manchurian | veg manchurian recipe

Manchurian recipe With detailed step by step photos. Veg manchurian is a super tasty and popular Indian-Chinese fusion recipe.

The veg manchurian recipe shared here is a gravy version and is really delicious – with fried veggie balls in a spicy, sweet, sour, umami sauce. The recipe is also vegan.

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manchurian or veg manchurian recipe, veg manchurian gravy

Manchurian !

Manchurian in the Indian lingo is a term for fried veggies or fried meat (fish or prawns or chicken) in a spicy sauce. Manchurian and many other Indian Chinese recipes were an invention of the Chinese community living in Kolkata.

The Chinese style of cooking was largely adapted to suit the Indian palate and also to have more vegetarian options in the cuisine.

For vegetarians and vegans, there are popular variations of manchurian recipes like

Vegetable manchurian

One more vegetarian and vegan version of manchurian is vegetable manchurian where deep fried mix vegetables balls are tossed in a sweet-sour and spicy sauce. To make veg manchurian you will need.

  1. Grated or minced veggies: to make veg manchurian you need grated or minced veggies like – cabbage, carrots, capsicum, beans & spring onions (scallions). So you can chop the vegetables in a food processor or chop it with a knife. But using food processor will save your time.
  2. Soy sauce: best to use naturally fermented soy sauce. You can even use bragg’s liquid aminos. While making any recipe with soy sauce in it, I would suggest to use naturally fermented soy sauce or bragg’s liquid aminos.
  3. Tomato ketchup – use a good quality or homemade tomato ketchup.
  4. Red chilli sauce – to add some heat and pungency red chilli sauce is added. Note that you can use sriracha sauce in place of red chilli sauce.
  5. For gluten free options – to bind the flour, use potato starch or tapioca starch in place of corn starch (cornflour). Use rice flour or chickpea flour (besan) in place of all purpose flour (maida).
  6. No msg (ajinomoto) –  i do not add msg or ajinomoto in any of the recipes I make. If you want you can add a pinch of it in this recipe.

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 veg manchurian at home which is equally delicious.

The manchurian recipe presented here is a tried and tested recipe, like all my recipes. the result was a yummy veg manchurian that was excellent with plain rice.

Manchurian also goes well with fried rice, schezwan fried rice or steamed rice or even bread or chapati or roti.

How to make veg manchurian

For ease of reading, I have divided this post into 3 main parts.

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

Lets start with step 1 – making the veg 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. But do not knead like that a bread or roti dough. Gluten strands can form that will give a dense chewy texture in the fried veggie balls. So just mix very well and press so that the veggies release their juices.

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 make a round veggie ball.

making veg manchurian gravy recipe

6. Make all veggie balls this way and keep aside. You can spread some oil on your palms while making the vegetable balls.

making veg manchurian gravy recipe

Frying veg 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 veggie 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 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 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 manchurian

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 cornflour (corn starch) 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 cornflour paste again in the bowl (as the cornflour settles at the bottom) and then add in the pan.

veg manchurian gravy recipe

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

veg manchurian gravy recipe

25. Continue to stir and mix when the manchurian gravy is cooking. Simmer till the manchurian sauce thickens and you see a glaze in it. There should be no raw taste of the cornflour 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 cornflour.

veg manchurian gravy recipe

26. When the 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, chilli 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 vegetable balls. Also add 1 teaspoon rice vinegar or regular vinegar or apple cider vinegar.

veg manchurian gravy recipe

30. Gently stir and coat the fried vegetable 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

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

manchurian | veg manchurian recipe

4.83 from 76 votes
Delicious veg manchurian recipe with a sauce or gravy from the Indian Chinese cuisine. vegan recipe.
manchurian or veg manchurian recipe
Author:Dassana Amit
Prep Time:40 mins
Cook Time:20 mins
Total Time:1 hr
Course:main course
Cuisine:indo chinese
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

Ingredients

for veg balls

  • ½ cup grated carrot
  • ½ cup finely chopped cabbage (purple or green)
  • ¼ cup finely chopped bell pepper (capsicum)
  • ¼ cup finely chopped spring onions (scallions)
  • ½ teaspoon freshly crushed black pepper or black pepper 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 - sunflower oil or any neutral tasting oil

for corn starch or cornflour paste

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

for manchurian gravy or sauce

  • 1 to 1.5 tablespoons oil - toasted sesame oil or sunflower oil or any neutral tasting oil
  • 4 tablespoons finely chopped onions or chopped spring onion whites (scallion whites)
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 2 green chillies - finely chopped
  • 1 tablespoon finely chopped celery (optional)
  • ½ tablespoon soy 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 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

Instructions

making veg balls

  • Take the finely chopped or grated veggies in a bowl. 
  • Then add the dry ingredients - corn starch, all-purpose flour (maida), black pepper and salt.
  • 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. But do not knead like that a bread or roti dough. Gluten strands can form that will give a dense chewy texture in the fried veggie balls. So just mix very well and press so that the veggies release their juices. 
  • Then take a small portion of the mixture in your hands.
  • Press and roll it in your palm and make a round veggie ball. You can spread some oil on your palms while making the vegetable balls.
  • Make all veggie balls this way and keep aside.

frying veg balls

  • 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).
  • 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.
  • When cooked from one side, turn the balls with a slotted spoon.
  • Fry the balls till crisp and golden.
  • Remove them with a slotted or perforated spoon and drain as much as oil as possible.
  • 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.
  • Fry the veg manchurian balls this way in batches and keep aside.

making manchurian recipe

  • In a small bowl take the following three sauces - soy sauce, tomato ketchup and red chilli sauce.
  • Mix the sauces very well and keep aside.
  • In another small bowl take 1 tablespoon cornflour and 2 tablespoons water. Mix very well and keep aside.
  • Heat 1 to 1.5 tablespoons oil in a pan or wok. Add the chopped spring onions, finely chopped ginger, finely chopped garlic and finely chopped green chillies.
  • Stir fry on medium flame till the onions turn translucent.
  • Now add the mixed sauces.
  • Stir and mix very well.
  • Add 1 to 1.25 cups water.
  • Let the mixture come to a boil.
  • Mix the cornflour paste again in the bowl (as the cornflour settles at the bottom) and then add in the pan.
  • As soon as you add cornflour paste, mix very well so that there are no lumps.
  • 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 cornflour 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 cornflour.
  • When the veg manchurian sauce thickens, add ½ teaspoon black pepper powder.
  • Season with a bit of salt. Do keep in mind that the soy sauce, chilli sauce and tomato ketchup already has salt in it. So add less salt and as per your taste preferences.
  • Add ¼ to ½ teaspoon sugar. Mix very well.
  • Then add the fried veg manchurian balls. Also add 1 teaspoon of Rice vinegar or regular vinegar or apple cider vinegar. 
  • Gently stir and coat the veg manchurian balls in the gravy.
  • Switch off the flame add chopped spring onion greens.
  • 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.

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 cornflour 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.

Nutrition Info (approximate values)

Nutrition Facts
manchurian | veg manchurian recipe
Amount Per Serving
Calories 274 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 1143mg50%
Potassium 256mg7%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 9g10%
Protein 3g6%
Vitamin A 5727IU115%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 35mg42%
Vitamin E 6mg40%
Vitamin K 79µg75%
Calcium 42mg4%
Vitamin B9 (Folate) 43µg11%
Iron 1mg6%
Magnesium 11mg3%
Phosphorus 31mg3%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

248 comments/reviews

  1. Ma’am i read the recipe & looks so mouth watering
    I’ll try it soon .
    thanks a lott & i m a big fan your recipes5 stars

    • thank you divyanshi. i hope the recipes goes well for you. happy cooking.

  2. Hello Ma’am,

    We are a big fan of your delicious and easy to follow recipes. Five stars all the way. Thanks a lot and keep up the good work. Just a quick feedback comment, when we update the number of serves then the quantity of ingredients is getting updated in the ingredients list but they are not getting updated in the “How to make…” steps. Would really appreciate if these could be auto updated according to the number of serves.5 stars

    • thanks a lot neel. the program that we are using has this feature enabled only in the ingredient list and not in the instructions. there is nothing we can do about this. it is just inbuilt in the program this way. thanks for the suggestion though.

  3. Loved this recipe….u put a lot of effort and thought into it
    Thank you

    • thanks josephine and welcome.

  4. Hello mam
    Too good home made recipe of veg manchuria. Your way of step wise explanation with images is superb ????????5 stars

    • thanks sri devi. glad to know you liked the veg manchurian recipe. happy cooking.

  5. Hello mam,
    I have tried it today only… Wow superb taste… My little one liked it very much.. Without Ajino moto homemade manchurian for kids healthy option.. Thanks a lot.. Keep it up mam… All the best.

    • Welcome Nayana. Glad to know that you liked the manchurian recipe. Thanks for your kind words.

  6. 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.

  7. 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.

  8. Dassana Ji at which step do we have to add the celery?

    • pragya, add celery, when you add the ginger, green chilies and garlic. i will also update in the post.

  9. Great recipe. Thanks5 stars

    • thanks rachna.

  10. 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!)5 stars

    • 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.

  11. 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?5 stars

    • 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.

  12. Ur recipes are wonderful. I always look for Ur recipes as they r so simple n easy to understand. U doin grt work.5 stars

    • Thanks Ishwari for sharing your positive feedback and for your kind words.

  13. 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 ❤❤❤:-)5 stars

    • Welcome Ajay. Thanks for sharing this awesome feedback on recipes. Glad to read your positive feedback.

  14. 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 😀5 stars

    • Thanks Ryan. Nice to know that you liked veg manchurian recipe.

  15. Nice
    Useful4 stars

    • thanks.

  16. very good recipe5 stars

    • thanks.

  17. 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.4 stars

    • thanks a lot kunal. glad to know that the pics and the steps are helping you.

  18. 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..?

    • 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.

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

    • Thanks Jagdish for your kind words. I am humbled.

  20. 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

    • thanks aurelie. in india we call corn starch as corn flour. so you have to use corn starch as it helps in binding.

  21. 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.

    • Thanks Hema for sharing positive feedback on recipes.

  22. 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.5 stars

    • Thanks Ashwarya. Thats so sweet feedback from you. Wish you all the best for your board exams. I must say you are making good use of your vacation.