Veg Manchurian Dry & Gravy Recipe

A super delicious Indo-Chinese dish that will cater to all your snack cravings and leave you wanting more! This quick and easy dish is ideal for a party at home as well. The term Manchuria refers to a region in North-East China and people from that region were known as Machus or Manchurians. This dish is made of deep-fried mixed vegetable dumplings tossed in chines sauces.

Since a wider population of Indians are vegetarians eventually Gobi Manchurian, Veg Manchurian, Paneer Manchurian, and Mushroom Manchurian were born.

This recipe of vegetable Manchurian yields crispy and delicious veg balls in Manchurian sauce. This recipe can be used to nake dry veg Manchurian and gravy as well.

Veg Manchurian is a very popular recipe across India. It can be found in many Indian restaurants and is commonly served in parties. It is also very popular street food and spicier versions of the dish are available on many roadside stalls.

Most commonly Veg Manchurian dumplings are made of cabbage, carrots, & spring onion. You can add other vegetables like beans, onions, capsicums, cauliflower, etc. as per your choice.

More details in the step by step instructions below. If you are making this for a party, then add them to the Manchurian gravy just before serving. This way they remain crisp for longer. It can be enjoyed as a snack/ appetizer or can be served on the side of noodles and fried rice dishes like Veg Hakka Noodles, Veg Fried Rice, or Schezwan Fried Rice.

Prep Time

Cook Time

Total Time

20 Minutes

25 Minutes

45 Minutes

Author: Creative Baby
Recipe Type: Starter, Main Course
Cuisine: Indo Chinese
Serving: 4 Persons

Ingredients 

How To Make Veg Manchurian Balls

• 1/2 cup grated carrot
• 1/2 cup finely chopped cabbage
• 1/4 cup finely chopped capsicum 
• 1/4 cup finely chopped spring onion
• 3 tbsp cornflour or corn starch
• 2 tbsp all-purpose flour (maida)
• 1 tbsp Ginger
• 1 tbsp Garlic
• Salt to taste
• 2 tbsp black pepper
• 1 tbsp soy sauce
• 1 tbsp water

How To Make Manchurian Sauce

• oil
• 2 tbsp crushed ginger
• 1 tbsp finely chopped garlic
• 2 tbsp finely chopped spring onion
• 2 tbsp tomato ketchup
• 2 tbsp soy sauce
• salt to taste
• 2 tbsp chili sauce
• 1 tbsp finely chopped green chili
• 1 tbsp black paper
• 3 tbsp cornflour
• 1 cup of water

For Garnishing

• Finely chopped spring onions
• Finely chopped coriander leaves

How To Make Veg Manchurian Balls:

Step 1

Take all the finely chopped or grated vegetables in a bowl. You can add finely chopped or grated cabbage, carrot, onion, capsicum & spring onions and combine them in a bowl. It is best to squeeze out all the water from the vegetables after chopping them, otherwise, the top much water will make it difficult to make Manchurian balls.

Step 2

Then add the dry ingredients - 3 tbsp corns starch, 2 tbsp all-purpose flour(maida), 1 tbsp black paper, and salt as required. Take care not to add too much salt because soy sauce already has some in it.

Step 3

Add ginger-garlic paste and soya sauce. 

Step 4

Mix all the ingredients well. If the mixture looks too wet, you can add some more all-purpose flour absorb the excess water.

Step 5

Mix everything well knead like you would knead a dough. Then make lemon sized balls. The balls must bind well without breaking. Make all veggies balls this way and keep aside.

Step 6

Heat oil in a deep pan for deep frying. Check if the oil is hot enough by dropping a small portion of the dough in hot oil. The dough has to come up without browsing. This is the right temperature. Gently slide the balls in hot oil & fry on a medium flame.

Step 7

Fry one side till it turns golden brown and then gently flip them over to fry the other side. Then turn the heat to high and fry for a little while to make them crispy. Remove the balls from the oil and place them on an absorbent paper to drain the excess oil.

Step 8

Dry Veg Manchurian is ready. Serve it hot as an appetizer garnished with spring onions and coriander leaves.

How To Make Veg Manchurian Sauce

Step 1

Heat oil in a pan, then add ginger garlic, green chili and saute for a min.

Step 2

Add spring onions and capsicum. Saute for 1 to 2 mins on a high flame without burning till they turn golden brown.

Step 3

While this fry dissolves cornflour in water.

Step 4

Then add soya sauce, tomato Ketchup, green chili sauce, salt, and black pepper.

Step 5

Next, stir gently and pour water. Stir and taste the mixture. The sauce should taste slightly sour and hot. Keep stirring and cook on a medium flame until the sauce thickens. Do not cook until very thick. The sauce will thicken further after cooling. 

Step 6

Switch off the stove and allow the veg Manchurian sauce to cool for a minute. Add the Manchurian balls to the gravy and toss gently to coat them with the sauces. Cook for a couple of minutes.

How To Serve Veg Manchurian Gravy

Step 1

When you are making Manchurian with gravy than you have to add 1 or 1.5 cup of water at the time of making the Manchurian sauce. Boil it for a minute.

Step 2

Continue to stir and mix when the veg Manchurian gravy is cooking. simmer till the sauce thickens and you see a glaze in it. 

Step 3

Then add the fried veg Manchurian balls. Gently stir and coat the veg Manchurian ball in the gravy. Switch off the flame.

Step 4

Serve veg Manchurian hot and garnished with some spring onions greens. Veg Manchurian gravy goes with veg fried rice, plain rice, and even bread or chapati or Rotis.

Note

• The best part of any Chinese dish is you can change the consistency as per your liking. If you want a thin consistency, add some veg broth or water. If you want a thick consistency, add few tablespoons of cornflour paste. This dish thickens after it cools down. So when reheating you may have to add some water.
• If you like the sweet-sour taste of Indo Chinese food you can add sugar to the recipe.

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