veg manchurian recipe, how to make vegetable manchurian recipe

veg manchurian recipe: veg manchurian, vegetable manchurian

veg manchurian recipe with step by step photos – vegetable manchurian is an popular indo chinese recipe.

the indo chinese recipes like this veg manchurian always call for grated or minced veggies. so you can chop the vegetables in a food processor or chop it with a knife. but using food processor will save your time.

i love indo chinese food. so much was my love for making chinese food at home that in my teens i would make three of my favorite indo chinese recipes often viz, chilli paneer, sweet corn soup and veg manchurian.

along with this vegetable manchurian gravy, i also make dry vegetable manchurian recipe at home.

vegetable manchurian

in this veg manchurian sauce i have added all natural ingredients. no msg/ajinomoto or no chemically produced soy sauce (more about the soy sauce below). the result was a yummy veg manchurian sauce that was excellent with plain rice.

veg manchurian with rice

the trickiest part in making veg manchurian are the veg balls. i have had some disasters with the veg balls. sometimes they would be perfect and sometimes they would all break up while frying. a mess which i hate when it happens and just imagine to clean up the oil and the pan.

so after much trial and error i have come to a perfect recipe for making the veg balls. so the veg manchurian recipe presented here is a tried and tested recipe, like all my recipes. yet still when i make these i get jitters and for my own sake i always test fry one veg ball first. while making any indo chinese recipe, i would suggest to use naturally fermented soy sauce.

veg manchurian recipe: veg manchurian

if you are looking for more manchurian recipes then do check gobi manchurian with saucebaby corn manchurianmushroom manchuriandry gobi manchurian and paneer manchurian recipe

veg manchurian recipe below:

4.9 from 16 reviews
veg manchurian recipe
indo chinese recipe of veg manchurian.
CUISINE: indo chinese
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for the veg manchurian balls:
  • 1 cup grated carrot
  • 1 cup finely chopped cabbage
  • ½ cup finely chopped bell pepper
  • ¼ cup finely chopped spring onion/scallion greens
  • ½ tsp freshly crushed black pepper or black pepper powder or white pepper powder
  • 2 tbsp all purpose flour/maida
  • 2 tbsp cornflour
  • salt to taste
for the sauce:
  • 2 tbsp onion or spring onion/scallion whites chopped
  • 1 tbsp finely chopped celery (optional)
  • 1 tbsp ginger/adrak
  • 1 tbsp garlic/lahsun
  • 1 or 2 green chilies/hari mirch
  • 1 tbsp corn flour dissolved in 2 tbsp water
  • ½ tbsp soya sauce
  • ½ tbsp vinegar - i used balsamic vinegar
  • 1 or 1.5 cup water or vegetable stock
  • ½ tsp freshly crushed black pepper or black pepper powder or white pepper powder
  • salt to taste
  • sugar to taste
  • some chopped spring onion/scallion greens for garnishing
preparing the veg manchurian balls:
  1. mix all the ingredients listed under veg balls.
  2. keep aside for 15-20 minutes.
  3. shape into small round balls and shallow fry or deep fry till golden browned on a moderately hot oil.
  4. drain on kitchen tissues and keep aside.
preparing the sauce:
  1. heat oil. fry the onions, ginger, garlic, chilies, celery on a high flame. there is no need to brown them.
  2. add water or veg stock. add soy sauce, crushed black pepper,
  3. mix well and add let the sauce simmer for 1-2 minutes.
  4. add the cornflour paste to thicken the sauce.
  5. thicken the sauce to your desired consistency.
  6. add vinegar, salt, sugar and the fried veg balls. stir and simmer for a minute.
  7. serve veg manchurian garnished with spring onion greens.
1. 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 a few teaspoons of corn flour paste. this dish thickens after it cools down. so when reheating you may have to add some water.
2. i have not added any msg to the recipe. if you want a more restaurant style effect, you can do so. but a word of caution. msg or mono sodium glutamate is not good for the health.
3. remember to fry the veg balls on medium heat. if they are fried on a high heat, then the outside will get cooked and the inside will be not cooked leaving a doughy taste in the mouth.
4. if they are fried on a low heat, they will absorb oil and this will make them oily and soggy.
5. i like the sweet sour taste of indo chinese food and hence i have added sugar to the recipe.
6. also as the soy sauce i use does not have any sugar added to it. you may avoid this or check the ingredients list in your soy sauce if sugar is there in it or not. you can also add tomato sauce for some tang and sweetness.

lets begin step by step veg manchurian recipe:

1: first the tricky step of making the veg balls :-) take all the ingredients for the veg balls in a plate or a bowl.

ingredients for veg balls are – 1 cup grated carrot, 1 cup finely chopped cabbage, ½ cup finely chopped bell pepper/capsicum, ¼ cup finely chopped spring onion/scallion greens, ½ tsp freshly crushed black pepper or black pepper powder or white pepper powder, 2 tbsp all purpose flour/maida, 2 tbsp cornflour and salt to taste.

veg manchurian

2: mix them well and keep aside for 15-20 minutes. during this time the veggies will release their juices which will be of help in making the balls. you don’t need to any water. i have not added a single drop of water to this mixture.

veg manchurian recipe

3: shape the mixture in to small balls and keep aside.

veg manchurian

4: now comes the test… heat oil and just add one veg ball to the oil. if it breaks than not a good day today… okies the veg ball did not break for me… thank god :-)

veg manchurian

5: this boosts my confidence and i add three more balls now to the oil….

chinese veg manchurian

6: fry them neatly in a moderately hot oil till they are golden brown in color and crisp.

veg manchurian

7: drain or kitchen paper tissues and keep aside.

veg manchurian

8: now we prepare the sauce…. heat oil in a wok and add 2 tbsp onion or spring onions, 1 tbsp ginger, 1 tbsp garlic, 1 tbsp finely chopped celery and 1-2 finely chopped green chilies.

chinese veg manchurian

9: fry these on medium or full flame taking care not to burn them.

veg manchurian

10: add 1 or 1.5 cup vegetable stock or water now.

veg manchurian

11: add the crushed ½ tsp freshly crushed black pepper (or black pepper powder or white pepper powder) and ½ tbsp soy sauce. i have poor lighting in my kitchen. hence the pics always come out dark and dull.

veg manchurian

12: mix well and the let the sauce cook for 1-2 minutes.

veg manchurian

13: now slowly add the corn flour paste (1 tbsp corn flour dissolved in 2 tbsp water).

veg manchurian

14: really stir well and make sure no lumps are formed. the sauce will begin to thicken now.

veg manchurian

15: add ½ tbsp vinegar, salt, sugar and the veg balls to the sauce and gently stir. simmer for a minute.

veg manchurian

16: serve veg manchurian hot garnished with some scallion greens. veg manchurian goes well with veg fried rice, plain rice and even bread or the indian chapati.

veg manchurian recipe

{ 135 Responses }

  1. anup says

    My Children’s loves the Veg Manchurian madly. Thanks a lot. Love to learn Chicken Manchurian.

  2. parvinder singh says

    Is there going to be any difference if i use yellow corn flour instead of white corn flour in veg manchurian recepie…….can we use corn flour as a substitute of corn starch…

    • says

      parvinder, yes you can use it. yellow corn flour will also help in thickening but the taste will change. yes you can use yellow corn flour as substitute for corn starch. yellow corn flour is healthy.

  3. bishal mandal says

    Hello. Dassana ji liked your recipe very much. I am a chef but i learned some tricks from your recipe thank you

  4. Himani sharma says

    I had always adored ur recepies since I started cooking them. They turned out so Gud. I myself cudn believe that I made it.
    I wish if u can add diff cusines to ur site like Indian chinese Thai etc. thst will add variety to it.n I wud love to try them.
    Thanx again

  5. niu says

    Ohhh wen i come across ur website really it takes atleast 2-3 days to come out from ur blog..all the recipes here are so fantastic and photos r like cream on cake.

  6. jyotika dobhal says

    I simply love ur blog.. Nd i follow ur recepie a lot…! U made my intrust in cooking live up again thnk u so much.. I just loke ur recipe thy are so easy and d best part is the ingredients are easily available in home or shop…!

  7. Supti says

    Dassana didi you are just rocking…..I love your recipes….I made Chinese food first in my life and my Mom adored them and the credit goes to you. I made many of your recipes and all of them was too good….thanks di…. :)

  8. says

    It s great recipe . I have tried some of u r recipes it s just superb . m still 13 but i luv cooking specially new recipes of urs. i have made some of u r recipes all liked it very much thnks for this cooking website

    n also m gonna make it again

  9. akanksha says

    Amazing receipe…i tried it n it was delicious but the balls were very soft..plz tell how to keep balls crispy?

  10. urvi pateliya says

    This is really very good.. N so easy to make.. Ty soo much.. Can u plz mail me new new recipes… ?

  11. Sohni k says


    I have tried bunch of your recipes. Some came out great and some not so much but it’s the cook fault not the master chef’s :).

    First I wanted to ask you shall I still try this recipe if I do not have green onions?

    Second, I want to prepare the balls 2 days before the party. I was thinking to fry them and then warming them in oven to give them a crisp before adding them to sauce. What you think? I am going to serve them with Hakka noodles.

    Also, I wanted to let you know that I have the original dum aloo recipe from Kashmir. Actually it’s because I am from that part of india. If you like to try that please let me know and I can email you. The dum aloo from Kashmir use no onions, garlic or fresh ginger.

    Once again, thank you so much for all your hardwork and tasty recipes. You bring india closer to us here in western world.

    • says

      thanks a lot sohni.
      1. skip the green onions. they do add some flavor and texture. but you can skip them. i also do that. i add regular onions when i don’t have these spring onions.
      2. you can fry the balls before and keep them in the fridge. when warming them in the oven, avoid over doing as it may spoil the texture. or what you can do is in a wok, add a tsp of oil (optional). add the fried balls and roast them till they again become crisp.
      3. the kashmiri dum aloo recipe which i have added does not use onions, garlic and fresh ginger. i got if from a book. but still you can send me. yours will be authentic than the book one. you can email me at vegrecipesofindia(at)gmail(dot)com. (at) is @ and (dot) is . we write this way to avoid spam.

  12. sakshi says

    I have tried the above recipe but it didn’t taste as Manchurians we have in restaurants but it looks similar . I love Manchurian so much but always when I tried it at home ,it never tasted as I have ate in restaurants.
    So just wanted to know are there different styles of making it .plea

    • says

      sakshi, in restaurants they use ajinimoto and sauces like fish sauce or oyster sauce. thats why the difference in taste. homemade does not taste like restaurant one.

  13. kashish verma says

    I love veg Manchurian. They are really awesomeeeeee. Thanks veg recipes to tell us the recipes.

  14. Neeraj says

    i surprised my wife with the dish its so simple and thank god the balls didnt break and thanx to dassana for a detailed and stepwise recipe

  15. Nivedita says

    Hi dassana,
    I have made many recipes from your blog. The sonth chutney, whole wheat pav, idli using idli rava and the veg manchurian balls too! All were excellent!
    I had earlier attempted veg manchurian balls from another website which were a complete disaster, but made with your method they were perfect!
    Thanks for all the hard work you put in,

  16. Roshni Palan says

    Hi dassana,
    Its such a pleasure reading ur recipes nd making dem..
    I have prepared many of dem..
    Just wanted to know whether I can use rice flour instead of corn flour and also my Hubby likes more non veg so can I use cooked chicken instead of d veg balls..

  17. ashima says

    any alternative for cabbage
    can i use simple onion in place of celery
    what if someone dont use garlic

  18. nargis khan says

    gr8 recipe…can i use maida in place of cornflour while making the sauce for thickness…thnx..

    • anil says

      why are the veg manchurian, and paneer manchurian different in color. Should they not have the same ingredients for the sauce?

      • says

        the difference in color is due to the addition of tomato sauce. in veg manchurian, i have not added tomato sauce and in paneer manchurian, i have added tomato sauce.

  19. Divya says

    I am on my family way. Is it safe to use cornflr, soyasauce or vinegar.
    what if I don’t use them? Is there any alternative?


    • says

      sim, celery has to be used in less amounts. otherwise it will give a very strong flavor to the dish. you can use regular onions instead of spring onions. regular onions are a better alternative than celery.

  20. shuchita says

    hiii.. i made it n it came out really nice..really delicious..just perfect. thanx a lot :)

  21. arja says

    I tried this recipe but the balls were sticky from inside instead of soft n juicy though frying of balls were absolutely perfect. Due to shortage of cornflour I added more maida than cornflour instead of 1:1 ratio as per u r recipe. does more maida makes any difference?I want soft balls pl help!!!!!

    • says

      too much of cornflour or maida, will give the veg balls a sticky texture from inside. you could have just tried with the maida mentioned in the recipe and checked to see if with one ball if its breaking or not. if yes, then just a little flour would be alright. i feel too much maida has gone into the mixture and hence the stickiness.

  22. Smitha says

    Hi Dassana
    In place of corn flour can one use arrow root flour? will it taste the same? can it be substituted 1 to 1?
    Do you consider arrowroot flour is healthier than corn flour

  23. Manisha says

    Hey Dassana, I am a great fan of your receipes and have most of them :).
    Would you tell me how many manchurian balls could you make with above ingredients?

  24. Anushka Patel says

    can i use yellow cornflour?? actually i bought yellow cornflour didn’t get the white one.. and do i need to fry or boil the vegetables before making balls? please do rply fast

    • says

      i have never seen yellow cornstarch. is it cornmeal or cornstarch. in the west cornflour means makkai ka atta whereas in india, cornflour means cornstarch which is white in color. what is used in this recipe is cornstarch and not makkai ka atta. only cornstarch can be used in this recipe. no need to fry or boil the veggies. if you want you can blanch them. if you chop them finely then they get cooked whilst frying.

  25. says

    This looks wonderful and I am so glad to have found your site. I do have a question: when you have cornflour as an ingredient, is it white cornstarch or actual yellow cornflour?

  26. says

    This recipe looks incredible. I don’t fry things very often (hot oil is a bit scary to me!) but this makes me want to give it a shot. :)

  27. mona says

    Thanks for sharing. Very authentic and healthy.
    Will try mushroom & veg manchurian today. A million thanks to your hard work. 10/10.

  28. Ramneet says

    Some how i just got hooked to your cookery blogs today……i do read them often but today its acting like a stress buster for me…..thanks so much dassana….

  29. Amit says

    mmm I havent had lunch today and by looking at these incredible photos my mouth his filled with water…

  30. says

    I love your step by step method shown here. It looks so delicious! Staying in the States, the one thing I do miss is Indian chinese.

  31. suhani says

    as i told u ..i made it today in the lunch..had it till my ponch filled up completely..paired it up with fried rice..thanks for the recipe Dassana..

  32. suhani says

    the information on soy sauce was very useful..the manchurian has been added in my menu for this sunday..and for the broken food processors..really i reminds me of my days when i had to grate all my carrots for gajar halwa..around i kg carrots…when i didnt hv food processor.

  33. says

    Dasanna, this recipe is amazing! I cannot wait to try these out. I am so glad you provided a recipe for the vegetable balls. I needed a good, tried and true recipe :) Thank you!

  34. says

    Hi Dassana,

    Sorry to hear about both the broken food processors. But this looks incredible. As a matter of fact my mouth is watering. Your photos are beautiful:)

  35. Joyita says

    Thanks dassana. I didn’t know that there was any naturally fermented soy sauce. I have always been uncomfortable cooking chinese because of the chemical soy sauces…its different when one eats out ofcourse:) Willl let you know if I am able to source it from any store in mumbai.

  36. says

    i love love indo chinese foood. i have a food processor but it still doesnt make life simpler..:) i mean grate so many veggies, then make balls( me and making more than 10 balls do not go together) and then fry, make sauce.. phew:)
    yours have came out so prefect. I’d love to puck some up from the screen, so much easier:). i need to make some soon, might bake some to skip standing in the kitchen frying. i dint know anything about soy sauces till some months back. so many small facts that the food industry always manages to fool us with.

    • says

      hey richa, for me the grating and chopping is too much. there was a time when i would chop all the veggies in the food processor. making balls and frying is alright. i have fried pooris for about 25-30 people once… that was phew for me :-)

      there are many facts that the food industry does not want the consumers to know. but things are getting exposed now…

  37. says

    Wow, you have put in a lot of hard work in posting this recipe. It is hard to stop in between to take pics while cooking. Yet, you have presented it so well and with great clarity.

    • says

      thanks family cook. it is not that difficult to take pics while cooking. but it takes a long time to cook than it would have been if i just had to take the pics of the final dish.

  38. says

    Lovely post. Reminded me of a day when I made this for a crowd of about 50 people :-)

    Loved your chopsticks too. Where did you get it? I am still to try a naturally fermented soy sauce. Thanks for the link.

    • says

      hey sangeeta, you are great ya. making veg manchurian for 50 people is commendable and shows you are such a pro in cooking.

      i got the chopsticks from fabindia. they had many of these types. you must try the naturally fermented soy sauce. it is way different than the soy sauce we generally use in india.