Vegetable Manchurian


Many of you following my blog for sometime would know that I enjoy Indian Chinese food immensely. I haven’t posted any Indian Chinese recipes in a while and was going through the archives when I realized that I had not blogged a popular Indian Chinese appetizer, Vegetable Manchurian. Its prepared almost on the same lines as Gobi Manchurian except that we use finely chopped mixed vegetables instead of Gobi (Cauliflower).

There are two versions of Vegetable Manchurian, wet and dry. Made with generous amount of garlic and ginger and flavored with soy sauce and vinegar, the wet Vegetable Manchurian (with gravy) complements steamed white rice and is best when drizzled on a serving of steaming hot rice, fried rice or noodles. The dry Vegetable Manchurian is best served as an appetizer and is a favorite in our home.

dry-vegetable-manchurian-recipe
Dry Vegetable Manchurian

I do get a lot of requests to post snacks and appetizer recipes and I try my best to update the site with such recipes. Please be patient with me as I try to cater to your requests. For today, I am happy to post a favorite appetizer. Do make this popular appetizer at home and surprise your family.

vegetable-balls-deep-fryingvegetable-manchurian-dry
Vegetable balls ready to be deep fried ~ Fried Vegetable balls

Vegetable Manchurian Recipe

Prep & Cooking Time: 40 mts

Serves 4-5 persons

Cuisine: Indo-Chinese

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Ingredients:

2 cups finely chopped capsicum, cabbage, carrot, beans and spring onion whites (packed cups)

2 tbsps maida/all-purpose flour

2 tbsps cornflour

1/2 tbsp rice flour

1 tbsp ginger-garlic-green chilli paste

1/4 tsp soy sauce

1/2 tsp black pepper powder

warm water as required (less than 1/2 cup is needed)

salt to taste

oil for deep frying

For sauce:

1/4 cup spring onions, finely chopped

1 1/2 tbsps finely minced garlic

1/2 tbsp finely minced ginger

2 finely chopped green chillis

1/2 tsp red chilli powder (preferably Kashmiri)

2 tsps soya sauce

1/2 tbsp chilli sauce

2 tsps vinegar

2 tbsps tomato sauce

1 tsp brown sugar

salt as required

1 tbsp sesame oil

1 1/2 – 2 tbsps finely chopped coriander leaves OR spring onion greens

1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste, pepper pwd, soy sauce, salt and all the finely chopped vegetables. Sprinkle little water to make a thick mixture. Add water little by little and use only as much water as required to form small balls. You should be able to make small balls as shown in the picture above.
3 Carefully place each ball into the hot oil. Do not crowd the vessel. Reduce flame and deep fry the vegetable balls till cooked. Increase the flame towards the end of the cooking process and fry till they turn golden brown. Remove onto absorbent paper and keep aside.
4 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chillis and ginger and stir fry on high for a few seconds.
5 Add the whites of spring onions and stir fry on high for 2 mts, constantly tossing them.
6 Add the vegetable balls and stir fry for another 3 mts. They should retain their crunch. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar. Mix well and cook for 2 mts. Add 3-4 tbsps of water and cook for 2 mts.
7 Toss on high flame for 1-2 mts. Turn off heat. Garnish with the chopped spring onion greens and/or coriander leaves.

For Wet Vegetarian Manchurian (with gravy) follow the steps below.

vegetable-manchurian-gravy-recipe
Wet Vegetable Manchurian

1 Mix a tbsp of cornflour in a little water. Keep aside.
2 After following step 5 above, add 1 1/2 cups water and bring to a boil. Reduce to medium heat and add the brown sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
3 Add the cornflour water slowly and keep stirring till it takes a thick gravy like consistency. Cook for 1-2 mts. Turn off heat.
4 Add the balls to the gravy at the time of serving. Garnish with chopped spring onion greens and/or coriander leaves.

You will find more such easy to make Indian recipes on the blog.

Vegetable Manchurian

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  carrots
  •   beans
  •   cabbage

By
Published:

I haven't posted any Indian Chinese recipes in a while and was going through the archives when I realized that I had not blogged a popular Indian Chinese appetizer, Vegetable Manchurian. Its prepared almost on the same lines as Gobi Manchurian except that we use finely chopped mixed vegetables instead of Gobi (Cauliflower).

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84 thoughts on “Vegetable Manchurian

  1. I love this appetizer, on Nov 26th my daughter is turning one and I am planning to make this as appetizer. Thank you very much for the post sailu. I love your recipes..

  2. OMG!! Sailu, that manchurian just looks too good! My daughter will absolutely love it. Thank you so much for posting this recipe up, I am really looking forward to making them.

  3. Hi Sailu…I have tried so many of your recipes but this is the 1st time I am commenting on your blog…I tried vegetable manchurian and it turned out great..Just tht as my vegetables were frozen I had to thaw them and remove the excess water but it was a little soggy so I added a little more amounts of batter for holding my veg balls …it still turned out great but sucked a lot of oil…

  4. Sailu

    Good job…But please post pictures in more detail way. It helps for the novice to check the correctness while we are trying

  5. Yummy!! The recipe is really helpful!! I tried it once and all my friends loved it, infact they keep asking me to prepare it again!!
    Thanks Sailu garu!!

  6. Hey Sailu,
    Awesome blog! I’m gonna try the vegetable manchurian for an upcoming pot luck for ~50 people. Do the manchurian balls hold well to freezing? I would prefer to make a batch and freeze them ahead of time, so that I can fry them on the day of the pot luck… Will that work?

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  7. Hi Sailu,

    I have tried the above dry manchurian an my husband love it :)…keep up the goo work.

    Thanks
    Sabreena

  8. baby corn manchurian is soooooooooo yummmmmmmmmmmmmmmmmmmm……. it tastes cool …. chinese food is so delicious

  9. baby corn manchurian is soooooooooo yummmmmmmmmmmmmmmmmmmm……. it tastes cool …. chinese food is so delicious

  10. and wen baking wat is d power and timing pls mention sailu garu.and i have also subscribed for ur site but i do not get the mails nowadays

  11. and wen baking wat is d power and timing pls mention sailu garu.and i have also subscribed for ur site but i do not get the mails nowadays

  12. i made gobi manchuria along with bisebelli bath,both turned out very well.thank u very much for posting valuable reepies in ur blog.

    1. Use all purpose flour and a little bit of corn flour. If you do not have corn flour, just use all purpose flour.

    2. Use all purpose flour and a little bit of corn flour. If you do not have corn flour, just use all purpose flour.

  13. Sailu, can the balls be frozen either before frying or after frying? It would be great if a big batch could be made and used as needed….

  14. hi sailu,………
    ur veg mnchurian receipy is superb……….. πŸ™‚ wn i made it my bro giftd me a cadbury…….nd he does ths tyf of activity wn he is very much happy with me……thnks πŸ™‚

  15. When you say 2 cups packed of finely chopped vegetables, do you mean 2 cups of each vegetable, or all together 2 cups….?

  16. I cooked chopped veges to dry them in microwave for 8 minutes and in sauce I added chopped cabbage tooÒ€¦.rest everything i did according to you and it was awesome!!

  17. Thnx a ton for the recipe sailu , i tried it today and my husband loved it . I am newly married so your blog helps πŸ™‚ I am hooked your blog for my daily recipes . Thank you so much .

  18. I made this tonight and it came out just as your pictures did! And it was delicious! Except I added extra chilies because I like my food spicy. Easy recipe to follow. Thank you so much for making my night!

  19. Thanks a lot for the post. Came very well.

    Happy that i could prepare as they make in Chinese restaurant.

    Thanks once again.

  20. Hi Sailu, thanks for posting this amazing recipe. Can I make Manchurian balls a day before and then serve them with sauces next day? Will they remain fresh and in good taste? Thanks.

  21. just tried this out for dinner and it was great. was quite apprehensive trying it out after many failed attempts of following internet recipes, but this is one ill be making often.

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