veg manchurian recipe

veg manchurian recipe with step by step photos – vegetable manchurian is a super tasty and popular indo chinese recipe. the veg manchurian recipe shared here is a the gravy version and is really delicious.

most 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. there are some variations of manchurian recipes. i have shared the f0llowing manchurian varieties:

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.

in this veg manchurian sauce i have added all natural ingredients. no msg or ajinomoto or no chemically produced soy sauce (have used naturally fermented soy sauce). while making any indo chinese recipe, i would suggest to use naturally fermented soy sauce.

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. the result was a yummy veg manchurian sauce that was excellent with plain rice. veg manchurian also goes well with fried rice, schezwan fried rice or even bread or chapati or rotis.

veg manchurian recipe below:

veg manchurian recipe
4.56 from 49 votes
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veg manchurian recipe

delicious veg manchurian gravy recipe from the indo chinese cuisine. 

course main course
cuisine indo chinese
prep time 40 minutes
cook time 20 minutes
total time 1 hour
servings 2 to 3
author dassana amit

ingredients (1 cup = 250 ml)

for veg manchurian balls:

  • ½ cup grated carrot
  • ½ cup finely chopped cabbage
  • ¼ cup finely chopped bell pepper (shimla mirch or capsicum)
  • ¼ cup finely chopped spring onion (scallion greens)
  • ½ teaspoon freshly crushed black pepper OR black pepper powder (kali mirch powder) OR white pepper powder
  • 2 tablespoons all purpose flour (maida)
  • 2 tablespoons cornflour (corn starch)
  • ½ teaspoon salt OR add as per taste
  • oil as required, for shallow or deep frying

for corn starch or corn flour paste:

  • 1 tablespoon corn flour (known as corn starch outside india)
  • 2 tablespoons water

for veg manchurian gravy:

  • 1 to 1.5 tablespoons oil
  • 4 tablespoons finely chopped onions or chopped spring onion whites (scallion whites)
  • 1 tablespoon finely chopped ginger (adrak)
  • 1 tablespoon finely chopped garlic (lahsun)
  • 2 green chilies, finely chopped, (hari mirch)
  • 1 tablespoon finely chopped celery (OPTIONAL)
  • ½ tablespoon soya sauce
  • 1 tablespoon tomato ketchup
  • 2 to 3 teaspoons red chilli sauce
  • 1 teaspoon rice vinegar or regular white vinegar or apple cider vinegar
  • 1 to 1.25 cups water OR vegetable stock
  • ½ teaspoon black pepper powder OR freshly crushed black pepper (kali mirch powder) OR white pepper powder
  • salt to taste
  • ¼ to ½ teaspoon sugar to taste OR add as required
  • 1 tablespoon spring onion greens (scallion greens) for garnishing

how to make recipe?

making veg manchurian balls:

  1. take the finely chopped or grated veggies in a bowl. 

  2. you will need ½ cup finely chopped red cabbage, ½ cup grated carrot, ¼ cup finely chopped capsicum (green bell pepper), ¼ cup finely chopped french beans and ¼ cup finely chopped spring onions. you can also add regular green cabbage instead of red or purple cabbage.

  3. then add the dry ingredients – 2 tablespoons corn starch, 2 tablespoons all purpose flour (maida), ½ teaspoon black pepper and ½ teaspoon salt or add as required.

  4. mix and gather the whole mixture together. then kind of mix and knead so that the veggies leave water and you get a dough like mixture. knead like you would knead a dough.

  5. then take a small portion of the mixture in your hands.

  6. press and roll it in your palm and and make a round veggie ball.

  7. make all veggie balls this way and keep aside.

frying veg manchurian balls:

  1. heat oil for deep frying in a kadai or pan. add a small piece of a ball to the hot oil. if the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready for frying these veg manchurian balls. if the balls break, then some more binding agent is required. so you can add 2 to 3 teaspoons of some more all purpose flour (maida).

  2. gently place the balls in the hot oil. the oil has to be medium hot. too much heat and the manchurian balls will be browned from top and uncooked from inside. less hot oil will make the balls absorb too much of oil.

  3. when cooked from one side, turn the balls with a slotted spoon.

  4. fry the balls till crisp and golden.

  5. remove them with a slotted or perforated spoon and drain as much as oil as possible.

  6. place the fried veg manchurian balls on kitchen paper towels. for a low fat version, you can cook the veggie balls in an appe-appam pan or æbleskiver pan.

  7. fry the veg manchurian balls this way in batches and keep aside.

making veg manchurian gravy:

  1. in a small bowl take the following three sauces – ½ tablespoon soy sauce, 1 tablespoon tomato ketchup, 2 to 3 teaspoons of red chili sauce.

  2. mix the sauces very well and keep aside.

  3. in another small bowl take 1 tablespoon corn flour and 2 tablespoons water. mix very well and keep aside.

  4. heat 1 to 1.5 tablespoons oil in a pan or wok. add 4 tablespoons chopped spring onions, 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic and 2 green chilies (finely chopped).

  5. stir fry on medium flame till the onions turn translucent.

  6. now add the mixed sauces.

  7. stir and mix very well.

  8. add 1 to 1.25 cups water.

  9. let the mixture come to a boil.

  10. mix the corn flour paste again in the bowl (as the corn flour settles at the bottom) and then add in the pan.

  11. as soon as you add corn flour paste, mix very well so that there are no lumps.

  12. continue to stir and mix when the veg manchurian gravy is cooking. simmer till the sauce thickens and you see a glaze in it. there should be no raw taste of the corn flour in the sauce. cooking sauce or gravy takes about 3 to 4 minutes on a medium flame. if the sauce is too thick, then you add some water. if it is too thin, then you can add some corn flour.

  13. when the veg manchurian sauce thickens, add ½ teaspoon black pepper powder.

  14. season with a bit of salt. do keep in mind that the soy sauce, chili sauce and tomato ketchup already has salt in it. so add less salt and as per your taste preferences.

  15. add ¼ to ½ teaspoon sugar. mix very well.

  16. then add the fried veg manchurian balls. also add 1 teaspoon of rice vinegar or regular vinegar or apple cider vinegar. 

  17. gently stir and coat the veg manchurian balls in the gravy.

  18. switch off the flame add chopped spring onion greens.

  19. serve veg manchurian hot garnished with some spring onion greens. veg manchurian gravy goes well with veg fried rice, plain rice and even bread or the chapati or rotis.

recipe notes

tips for making veg manchurian recipe:

  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 manchurian 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.


how to make veg manchurian gravy recipe:

a) preparing the veg manchurian balls:
1. take the finely chopped or grated veggies in a bowl.  you will need ½ cup finely chopped red cabbage, ½ cup grated carrot, ¼ cup finely chopped capsicum (green bell pepper), ¼ cup finely chopped french beans and ¼ cup finely chopped spring onions. you can also add regular green cabbage instead of red or purple cabbage.

veggies to make veg manchurian gravy recipe

2. then add the dry ingredients – 2 tablespoons corn starch, 2 tablespoons all purpose flour (maida), ½ teaspoon black pepper and ½ teaspoon salt or add as required.

veggies to make veg manchurian gravy recipe

3. mix and gather the whole mixture together. then kind of mix and knead so that the veggies leave water and you get a dough like mixture. knead like you would knead a dough.

making veg manchurian gravy recipe

4. then take a small portion of the mixture in your hands.

making veg manchurian gravy recipe

5. press and roll it in your palm and and make a round veggie ball.

making veg manchurian gravy recipe

6. make all veggie balls this way and keep aside.

making veg manchurian gravy recipe

7. heat oil for deep frying in a kadai or pan. add a small piece of a ball to the hot oil. if the balls does not stick or settle down at the bottom of the pan, but comes up steadily the oil is ready for frying these veg manchurian balls. if the balls break, then some more binding agent is required. so you can add 2 to 3 teaspoons of some more all purpose flour (maida).

making veg manchurian gravy recipe

8. gently place the balls in the hot oil. the oil has to be medium hot. too much heat and the manchurian balls will be browned from top and uncooked from inside. less hot oil will make the balls absorb too much of oil.

making veg manchurian gravy recipe

9. when cooked from one side, turn the balls with a slotted spoon.

making veg manchurian gravy recipe

10. fry the balls till crisp and golden turning them over a couple of times. remove them with a slotted or perforated spoon and drain as much as oil as possible.

making veg manchurian gravy recipe

12. place the fried veg manchurian balls on kitchen paper towels. for a low fat version, you can cook the veggie balls in an appe-appam pan or æbleskiver pan.

making veg manchurian gravy recipe

13. fry the veg balls this way in batches and keep aside.

making veg manchurian gravy recipe

making veg manchurian gravy:

14. in a small bowl take the following three sauces – ½ tablespoon soy sauce, 1 tablespoon tomato ketchup, 2 to 3 teaspoons of red chili sauce.

making veg manchurian gravy recipe

15. mix the sauces very well and keep aside.

making veg manchurian gravy recipe

16. in another small bowl take 1 tablespoon corn flour and 2 tablespoon water. mix very well and keep aside.

making veg manchurian gravy recipe

17. heat 1 to 1.5 tablespoons oil in a pan or wok. add 4 tablespoons chopped spring onions, 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic and 2 green chilies (finely chopped).

making veg manchurian gravy recipe

18. stir fry on medium flame till the onions turn translucent.

making veg manchurian gravy recipe

19. now add the mixed sauces.

making veg manchurian gravy recipe

20. stir and mix very well.

veg manchurian gravy recipe

21. add 1 to 1.25 cups water.

veg manchurian gravy recipe

22. let the mixture come to a boil.

veg manchurian gravy recipe

23. mix the corn flour paste again in the bowl (as the corn flour settles at the bottom) and then add in the pan.

veg manchurian gravy recipe

24. as soon as you add corn flour paste, mix very well so that there are no lumps.

veg manchurian gravy recipe

25. continue to stir and mix when the veg manchurian gravy is cooking. simmer till the veg manchurian sauce thickens and you see a glaze in it. there should be no raw taste of the corn flour in the sauce. cooking sauce or gravy takes about 3 to 4 minutes on a medium flame. if the sauce is too thick, then you add some water. if it is too thin, then you can add some corn flour.

veg manchurian gravy recipe

26. when the veg manchurian gravy thickens, add ½ teaspoon black pepper powder.

veg manchurian gravy recipe

27. season with a bit of salt. do keep in mind that the soy sauce, chili sauce and tomato ketchup already has salt in it. so add less salt and as per your taste preferences.

veg manchurian gravy recipe

28. add ¼ to ½ teaspoon sugar or more if required. mix very well.

veg manchurian gravy recipe

29. then add the fried veg manchurian balls. also add 1 teaspoon rice vinegar or regular vinegar or apple cider vinegar.

veg manchurian gravy recipe

30. gently stir and coat the veg manchurian balls in the gravy.

veg manchurian gravy recipe

31. switch off the flame and add chopped spring onion greens.

veg manchurian gravy recipe

32. serve veg manchurian hot garnished with some spring onion greens. veg manchurian goes well with veg fried rice or schezwan fried rice or plain steamed rice and even bread or chapati or rotis.

veg manchurian gravy recipe




240 thoughts on “veg manchurian recipe, how to make vegetable manchurian gravy recipe”

  1. Hi,
    I tried this recipe today and it turned out awsome but the gravy became spicy. Is there any way to rescue it?
    Thanks !

  2. Hi I wanted to try this recipe. Could you please tell me which brand of naturally fermented soya sauce to buy

  3. Great recipe, Dassana.

    My cooking has improved a lot becos of of you!

    I m looking for a stuffed potato gravy recipe which I can serve guests.. can you refer me to one? (Nothing too complicated!)

    1. thanks priya. you can stuff the potatoes with a mixture of paneer, khoya-mawa (optional) and chopped dry fruits like cashews, almonds, raisins. spices you can add is some chili powder and garam masala powder. you will need to half-boil the potatoes. scoop out the center part. then grate or finely chop and use these gratings in the stuffing.

      for the gravy base, you can use the malai-kofta gravy base, aloo kofta gravy or paneer lababdar gravy base. all three i have shared on website. while making gravy, sauté the masala. add water and mix well. place the stuffed potatoes. cover with a lid and simmer on a low flame till the potatoes are done.

  4. Hi
    You have such a good collection,
    I have tried many of your recipes and they are fabulous 🙂
    Thank you for all the hard work for all of us.
    For this recipe I have a question – how many manchurian balls are made from the ingredients you have specified above?
    I have to make for 20 people and thinking to prepare 40-50 manchurian balls. And what should be the ratio of maida and corn flour?

    1. thanks dimple. you will get 14 to 15 balls if using a 250 ml cup for the veggies. maida and corn flour can be 1:1 ratio. but don’t take it a standard as you can add more or less of both maida and corn starch if the moisture content is veggies is too high. to make 40 to 50 manchurian balls, you can triple the recipe.

  5. Ishwari Sabhlok

    Ur recipes are wonderful. I always look for Ur recipes as they r so simple n easy to understand. U doin grt work.

  6. I almost tried more than 💯 recipes
    from vegrecipesofindia and I get compliment every time from my parents and its the best place for passionate cook, a million thanks to vegrecipesofindia ❤❤❤:-)

  7. Just made this for an early morning breakfast. This recipe is amazing! It has the soy flavors that I love from Chinese cooking combined with the heat and deep flavor I love from Indian cooking. I can’t wait to make this again 😀

  8. Veg recipes of India are a total life savour. The dish turns out really well from your recipes. I have got this site on my bookmarks and pictures really help to ensure the colour and appeal. So thankyou for your hard work making our life simpler.

  9. Hi there.. huge fan of ur cooking.. hv a ques regarding this recipe.. can i make veg manchurian balls a day before nd store them in fridge..?

    1. yes you can do this way neet. and thank you 🙂
      in case if they veg balls become too wet due to keeping them for some hours, then just dust them in some maida/corn starch and then fry.

  10. The best chef. Sanjeev kapoor and other celebrities chefs should learn from you. I first search the recipe with your name.

  11. Hi there!
    I often check out your website for ideas, the vegan banana bread is just a staple in my cooking now and everybody loves it!
    I want to try the muncharian and I was wondering if it was better to use cornstarch or cornflour as they seem to be different?
    Thank you. Aurelie

  12. I really like your restaurant style recipe, i have cooked many recipe of your and i liked step by step images makes easy for cooking. keep sharing recipe every day.

  13. I love you recipes. I’ve been trying all ur recipes and all are amazing. Veg manchurian is on of my favorite recipe of yours. After my 10th board exam ; in my holidays i almost tried every recipes of urs all were fab and now im in 12th and im waiting for my 12th board exam to get over asap so that i would try more recipes. Thanks for sharing your recipes.

  14. hi....can i make this recepie evening before to take for next day lunch at work?? as we are having potluk lunch at work.

    hi…can i make this recepie evening before to take to work for next day lunch time??as we are having potluk lunch at work!!!

  15. Hi, I laughed when I read your words ” thank god” because that’s exactly what I feel when a veg ball does not break on deep frying. Mine came out perfect. This recipe is a keeper! Thanks a lot. I’m off now to try your malai kofta recipe with high hopes.

  16. Hai dassanna, i’m ur fan. I like ur recipes very much.i tried it.it came very well. Today i tried jeera rice n veg manchurian. It came very well.thank u.i suggest ur recipe to my friends n relatives.thank u once again.

  17. Hi dasanna, i always like ur recipes. They r too good. But i have one question. I need ur suggestion. Pls help.

    Actually i am planning to buy a food processor for the first time in my life and i dont know whether to buy bajaj or philips or any other. I did many research till now but still confused. I liked fx11 of bajaj but not sure abt its quality. If u know then pls share ur experience or any other’s experience whom u know. Pls suggest a good processor if u know any or u recommend any. Pls help…. and pls reply as soon as possible. .. i want all the features like juicer mixer and processor in it. So pls suggest any accordingly

    1. thanks payal. i used to use a food processor first. i do not remember its name, but it was an indian brand. but it broke down and after that i never brought a food processor. i feel too many blades, too many attachments etc take a lot of place in the kitchen. so i use a good solid knife to chop all veggies. i do not have much experience with food processors. i have lately ordered for a food chopper from kitchenaid. let me see how it works. thus i am afraid i cannot guide or help you in this matter.

    1. dimpi, you can skip vinegar. you can also add vinegar. vinegar gives a taste of sourness in the dish. if you do not like the taste of vinegar, then you can skip it.

  18. Thanks for posting this recipe. My first attempt came out really well, and was very much close to what we get in the restaurants.. More importantly, my wife loved it 🙂 ..

  19. Thank you for such lovely recipe…in my first ever attempt at manchurian , its amazing..i am waiting to try it again for my friends and family..thank you so much..

  20. mam ,
    your recipe was indeed very good
    but i have faced some problems with the manchurian balls
    their wasnt enough binding inspite of keep it for a good 20 mins, so i had to add bread crumbs to rectify it.
    still thanks for a wonderful recipe 🙂

    1. thanks saloni. depending on the moisture/water content in the veggies, the amount of binding agent can be added less or more. your decision of adding bread crumbs is a good idea. even some more corn starch added could have helped.

  21. I’m trying to make them low fat. If I pan fry in just a little oil will they still turn out? How about if I bake them instead?

  22. Hello, mam i have triedur recipies n everytime it comes out great., ur cooking is so simple n it tastes very natural n tasty ,, not so much of extra spices not such heavy,, very well combination of ingridients ..
    Todayi tried veg manchurian gravy of urs ,, everyone liked n complemented.,
    Credit goes to u mam
    Thankyou so much ..
    Satnaam shree Waheguru saheb jee

  23. Mam u made the recipe very easy with the help of photos really it was awesome……. Loved it a lot thank you so much…..

  24. Dear mam very thank u for u r veg Manchurian recipe which is very easy and explain in very simple manner.I wil try today and let u know how it was.
    You r submitted this information with very kind heart .we always pray for u r happiness.

  25. hlo mam …. can i subsitute corn flour with just flour ..
    and i like the way u explain…keep up the good work 🙂

  26. Instead of deep frying the balls, u can roast it in appa patra (it’s a spl kadhi with small ball like indentations for making appe). It will not break nor absorb oil.

  27. It’s our pleasure to have ur blogs.
    🙂
    Whenever I search for any recipe I wish it has to be there on vegrecipesofindia
    Thnkewww so much for sharing ur experience

  28. I really like your blog specially the zoomed pictures… it really gives an idea of quantity…cooking after reading blog becomes easy..?thank you…

  29. Very easy and quick recipe… I really like your blog soo much… The way of presenting the recipe making is the best …. I have followed all the instructions and this was the first time I have made perfect balls… So yummy …. Thank you for your wonderful recipes

  30. i m great admirer of your recipes… they are easy, quick to make and even for men like me they are really helpful. best is the pics attached which help to analyse our cooking procedure correctly. this is probably fourth of your recipe which i hav tried and all hav come up great. thank u… will continue to follow ur recipe.

  31. Thank you soo much mam.. i tried this dish under your instructions and it became so delicious. 100 likes for this recipe.

  32. Ashwini Panchal J

    Vry nicely u hv showd the recipe with image. Evn learnr cn mke easily aftr seen ths.. Ty so much for mkng recipe easy for learnrs lke me who weling to mke nw nw yummy dishes.. Ty

  33. I love your blog. Your recipes are awesome and with photos its even more easy. It really boost my confidence of trying new recipes. I have tried jeera rice and dal fry and even pav bhaji. Today I am going to try veg manchurian and scheswan fried rice. Hope all goes well.

  34. 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…

    1. 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.

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

  36. Hello!!
    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

  37. 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.

  38. 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…!

  39. 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…. 🙂

  40. 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

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

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

  43. Hello!

    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.

    1. 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.

  44. 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

    1. 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.

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

  46. 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

  47. 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,
    Regards
    Nivedita

  48. 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..

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

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

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

      1. 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.

  51. Hi,
    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?

    Thanks

    1. 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.

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

  53. 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!!!!!

    1. 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.

  54. 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
    Thanks

  55. 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?

  56. 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

    1. 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.

  57. 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?

  58. thanks dassana, today i hv all ingredients now m going to prepare this, hope for d best as like u
    🙂

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

  60. 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….

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

  62. 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.

  63. 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..

  64. 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.

  65. Courtney Rae Jones

    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!

  66. 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.

  67. 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.

    1. 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…

  68. 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.

    1. 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.

  69. 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.

    1. 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.

      1. Hello ..thank you for the recipe..where can I buy naturally fermented soy sauce in india …kindly recommend the brand and link if any…

        1. tara, i buy from a local super store here. in this recipe i have used kikkoman naturally fermented soy sauce. you will be able to buy naturally fermented soy sauce from amazon.in. there are some brands which sell this type of sauce. you can check this link here for kikkoman sauce – https://goo.gl/EXvW8U
          just read all the reviews before buying. you can check other brands as well and their reviews.

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