Crispy Veg Manchurian Recipe – Street Style Indo-Chinese Magic!

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 Description:

Veg Manchurian is one of the most loved Indo-Chinese dishes that brings together crispy vegetable balls tossed in a spicy, tangy, and garlicky Manchurian sauce. Perfect as a starter or served with fried rice or noodles, this dish is an absolute crowd-pleaser for vegetarians and spice lovers!

📝 Ingredients

For Veg Balls:

  • 1 cup grated cabbage

  • 1/2 cup grated carrot

  • 1/4 cup finely chopped capsicum

  • 1/4 cup finely chopped beans (optional)

  • 2 tbsp spring onions (green part only)

  • 2 tbsp cornflour

  • 2 tbsp all-purpose flour (maida)

  • 1/2 tsp black pepper powder

  • Salt to taste

  • Oil for deep frying

For Manchurian Sauce:

  • 1 tbsp oil

  • 1 tbsp finely chopped garlic

  • 1 tsp finely chopped ginger

  • 2-3 green chilies, slit

  • 2 tbsp spring onion (white part)

  • 1/2 onion, finely chopped

  • 2 tbsp capsicum, chopped

  • 1 tbsp soy sauce

  • 1 tbsp red chili sauce

  • 1 tbsp tomato ketchup

  • 1 tsp vinegar

  • 1 tsp cornflour mixed with 2 tbsp water (for slurry)

  • Salt & pepper to taste

  • Spring onion greens for garnish

👨‍🍳 How to Make Veg Manchurian

Step 1: Prepare the Veg Balls

  1. In a mixing bowl, combine all the grated/chopped vegetables.

  2. Add cornflour, all-purpose flour, pepper, and salt. Mix well to form a sticky dough.

  3. Roll the mixture into small balls (you can make 12–15 balls).

  4. Heat oil in a pan and deep fry the balls on medium heat until golden brown and crispy. Remove and set aside.

Step 2: Make the Manchurian Sauce

  1. In a wok or pan, heat 1 tbsp oil.

  2. Add garlic, ginger, green chilies, and sauté until fragrant.

  3. Add chopped onions and the white part of spring onion. Stir fry for a minute.

  4. Add capsicum and stir fry for another 2 minutes.

  5. Pour in soy sauce, red chili sauce, tomato ketchup, and vinegar. Mix well.

  6. Add salt and pepper as needed.

  7. Add the cornflour slurry to the pan and stir continuously till the sauce thickens slightly.

Step 3: Combine and Serve

  1. Add the fried veg balls into the sauce.

  2. Toss gently to coat the balls evenly with the sauce.

  3. Garnish with chopped spring onion greens.

Serve hot as an appetizer or pair it with fried rice or Hakka noodles for a complete meal.

✅ Tips for Best Results

  • Don’t add water while making veg balls — the veggies release moisture on their own.

  • Fry on medium heat so the balls cook through and stay crispy.

You can make this in dry, semi-dry, or gravy versions by adjusting the amount of slurry and water.

Veg Manchurian served with rice

🍽️ Nutrition Info (Approx. Per Serving – 1 Plate)

  • Calories: 280

  • Carbohydrates: 32g

  • Protein: 6g

  • Fats: 14g

  • Fiber: 4g

Note: Nutritional values are approximate and vary based on exact ingredients and portions.

Veg Manchurian served with Noodles
❓ FAQs

Q. Can I bake or air fry the Manchurian balls?
Yes! Brush the balls with a little oil and bake at 200°C (390°F) for 20-25 minutes or air fry until golden.

Q. Can I make it gluten-free?
Absolutely. Replace all-purpose flour with rice flour and use tamari instead of soy sauce.

Q. How long can I store Veg Manchurian?
It’s best enjoyed fresh, but you can store the fried balls (without sauce) in the fridge for 2 days and toss in sauce before serving.

📄 Disclaimer

Some of the content on Recipes By Ai is created using AI assistance (such as ChatGPT by OpenAI). While AI helps us generate creative and innovative recipes, each post is manually reviewed, formatted, and edited by a human to ensure it is accurate, easy to follow, and genuinely helpful for readers.

We do our best to test or verify the cooking process and ingredients before sharing them.

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#VegManchurian #IndoChineseRecipe #VegetarianDelight #CrispyAndSpicy #EasyDinnerIdeas #HomeCookingVibe 

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