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veg manchurian recipe, veg manchurian gravy

delicious veg manchurian gravy recipe from the indo chinese cuisine. 

4.49 from 56 votes
total time:
60minutes

manchurian recipe with step by step photos – veg 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.

veg manchurian recipe, veg manchurian gravy

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 and i have shared few of them on the blog.

popular manchurian recipes are

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, corn soup and veg manchurian. along with this vegetable manchurian gravy, i also make dry version of vegetable manchurian 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, veg manchurian gravy
4.49 from 56 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 veg manchurian 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 recipe

  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 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.

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how to make veg manchurian recipe

for ease of reading, i have divided this post into 3 main parts.

  • step 1 – making veg manchurian balls
  • step 2 – frying veg manchurian balls
  • step 3 – making veg manchurian gravy or sauce

lets start with step 1 – making 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

step 2 – frying veg manchurian balls

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

step 3 – making veg manchurian recipe

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

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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240 comments/reviews

  1. Mam I want to know the recipe of spring dosa

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

    • you can add some sweet sauce like tomato ketchup or sweet chili sauce to balance the spiciness. some more water can also be added.

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

    • you can buy kikkoman brand or thats asia brand. thats asia is gluten freee as well.

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