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veg manchurian recipe, how to make vegetable manchurian recipe

by dassana amit updated January 31, 2014

veg manchurian recipe: veg manchurian, vegetable manchurian

veg manchurian or 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.

vegetable manchurian

i am the sauce person and i love chinese sauces homemade or store brought ones…. my most favorite being black bean chili sauce….

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

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.

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 the spring onions, ginger, garlic, celery and chilies.

chinese veg manchurian

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

veg manchurian

10: add vegetable stock or water now.

veg manchurian

11: add the crushed black pepper and 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 add the corn flour paste slowly.

veg manchurian

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

veg manchurian

15: add 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

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

veg manchurian recipe details below:

5.0 from 1 reviews

veg manchurian recipe
 
Prep time
Cook time
Total time
 
indo chinese recipe of veg manchurian.
Author:
Recipe type: main
Cuisine: indo chinese
Ingredients
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
  • 1 tbsp garlic
  • 1 or 2 green chilies
  • 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
Instructions
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.
Notes
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.
Nutrition Information
Serving size: 4

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{ 58 comments… read them below or add one }

arja March 26, 2014 1

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!!!!!

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dassana amit March 31, 2014 2

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.

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Smitha February 22, 2014 3

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

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dassana amit February 22, 2014 4

you can add arrow root flour. the taste will be different. its a better alternative than corn starch.

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Cath February 18, 2014 5

Hello just making the balls today Just wondering if they freeze ok.

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dassana amit February 21, 2014 6

never tried freezing them. but i think they should.

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sadiya February 17, 2014 7

oooooooossssssssuuuuummmmmm recipe!!!! it was dilicious!! thank u so much

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dassana amit February 18, 2014 8

welcome sadiya

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manju February 14, 2014 9

Thank you so much for the detailed- step-by-step recepie. I got it right first time.

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dassana amit February 14, 2014 10

welcome manju

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Manisha February 13, 2014 11

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?

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dassana amit February 13, 2014 12

thanks manisha. you can make about 8 to 10 balls.

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dassana amit January 26, 2014 13

i don’t think so. you can use all purpose flour instead. skip the corn starch completely.

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shiv January 26, 2014 14

can i use corn meal mix here instead of corn starch/flour?

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Anushka Patel January 9, 2014 15

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

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dassana amit January 9, 2014 16

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.

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kajal November 19, 2013 17

Hello dassana
Have you used red bell pepper in this dish

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dassana November 19, 2013 18

no kajal. i have not added red bell pepper.

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Mothergoose9 November 12, 2013 19

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?

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dassana November 14, 2013 20

it is the white corn starch. the yellow corn flour is different and in india we call it as maize flour.

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agnivesh November 5, 2013 21

thanks dassana, today i hv all ingredients now m going to prepare this, hope for d best as like u
:-)

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dassana November 8, 2013 22

hope the dish was good.

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Parul November 5, 2013 23

Ca you please tell me which cornflour u use ?

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dassana November 8, 2013 24

i use whichever brand i get in the market. however most of the times it is brown & polson.

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Katherine October 1, 2013 25

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. :)

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mona September 14, 2013 26

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

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dassana September 15, 2013 27

thanks mona.

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Ramneet February 2, 2013 28

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….

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dassana February 3, 2013 29

thanks ramneet :-)

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Your Cookery book August 3, 2012 30

Your are not only great chef but great clicker as well. Yummy recipe and brillient captures.

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dassana August 3, 2012 31

thanks again cookery book.

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Shashi June 7, 2012 32

yammi Great Colletions

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dassana June 7, 2012 33

thanks shashi

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Amit May 29, 2012 34

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

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dassana May 31, 2012 35

thanks amit for liking the photos :-)

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Asmita May 21, 2012 36

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.

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suhani May 20, 2012 37

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..

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dassana May 21, 2012 38

welcome suhani and thanks for commenting on each and every recipe you make.

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chinmayie @ love food eat May 18, 2012 39

This recipe looks great! I am a great fan of soy sauce and i can use it in any stir-fry recipe!. Thanks for all the interesting information.

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suhani May 17, 2012 40

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.

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Courtney Rae Jones May 17, 2012 41

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!

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Deeps @ Naughty Curry May 16, 2012 42

the pic speak a thousand words…lovely photograph esp the chopsticks and all :) the manchurian looks awesome!

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Nancy/SpicieFoodie May 16, 2012 43

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:)

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dassana May 16, 2012 44

its alright nancy. i don’t feel sorry :-)

thanks for liking the photos.

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radha May 16, 2012 45

Very well presented. Came by from the photo gallery on Just Homemade.

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dassana May 16, 2012 46

thanks radha.

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Lovecook Malaysia May 16, 2012 47

This is awesome! Glad I found your space…loving it totally! ;)

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dassana May 16, 2012 48

thanks lovecook malaysia

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Joyita May 16, 2012 49

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.

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dassana May 16, 2012 50

sure joyita, do let me know

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latika May 16, 2012 51

thank you for this lovely recipe-my family loved it!

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dassana May 16, 2012 52

thanks latika

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Richa@HobbyandMore May 16, 2012 53

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.

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dassana May 16, 2012 54

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…

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familycook May 15, 2012 55

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.

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dassana May 15, 2012 56

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.

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sangeeta khanna May 15, 2012 57

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.

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dassana May 15, 2012 58

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.

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