brown. If the balls are moist it will fall apart. Just add little corn flour or bread crumbs to absorb the excess moisture.

Vegetable Manchurian

For low fat frying, I use the non stick paniyaaram pan (or a puffed pancake pan) to shallow fry the balls in very little oil as shown in the picture. It will take a little longer to get fried but has a lot less fat.

Vegetable Manchurian Vegetable Manchurian

Remove the balls on to paper towels to absorb the excess oil. In this plate I have both the ones - deep fried in oil and shallow fried using non stick pan. It looks and tastes almost the same.

Vegetable Manchurian

Next we need to coat it with the sauce. For this heat the sesame oil in a pan, add the finely chopped ginger, garlic, green chili and the white part of the spring onion.

Vegetable Manchurian

Add the soy sauce, tomato sauce, chili sauce, salt, ajinomoto and pepper powder. Mix everything together. Also add 2-3 tbsp of water (or veg. stock) so that the mixture doesn't get dried up/ 

Vegetable Manchurian

Carefully add the fried balls to this and toss everything together until the sauce coats every ball. If you plan to serve later, prepare the sauce and balls. Keep aside. Mix them only when they are ready to be served in order to retain the crunchiness of the balls.

Vegetable Manchurian

Garnish with finely chopped spring onion greens. Serve as a side dish or as an appetizer with some tooth picks. If you need a manchurian gravy to be served with white rice or fried rice, follow the steps below.

Vegetable Manchurian Balls

Preparing Manchurian Sauce

To make the manchurian sauce, prepare the sauce as above. Before adding the balls, you need to do a couple of things.

Mix the corn flour with 1/4 cup water and keep it ready. Add it to the above sauce and bring to a boil.

Vegetable Manchurian Vegetable Manchurian

Add the ajinomoto, black pepper powder and required salt.  Taste the sauce and adjust if needed.

For more gravy add vegetable stock or plain water as needed. Taste the sauce and adjust salt and other taste if needed. Bring the sauce to a boil. 

Boil it for couple of minutes until the sauce thickens.

Vegetable Manchurian

Add the fried balls just before serving. Garnish with chopped green onions.

Vegetable Manchurian

Enjoy this manchurian curry with any ino chinese main course.

Vegetable Manchurian

Serving Suggestion

  • You can server the veg manchurian balls alone as a snack or appetizer.
  • Serve the mixed vegetable manchurian gravy with noodles or fried rice or plain rice.

Vegetable Manchurian

More Indo Chinese Recipes

Vegetable Fried Rice Vegetable Fried Rice Gobhi Manchurian Gobhi Manchurian Chicken Manchow Soup Chicken Manchow Soup Wonton Soup Wonton Soup
See more...

You May Also Like

Post a new comment

2000 Characters left
Your name will be displayed next to your comment.
Email will NOT be displayed publicly.
Cancel       Save Comment

Comments (4)

Person Chaitanya D.chaitanya   (November 17, 2015)
Very intresting more recipies
Person Dahlia (S.I.R. Author)   (November 20, 2015)
Thanks Chaitanya.
Person neha   (August 28, 2013)
awesome more restaurant recipes...
Person Dahlia (S.I.R. Author)   (August 30, 2013)

Post Comment

Old Comments

Comment by Vaishali K.
          I have tried ur recipe with some changes like adding some veggies like cabbage, carrot and capsicum cut in chinese style. It tasted delicious. Specially my kids liked this recipe very much. Thanks for giving such simple recipe
Reply :-
         Good that you liked the recipe. Thanks for leaving your comments.

Comment by Poonam Dash on 07 April 2010 06:46AM
          how to prepare vegetable stock?can we avoid egg?
Reply :-
          Hi Krity, 
I usually prepare vegetable stock at home or use store bough veg stock. To prepare veg stock at home
1. Boil assorted vegetables in a pot full of water like onions, celery, carrots, cilantro, beans,  etc. 
2. Add some salt and pepper for seasoning and simmer for about 1 hour. 
3. After that drain the liquid alone and discard the vegetable pieces. 
4. You can use this stock for making soups and other dishes and store the excess stock in the freezer for many many days.
You can skip the egg.

Subscribe Newsletter

Please press the subscribe button to join our Google Group and subscribe to our newsletter.


Follow Us
Indian Breakfast Recipes Broccoli Recipes Pasta Recipes Indian Chicken Recipes