Manchurian Recipe (2 Ways) | Veg Manchurian Gravy and Dry

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Veg Manchurian is a tasty Indo Chinese dish of fried veggie balls in a spicy, sweet and tangy sauce. There are 2 popular variations of making veg manchurian.

  1. Veg Manchurian Dry – An excellent starter snack or as a side dish with hakka noodles or chow mein.
  2. Veg Manchurian Gravy (With Sauce) – Makes for a tasty Chinese Main Course. Goes best with fried rice, schezwan fried rice or steamed rice.

Both the recipes taste good and are shared with step by step photos. You can make either of them as per your choice. Example: you can make veg manchurian dry as a starter snack or veg manchurian gravy for a Chinese main course.

manchurian or veg manchurian recipe, veg manchurian gravy

About This Manchurian Recipe

Veg manchurian gravy recipe has a sauce or gravy in which the fried veggies balls are tossed and dunked.

The sauce has a mix of eclectic flavors and tastes like sweet, savory, spicy, sour and umami. The recipe is also vegan.

Manchurian in the Indian lingo is a term for fried veggies or fried meat (fish or prawns or chicken) in this spicy-umami sauce.

You can also call the sauce as manchurian sauce. Manchurian and many other Indian Chinese recipes were an invention of the Chinese community living in Kolkata.

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

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 – Chilli Paneer, Corn Soup and Vegetable Manchurian.

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 steamed rice.

Tips

Tips for Veg Manchurian Gravy

  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 a food processor will save your time.
  2. Soy Sauce: It is best to use naturally fermented soy sauce. You can even use bragg liquid aminos or tamari. While making any recipe with soy sauce in it, I would suggest to use naturally fermented soy sauce or bragg liquid aminos or tamari.
  3. Tomato Ketchup – Do 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. Gluten free options – To bind the flour, use potato starch or tapioca starch in place of corn starch (corn flour). Use rice flour or chickpea flour (besan or gram flour) 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.

Serving Suggestions

Veg Manchurian Gravy goes well with fried rice, schezwan fried rice or steamed rice or noodles or vegetable noodes. You can also serve it bread or soft dinner rolls or naan or roti.

Step-by-Step Guide

How to make veg manchurian gravy

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 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 the 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

Step 2 – Frying Vegetable 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 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. Fry the veg balls this way in batches and keep aside.

making veg manchurian gravy recipe

Step 3: Making manchurian gravy

14. In a small bowl take the following three sauces – ½ tablespoon soy sauce (or 1.5 teaspoons soy sauce), 1 tablespoon tomato ketchup, 2 to 3 teaspoons of red chilli sauce. The red chilli sauce is spicy and not sweet.

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 tablespoons 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 (scallions), 1 tablespoon finely chopped ginger, 1 tablespoon finely chopped garlic, 2 green chilies (finely chopped) and ¼ cup finely chopped capsicum (green bell pepper). Adding capsicum is optional. You can use toasted sesame oil or sunflower oil or any neutral tasting oil.

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 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 Gravy hot garnished with some spring onion greens (scallion greens). It goes well with veg fried rice or schezwan fried rice or plain steamed rice or noodles and even bread or roti.

veg manchurian gravy recipe

This post is from the archives and has been republished and updated on 30 May 2020. 

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manchurian or veg manchurian recipe
Manchurian Recipe
4.87 from 86 votes
Veg Manchurian is a tasty Indo Chinese dish of fried veg manchurian balls in a spicy, sweet and tangy sauce. This delicious veg manchurian recipe is with a sauce or gravy. A vegan recipe.
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr

Cuisine Indo Chinese
Course: Main Course
Diet: Vegan
Difficulty Level: Moderate

Servings 3

Ingredients

For veg manchurian balls

  • ½ cup grated carrot
  • ½ cup finely chopped cabbage (purple or green)
  • ¼ cup finely chopped green 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
  • 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
  • ¼ cup finely chopped capsicum (green bell pepper) – optional
  • 1 tablespoon finely chopped celery (optional)
  • ½ tablespoon soy sauce
  • 1 tablespoon tomato ketchup
  • 2 to 3 teaspoons red chilli sauce (spicy and not sweet)
  • 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 raw sugar to taste or white sugar – add as required
  • 1 tablespoon spring onion greens (scallion greens) for garnishing

Instructions

Making veg manchurian 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 veggie 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 gravy

  • 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, finely chopped green chilies and finely chopped capsicum. Adding capsicum is optional.
  • 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. This manchurian gravy goes well with veg fried rice, plain rice and even bread or the chapati or rotis.

Video

Notes

  1. Consistency: The best part of most Indian-Chinese recipes 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. Ajinomoto (MSG): 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. Frying: 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. If they are fried on a low heat, they will absorb oil and this will make them oily and soggy.
  4. Sugar: I like the sweet sour taste of Indo Chinese food and hence I have added raw sugar to the recipe. You can use any other sweetener like palm sugar or coconut sugar instead of sugar. 
  5. Soy Sauce: Use naturally fermented soy sauce. 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.

Nutrition Info Approximate values

Calories: 218kcalCarbohydrates: 21gProtein: 2gFat: 14gSaturated Fat: 1gSodium: 799mgPotassium: 171mgFiber: 3gSugar: 5gVitamin A: 3818IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 1mgVitamin B6: 1mgVitamin C: 25mgVitamin E: 6mgVitamin K: 53µgCalcium: 28mgVitamin B9 (Folate): 29µgIron: 1mgMagnesium: 7mgPhosphorus: 21mgZinc: 1mg

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About Dry Vegetable Manchurian

Veg Manchurian Dry is a crispy starter snack of fried veg balls tossed in the spicy, sweet, tangy manchurian sauce.

It is one of the dishes that we order when we have dinner in an Indian-Chinese restaurant. It is one of my favorite dish from childhood. I have been making veg manchurian from from my teens. I make both gravy and the dry versions.

On occasions I make this dry manchurian version as a side dish with veg noodles.

veg manchurian dry recipe, dry vegetable manchurian dry recipe

The only time taking part in making dry vegetable manchurian is the grating or chopping the veggies. So the recipe does take time to prepare with frying the vegetable balls and then preparing the sauce.

For less work you can make the veg balls a day before and use them the next day. You can even use a food processor of a food chopper to ease your work.

Serve Veg Manchurian Dry as a starter snack or as a side dish with Hakka Noodles or Veg Chow Mein.

Step-by-Step Guide

Step-by-step Veg Manchurian Dry

For ease of understanding, I have divided this post in 3 main parts:

  • Step 1 – Preparing the veggie balls
  • Step 2 – Frying veggie balls
  • Step 3 – Making veg manchurian dry

Lets start with step 1 – Preparing the Veggie Balls

1. Take the finely chopped or grated veggies in a bowl. Here I added ½ cup finely chopped red cabbage, ½ cup grated carrot, ¼ cup finely chopped capsicum (green bell pepper), ¼ cup finely chopped french beans, ¼ cup finely chopped spring onions (scallions).

veggies for dry veg manchurian recipe

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

ingredients for dry veg manchurian recipe

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

making dough for dry veg manchurian recipe

4. Take a small portion of the mixture in your hands.

mixture for veg manchurian balls

5. Press and roll it in your palm.

making veg manchurian balls

6. And make a round veggie ball.

making veg manchurian balls

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

veg manchurian balls

Step 2 – Frying Veggie Balls

8. Heat oil for deep frying in a kadai or pan. Add a small piece of 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.

frying veg manchurian balls

9. 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.

frying veg manchurian balls

10. When cooked from one side, turn the balls with a slotted spoon.

frying veg manchurian balls

11. Fry the balls till crisp and golden.

frying vegetable manchurian balls

12. Remove them with a slotted or perforated spoon and drain as much as oil as possible.

fried vegetable manchurian balls

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

fried vegetable manchurian balls

14.  Fry the veg balls this way in batches and keep aside.

frying veg manchurian balls

Step 3 – Making Veg Manchurian Dry

15. Once the veggie balls are fried, then it is time to make the sauce. In another pan, heat about ½ tbsp of the same oil in which we fried the balls or toasted sesame oil. Add ½ tablespoon finely chopped garlic, ½ tablespoon finely chopped ginger & 1 or 2 green chilies, finely chopped.

making veg manchurian recipe

16. Stir and sauté for a minute on a low flame.

making dry veg manchurian recipe

17. Add ¼ cup chopped spring onions (scallions) or onions.

onions for veg manchurian recipe

18. Stir and sauté till the onions soften.

sauting onions for veg manchurian recipe

19. Now add the sauces – ½ tablespoon soy sauce, 1 tablespoon tomato ketchup and 1 teaspoon red chili sauce or green chili sauce. Note that the green chilli sauce or red chilli sauce should be spicy and not sweet.

sauces for veg manchurian dry

20. Mix and stir very well.

stir veg manchurian dry sauce

21. Keep the flame on the lower side and sprinkle ¼ teaspoon corn starch (corn flour). Adding corn starch is optional. Adding corn starch gives a good glaze to the manchurian sauce.

making veg manchurian dry recipe

22. Mix and stir very well.

stir veg manchurian dry sauce

23. Quickly add ¼ teaspoon black pepper and salt as required. Stir again. After adding corn starch the sauce will begin to thicken, so one has to be quick. Keep a check on the salt as the soy sauce, tomato ketchup and chilli sauce already have salt in them. So add less salt.

salt for veg manchurian dry recipe

24. Then add the fried veg manchurian balls.

adding veg manchurian balls

25. Toss and mix so that the sauce coats the veggie balls evenly.

stir dry veg manchurian recipe

26. Switch off the flame and add ½ teaspoon rice vinegar or regular white vinegar.

vinegar for dry vegetable manchurian recipe

27. Toss and stir again. Serve Veg Manchurian Dry hot as a starter snack garnished with some spring onion greens (scallion greens).

veg manchurian dry recipe, dry vegetable manchurian dry recipe
veg manchurian dry recipe
Veg Manchurian Dry
4.83 from 51 votes
Veg Manchurian Dry is a tasty Indo Chinese starter dish of fried veg balls in a spicy, sweet and tangy sauce.
Prep Time 50 mins
Cook Time 10 mins
Total Time 1 hr

Cuisine Indo Chinese
Course: Starters
Diet: Vegan
Difficulty Level: Moderate

Servings 2

Ingredients

For fried veg manchurian balls

  • ½ cup grated or finely chopped cabbage (green or red cabbage)
  • ½ cup grated carrot
  • ¼ cup finely chopped capsicum (green bell pepper)
  • ¼ cup finely chopped french beans
  • ¼ cup finely chopped spring onions (scallions) or onions
  • 2 tablespoon corn starch (also called as corn flour in india)
  • 2 tablespoon all purpose flour (maida)
  • ½ teaspoon black pepper powder
  • ½ teaspoon salt or add as required
  • oil for shallow frying or deep frying

For veg manchurian sauce

  • ½ tablespoon finely chopped garlic
  • ½ tablespoon finely chopped ginger
  • 1 or 2 green chilies – finely chopped
  • ¼ cup chopped spring onions (scallions) or onions
  • ½ tablespoon soy sauce
  • 1 tablespoon tomato ketchup
  • 1 teaspoon red chili sauce
  • ¼ teaspoon corn starch optional
  • ¼ teaspoon black pepper powder
  • ½ teaspoon rice vinegar or regular vinegar or apple cider vinegar
  • ½ to 1 tablespoon chopped spring onions greens for garnish
  • ½ tablespoon toasted sesame oil
  • salt as required

Instructions

Making veggie balls

  • Take the finely chopped or grated veggies in a bowl.
  • Add all the dry ingredients.
  • Gather the whole mixture and kind of knead so that the veggies leave water and you get a dough like mixture.
  • Take a small portion of the mixture in your hands. Press and roll it in your palm and make a round veggie ball. Make all veggie balls this way and keep aside.

Frying veggie balls

  • Heat oil for deep frying in a kadai or pan. 
  • Add a small piece of 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.
  • 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 manchurian balls absorb too much of oil.
  • With a slotted spoon turn over the balls when cooked from one side. Fry the veg manchurian balls till crisp and golden.
  • Remove them with a slotted spoon and drain as much as oil as possible.
  • Place the fried veg manchurian balls on kitchen paper towels. Fry the veg manchurian balls this way in batches and keep aside.

Making veg manchurian dry

  • Once the balls are fried, then it is time to make the sauce. In another pan, heat about ½ tbsp of the same oil in which we fried the balls or ½ tbsp of sesame oil.
  • Add finely chopped garlic, finely chopped ginger & 1 or 2 green chilies, finely chopped.
  • Stir and saute for a minute on a low flame.
  • Add ¼ cup chopped spring onions or onions.
  • Stir and saute till the onions soften.
  • Now add soy sauce, tomato ketchup and red chili sauce or green chili sauce. Stir very well.
  • Keep the flame on the lower side and sprinkle corn starch. Adding corn starch is optional. Stir very well.
  • Quickly add salt and black pepper as required. Stir again. 
  • After adding corn starch the sauce will begin to thicken, so one has to be quick.
  • Then add the fried veg manchurian balls. Stir so that the sauce coats the veg balls evenly.
  • Switch off the flame and add the rice vinegar or regular white vinegar.
  • Toss and stir again. Serve dry veg manchurian hot as a starter snack garnished with some spring onion greens.

Notes

  • I have not added sugar in the sauce as the tomato ketchup and red chilli sauce already has sugar. If you want you can add a bit of sugar.

Nutrition Info Approximate values

Calories: 226kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 1gSodium: 1776mgPotassium: 311mgFiber: 5gSugar: 8gVitamin A: 6046IUVitamin B1 (Thiamine): 1mgVitamin B2 (Riboflavin): 1mgVitamin B3 (Niacin): 1mgVitamin B6: 1mgVitamin C: 45mgVitamin E: 3mgVitamin K: 72µgCalcium: 44mgVitamin B9 (Folate): 44µgIron: 1mgMagnesium: 16mgPhosphorus: 37mgZinc: 1mg

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Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

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Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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250 Comments

  1. Hi

    Can I skip all purpose flour as I am coeliac and cant have gluten? Or if you can suggest replacement please

    Thanks
    Kanwal

  2. 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

  3. 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

    1. 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.

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

  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.

  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 !

    1. 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

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

  8. 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

    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.

  9. 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

    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.

  10. 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

  11. 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

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

  12. 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

  13. 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

  14. 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.

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

  16. 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

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

  17. 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.

  18. 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

    1. 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.

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

    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!!!

    1. you can do so. but do not mix both the gravy and manchurian until you are ready to pack. just before packing, you can mix.

  20. 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.5 stars

  21. 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.5 stars

  22. 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.

  23. 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 🙂 ..

  24. 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..

    1. welcome shruti and thankyou for your positive feedback 🙂 glad you liked the veg manchurian from our food blog.

  25. 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.

  26. 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?

  27. 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

  28. Mam u made the recipe very easy with the help of photos really it was awesome……. Loved it a lot thank you so much…..5 stars

    1. welcome supriya 🙂 glad you liked the veg manchurian recipe and thankyou for your kind words. you are always welcome.

  29. 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.

    1. thankyou so much virendra 🙂 for your positive and encouraging words. glad you liked the veg manchurian recipe god bless you.

    1. veg stock is the broth in which veggies are cooked. most restaurant use veggie stock, which they add to soups and gravies.

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

  31. 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.4 stars

  32. 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 experience4 stars

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

  34. 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

  35. 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.

    1. we are pleased to know you like the step by step pictures and glad we could help you 🙂 you are welcome and thankyou for your kind words.

  36. Thank you soo much mam.. i tried this dish under your instructions and it became so delicious. 100 likes for this recipe.5 stars

  37. 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

  38. 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.5 stars

  39. 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.

  40. Hello. Dassana ji liked your recipe very much. I am a chef but i learned some tricks from your recipe thank you5 stars

  41. 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

  42. 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.

  43. 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…!

  44. 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…. 🙂5 stars

  45. 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 again5 stars

    1. welcome rashi. its good to know that you are taking active interest in cooking. thanks for sharing your positive feedback.

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

    1. thanks akanksha. the balls are crisp. you fry them in hot oil then they stay crisp. secondly fry the veg balls till golden in color.

    1. thanks urvi. we don’t have email subscription service. you can subscribe to facebook or twitter page to stay updated with latest recipes.

  47. 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.

  48. 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.

  49. 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 recipe4 stars

    1. prabh, no you can not. because you have to mash and then add peas. it will be complicated and taste will vary.

  50. 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
    Nivedita5 stars

    1. welcome nivedita. big thanks for sharing positive feedback on veg manchurian and on other recipes. keep visiting and trying recipes from the blog.

  51. 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..

    1. ashima, skip cabbage. garlic is required for taste. skip celery but you can not use onions in place of it.

    1. maida will give a different texture. it will be more like white sauce kinds. i have never tried. you can try.

    2. 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.

  52. 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.

  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

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

  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. 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. 🙂

  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. 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.

  62. 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..

  63. 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.

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

  67. 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:)

  68. 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.

  69. 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…

  70. 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.

  71. 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…5 stars

        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. just read all the reviews before buying. you can check other brands as well and their reviews.