“Veg Manchurian“ is nothing but vegetable dumplings prepared in an Indo-Chinese style. This recipe of mine is gravy based, but you can try non-gravy version too, in case you are not a big fan of this soupy version. Veg manchurian is made of dumplings made of carrot, cabbage and capsicum primarily.
If you having the dry version, then it is a great starter and when you making this gravy one, it is fabulous as main course. You can serve it with rice or noodles and certainly an instant hit with your guests.
origin of veg manchurian
Veg manchurian is an indo-chinese dish. It is believed to have bought to india in early 19th century by Chinese immigrants in Calcutta.
I am a hardcore fan of indo-chinese food. I normally have some or other indo-chinese food in my kitchen every now and then. This food ranges from manchurian, to fried rice, to hakka noodle, to chilli paneer, etc.
best veg manchurian
Though this veg manchurian recipe is very easy and straight forward, trick is in preparing the balls, and to ensure that they are soft, but at the same time not too mushy.
Always fry the veg balls on medium heat. Frying on high heat will cook only the outside surface of the manchurian balls and inside it will be raw. Similarly, if fried on a low heat, they will absorb oil and turn soggy.
Do not grate the vegetables in advance otherwise they will be soggy and you won’t be able to make a dough. Squeeze little extra water with your hands before adding all purpose flour and corn flour. You can add this squeezed water while making manchurian sauce.
First make manchurian balls using vegetables like, grated carrot, cabbage, capsicum, onion, and all purpose flour. Then deep fry these manchurian balls.
Now make gravy for these manchurian balls. For gravy, heat up the oil and saute´ spring onions, ginger and garlic. Add soy sauce, chilli sauce, vinegar and ketchup to it and mix well. Add sugar, salt, and black pepper powder and mix again. Now add little water to it and let the sauce boil. In a separate bowl add 1.5 tablespoon of cornflour and 2 tablespoon of water and mix it well. Add this to the sauce and let it cook on slow heat till it start thickening. Add the manchurian balls and again cook for few minutes, till the gravy / sauce thickens to desired consistency. This is it!
other variations of manchurian
- Replace cabbage and other veggies with Chicken for chicken manchurian balls.
- Use cauliflower florets instead of veg balls for cauliflower or gobhi manchurian.
this veg manchurian
- Is vegan
- Works as starter as well as main course
- Is a winner on the meal table
- Takes less than 45 mins to make
Serve this veg manchurian with hakka noodles or fried rice.. You can also have dry veg manchurian on its own.
For Manchurian balls:
- 1/2 Cup Carrot Grated
- 1/2 Cup Cabbage Grated
- 1/3 Cup Capsicum Grated
- 1/3 Cup Onion Finely Chopped
- 2 Tablespoon All Purpose Flour/ Maida
- 2 Tablespoon Cornflour
- 1/3 Teaspoon Salt
- 1/4 Teaspoon Black pepper powder
- 3 Tablespoon Oil
For Manchurian Sauce:
- 1/2 Tablespoon Ginger Grated
- 1/2 Tablespoon Garlic Grated
- 2 Tablespoon Spring Onion Chopped
- 2 Green chillies Slit
- 1.5 Tablespoon Cornflour
- 1 Tablespoon Soy souce
- 1/2 Tablespoon White Vinegar
- 1/2 Tablespoon Chilli Souce
- 1 Tablespoon Tomato Ketchup
- 1 Teaspoon Sugar
- 1/2 Teaspoon Salt As per your taste
- 1 Tablespoon Oil
- In a mixing bowl, mix together all the ingredients listed for Manchurian balls
- Make a dough with this mixture.
- Divide the dough into equal parts and make small round balls of it.
- Heat oil in a pan/kadhai on medium heat and deep fry them till they are golden brown.
- Take them out on a kitchen towel and keep aside.
- Now heat another pan on medium heat and add oil. To this oil, add chopped spring onion, ginger and garlic and sauté for 5 minutes.
- Add Soy sauce, Chilli sauce, vinegar and ketchup to it and mix well. Add salt, sugar and black pepper powder and mix again.
- Add 1 cup of water to it and let the sauce boil. In a bowl add 1.5 tablespoon of cornflour and 2 tablespoon of water and mix it well. Add this to the sauce and let it cook on slow heat till it start thickening.
- Add the Manchurian balls and again cook for few minutes. Switch off the flame till you get desired consistency.
- Serve hot and enjoy it with fried rice or veg Hakka noodles.
- Always fry the veg balls on medium heat. If they are fried on a high heat, then only the outside layer will get cooked and inside it will be raw. Similarly, if fried on a low heat, they will absorb oil and turn soggy.
- Do not grate the vegetables in advance otherwise they will be soggy and you won’t be able to make a dough. Always ensure to squeeze little extra water with your hands before adding all purpose flour and corn flour. You can add this squeezed water while making sauce.