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Veg Manchurian is a popular Indo-Chinese snack. It is often served as an appetiser or an evening snack. It is delicious, bursting with many flavours of hot, sweet and spicy making it simply irresistible.  Vegetable balls are deep fried and cooked in a medley of sauces, it makes a good appetizer. This is the recipe of dry veg manchurian.

Indo-Chinese cuisine is loved by many Indians. It is a cuisine which is made suitable to the Indian taste. Earlier I have shared hakka noodles  and veg fried rice  a favourite of my children. The other recipes shared are gobi manchurian, Alu 65, healthy carrot soup, vegetable manchow soup, 

The popularity of gobi manchurian or veg manchurian is spread throughout the country. It is a street food which is served at many places. It overtook the popularity of bhel puri and sev puri among college students. 

Veg Manchurian Recipe

Ingredients:

For the balls:

• 1 onion
• 2 carrot grated
• 1/2 head cauliflower
• 2 potato peeled and grated
• 10 beans
• 1/2 capsicum
• 1/2 tsp pepper powder
• salt
• 1.5 tbsp cornflour
• 1.5 tbsp maida

For the manchurian sauce:

• 1 tbsp tomato sauce
• 1/2 tbsp soya sauce
• 1.5 tbsp red chilli sauce
• 1/2 tsp vinegar
• 1 tbsp cornflour
• 2 tbsp water
• oil
• 6 cloves garlic
• 1 inch ginger
• 1/2 capsicum
• 1 onion
•  

Method :

To make the balls :

1. Cut the cauliflower florets and put them in water with a little salt and turmeric. After ten minutes, remove it, put  in a colander for sometime and grate it.
2. Chop the onion finely.
3. Grate the carrot.
4. Peel the potato and grate it. Put it in water to avoid discolouration.
5. Cut beans and capsicum into small bits.
6. In a bowl, add all the vegetables, salt, pepper powder, cornflour, maida and mix them together to form a dough like substance. If the mixture is dry, use little water. 
7. Heat oil in a pan, take a small quantity of the mixture and shape into a ball.
8. Once the oil is hot, add a few balls and deep fry on medium heat until golden in colour. Keep tossing them in between with the slotted spoon.
9. Remove them and repeat for the rest of the mixture. 

To make the dry manchurian sauce :

1. Grate ginger and cut garlic into small pieces. Cut onion into small pieces, keep it separately.
2. Mix tomato sauce, soy sauce, red chilli sauce and vinegar in a bowl.
3. Mix cornflour with a small quantity of water. 
4. Take oil in a pan, add ginger and garlic to it. Saute for sometime, take care not to burn them.  Now, add onion to it, continue to saute. Once it is slight pink in colour, throw in the capsicum pieces to it. 
5. Cook for two minutes, let it be a little crunchy. Put the sauce mixture to it. Add little salt as the sauces contain salt in them. Now, put the corn flour slurry to it and give a stir. After a minute, once it boils switch off the flame and put the fried balls to it. Mix it properly. Garnish with spring onion greens. 

Take a tip:

• Cabbage is usually used in veg manchurian. 
• Spring onion is also used in this dish. It is garnished with spring onion leaves. 
• You can use vegetables of your choice to make the balls. Cut them finely into small bits. 
• You can add the sauces directly to the pan while cooking. 

veg manchurian

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4.84 from 6 votes

Veg Manchurian

Veg Manchurian is a tasty snack dish from Indo-Chinese cuisine. It is usually served as a starter.

Ingredients

• For the balls:
• 1 onion
• 2 carrot grated
• 1/2 head cauliflower
• 2 potato peeled and grated
• 10 beans
• 1/2 capsicum
• 1/2 tsp pepper powder
• salt
• 1.5 tbsp cornflour
• 1.5 tbsp maida
• For the manchurian sauce:
• 1 tbsp tomato sauce
• 1/2 tbsp soya sauce
• 1.5 tbsp red chilli sauce
• 1/2 tsp vinegar
• 1 tbsp cornflour
• 2 tbsp water
• oil
• 6 cloves garlic
• 1 inch ginger
• 1/2 capsicum
• 1 onion

Instructions

• To make the balls :
• Cut the cauliflower florets and put them in water with a little salt and turmeric. After ten minutes, remove it, put  in a colander for sometime and grate it.
• Chop the onion finely.
• Grate the carrot.
• Peel the potato and grate it. Put it in water to avoid discolouration.
• Cut beans and capsicum into small bits.
• In a bowl, add all the vegetables, salt, pepper powder, cornflour, maida and mix them together to form a dough like substance. If the mixture is dry, use little water.
• Heat oil in a pan, take a small quantity of the mixture and shape into a ball.
• Once the oil is hot, add a few balls and deep fry on medium heat until golden in colour. Keep tossing them in between with the slotted spoon.
• Remove them and repeat for the rest of the mixture.
• To make the dry manchurian sauce :
• Grate ginger and cut garlic into small pieces. Cut onion into small pieces, keep it separately.
• Mix tomato sauce, soy sauce, red chilli sauce and vinegar in a bowl.
• Mix cornflour with a small quantity of water.
• Take oil in a pan, add ginger and garlic to it. Saute for sometime, take care not to burn them.  Now, add onion to it, continue to saute. Once it is slight pink in colour, throw in the capsicum pieces to it.
• Cook for two minutes, let it be a little crunchy. Put the sauce mixture to it. Add little salt as the sauces contain salt in them. Now, put the corn flour slurry to it and give a stir. After a minute, once it boils switch off the flame and put the fried balls to it. Mix it properly. Garnish with spring onion greens.

Notes

Cabbage is usually used in veg manchurian. 
Spring onion is also used in this dish. It is garnished with spring onion leaves. 
You can use vegetables of your choice to make the balls. Cut them finely into small bits. 
You can add the sauces directly to the pan while cooking. 

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Veg Manchurian is a classic dish from Indo-Chinese cuisine. This is the dry version, ideal as a snack or appetizer.

If you ever make this veg manchurian recipe, do take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook or Twitter. I will be glad to see your creation and share it further. Let’s be connected, do follow on social media platforms. Until next time, let’s stay connected.  Subscribe to get all updates in your inbox. Happy Cooking !