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Vegetable Manchurian Recipe | Learn how to make Restaurant Style Mixed Vegetable Manchurian in Indo Chinese flavors
Make restaurant style, your favourite Vegetable Manchurian at home.And so much better then your favourite take-a-way. Vegan and Gluten-free Vegetable Manchurian recipe with burst of flavors.
Vegetable Manchurian is a favourite dish of kids and grown ups alike. Spicy Manchurian can be prepared with gravy which pairs up well with fried rice or noodles of your choice. Dry Manchurian without any gravy, is great appetizer or snack served at parties and restaurants.
Manchurian is now one of the most popular Indian Street food also. You can find the so many stalls all around in Mumbai selling Chinese Bhel and Vegetarian Manchurian with a spicy Szechwan sauce. If Delhi-NCR region has seen a rise in the Momos stalls apart from the native Chole Bhature and Matra Chaat Stalls/vendors, Mumbai now boosts of Manchurian and Chinese Bhel outlets, in addition to the all-time favorite Pav Bhaji and Vada Pav stalls.
Recently in an article, I read about Hyderabadi Manchurian!! Such is the popularity of this Indian originated in Manchurian, which was accidentally discovered in Mumbai by a chef while making a chicken dish(Source Wikipedia).
What is Manchurian
Manchurian is a popular Indo Chinese Snack with vegetable balls fried or baked tossed in spicy, tangy Chinese sauces is one of the most popular Indo-Chinese starter(dry) or a main dish(gravy).
There are many variations of Manchurian. Gobhi/Cauliflower Manchurian, Mushroom Manchurian, Baby Corn Manchurian.
How to make Vegetable Manchurian
The whole process of making Manchurian is divided into two parts..
One is making Manchurian Balls and the other is making sauce mix/gravy in which we coat/dip the balls.
For Manchurian Balls
Manchurian balls are made with grated/finely chopped mixed veggies like cabbage, carrots, beans in batter made with all purpose flour and cornstarch/cornflour(as known in India). The balls are deep fried in vegetable oil and then tossed in sweet and spicy sauce mix.
My food processor comes in handy here, if you want to make it quickly and in bulk. Put all the veggies in food processor, blitz and here you are ready with the veggies to make Manchurian balls.
For Sauce Mix
Combination of Soy Sauce, Chilli Sauce/Sriracha, Tomato Ketchup and vinegar(optional) is used. Sugar/sweetener is added to balance the acidity of sauces.
For Gluten-free option– use rice flour or chickpea flour. You can replace cornstarch with tapioca flour or potato starch.
You can make dry version without gravy or with gravy.
If fried version is too oily and heavy for you then you can bake Manchurian balls in the oven or use your appe pan(aebleskiver pan) for low oil version.
For Air Fried Manchurian Balls, and how to make Dry Manchurian for snacks and starters
Let’s see how to make Vegetable Manchurian
In the post I have covered How to make Vegetable Manchurian by Deep Frying Method, Appe Pan.
- Food Processor/Chopper for Vegetables
- Wok/Kadhai for Frying
- Appe Pan(for low oil version)
- Mixing Bowls
To Make Manchurian Balls
- 1 Cup Cabbage
- 1-2 Carrot
- 1/4 Cup Finely Chopped Fresnch Beans optional
- 2 tbsp Spring Onion Greens/Cilantro/Coriander
- 1/4 Cup Corntsrach/Cornflour(in India)
- 1/4 Cup Rice Flour/Chickpea Flour
- 1 tsp Minced Garlic or 1/4 tsp Garlic Powder
- 1 tsp Black Pepper Powder
- 1-2 Finely Chopped Green Chillies
- 1 tsp Salt
- 3-4 tbsp Soy Sauce
- 2 tbsp Tomato Ketchup
- 1-2 tbsp Siracha/Chilli Sauce
- 1 tsp Vinegar (optional)
For Manchurian Gravy
- 2 tbsp Cornstarch
- 1/2 Cup Water/Veg.Stock for Dry Version
- 2 Cups Water/Veg.Stock For Gravy Version
- 1/4 Cup Cubed Onions optional
- 1/2 Cup Cubed Bell Peppers optional
- 2 tbsp Finely Chopped Garlic
- 1 tbsp Finely Chopped Ginger
- 2-3 Green Chillies optional
Make Manchurian Balls
- In chopper/food processor finely chop cabbage, carrots and other veggies if using.
- In a mixing bowl, add the grated/finely chopped veggies, add cornstarch, rice flour/chickpea flour, garlic, salt and black pepper powder and mix well.
- Add about 1/4 Cup water little by little and make a thick batter. It should bind in a round ball.
To Fry Manchurian Balls
- Heat oil in kadhai/wok.
- Drop a very tiny ball of batter in oil. It should rise slowly and then float on top of oil.
- Add balls one by one in a hot oil.
- Fry till golden brown in color. Once done , take out on a kitchen paper towel.
- Mix all the sauces in a bowl.
- Make Slurry of cornstarch in about 1/4 Cup of water.
- Heat oil in wok/kadhai.
- Add Finely chopped/minced ginger garlic and green chilies.
- Sautee till the raw smell of garlic goes away
- Add cubed onions and bell peppers, sauté for 1-2 minutes.(optional)
- Add sauce mix and mix well.
- Add cornstarch slurry and mix well.
- Add water(about 1/2 cup for dry version) and 1 1/2 cup for gravy version. Adjust accordingly.
- Cook the gravy till it starts getting thick and glossy.
- Drop the fried Manchurian balls.
- Mix well with light hands.
- Switch off the flame and garnish with fresh cilantro/coriander and spring onion greens.
To make Manchurian Balls in Appe Pan
- Keep appe pan on low heat and brush little oil in all the molds.
- Add balls, cover and cover for 2-3 minutes.
- Rotate the balls and cook from all the sides.
- Cook till light brown from all the sides.
- Keep the flame low, else Manchurian balls can burn.
No need to add salt while making gravy as there is enough salt in sauces. Adjust the salt as per your taste.
For baked version, line the balls in a baking tray. Brush some oil in the Manchurian balls and bake at 400°F or 200°C in a pre-heated oven for 15-20 minutes.
Manchurian with gravy goes well with fried rice of any kind(Veg Fried Rice, Egg Fried Rice, Mushroom Fried Rice), Noodles and even with simple steamed rice. Related recipe… Veg. Fried Rice
Serve dry Manchurian as a starter or a side dish.
I am sure you and your loved ones are going to love this Manchurian recipe… Do give it a try and let me know your feedback.
Whenever you make it do give me your feedback in comments. You can post your feedback with the pic of on my FB page or tag me on Instagram(#foodtrails25). Pin the recipe for later use.
Thanks for stopping by and keep coming back!!