Manchurian Recipe | Vegetable Manchurian

Vegetable Manchurian Gravy is one of those dishes that instantly makes any meal feel special. The flavorful vegetable balls soaked in a rich, glossy, Indo-Chinese style gravy, this dish is a fusion and favorite loved across families. This dish pairs perfectly with fried rice, noodles, or even simple jeera rice. If you’re looking for a dish with bold flavors, this recipe is sure to hit the right spot.

This Homemade Vegetable Manchurian Gravy recipe brings that restaurant style experience right to your kitchen and gives you full control over ingredients and health. This version we use a paniyaram pan to fry the balls, which makes it healthier than the deep-fried version.

About Veg Manchurian

Vegetable Manchurian Gravy is one of the most loved Indo Chinese dishes across homes and restaurants. It is a delicious dish with a blend of Indian and Chinese flavors. The dish is made with finely chopped vegetables like cabbage, carrot, and beans, and mixed with flour and spices to form small balls. These balls are cooked until golden and crisp, and then tossed in a tangy, spicy sauce loaded with garlic, spring onions, soya sauce, and tomato ketchup.

This dish can be made in two ways either dry or gravy, depending on how you like to enjoy it. The gravy version is perfect as a side dish for rice, noodles varieties while the dry version is best as a snack or starter.

The magic of Vegetable Manchurian Gravy lies in the contrast of textures – crispy balls, coated with a rich sauce that brings everything together. What makes this recipe stand out is its versatility, you can also adjust the spice levels, thickness of the sauce, or you can even swap vegetables based on your taste and comfort.

Veg Manchurian Ingredients

• Cabbage, carrot, and beans – These vegetables form the base of the Manchurian balls, adds crunch, natural sweetness, and texture to the balls.
• Maida (all-purpose flour), corn flour – These help in binding the mixture and give the balls a crispy texture when cooked.
• Salt, black pepper powder – Adds a touch of heat to both the balls and the gravy.
• Oil – Used for sautéing and cooking, It brings all the flavors together.
• Garlic, spring onions – These give the gravy a strong base flavor, aroma, and freshness.
• Soya Sauce, Tomato sauce – Adds sweetness and tanginess to balance out the savory elements.
• Corn flour slurry (corn flour mixed with water) – Helps the gravy to thicken and give it a smooth and glossy finish.
• Water or vegetable stock – Used to adjust consistency of the gravy.

Similar Recipes

• Paneer Fry
• Schezwan Chicken
• Butter Garlic Mushrooms
• Crispy Corn
• Aloo Tikka

Why This Recipe Works?

• Crispy balls paired with rich, flavorful gravy.
• A great way to use up leftover veggies.
• No fancy sauces or hard-to-find ingredients.
• Easily customizable to your taste – thick, light, spicy, or mild.
• Pairs well with rice, noodles, chapati, and many more.

How to make Veg Manchurian Step by Step

1.Steam cook the vegetables for 8-10 minutes, just parboiling is enough the vegetable should be crunchy. In a mixing bowl add the cooked vegetables along with all other ingredients listed under ‘For The Vegetable Balls’.

2.Mix well, the water in the vegetables was just enough for me to form balls so I didn’t add water separately. If you are not able to form balls then sprinkle very little water and shape them into balls as shown. Now in a paniyaram pan, add little oil in each hole and fry it in low flame till all the sides are evenly browned. Roll over to cook evenly. Alternatively, you can deep fry them too.

3.Drain in tissue paper,Set aside. Now for the sauce : In a pan heat oil add the spring onion white part along with chopped garlic sauté till golden then add soya sauce, pepper powder and 1 tablespoon tomato sauce.

4.Mix well and add corn flour water mixture and let it boil, once it starts boiling the color wills lowly change to deep brown color. After adding the corn flour mixture it will start thickening. Now add remaining 2 tablespoon tomato sauce. Add required salt.

5.Once it starts to thicken add spring onions green part, add the fried manchurian balls and mix well. Cook for 2mins for the sauce to blend well with the manchurian balls .It will turn shiny and velvety that’s the correct stage, Switch off.

Serve hot as a starter or as a side dish for fried rice.

Expert Tips

• As I tawa fried it I parboiled the vegetables and then fried it. If you are planning to deep fry then skip the parboiling step and proceed with the rest.
• If you want to get the restaurant flavor then add a pinch of ajino motto, I usually don’t use it considering the health issues.
• The water in the veggies was just enough for me to form balls so I didn’t add any extra water. If you are not able to form balls then sprinkle little water and shape them into balls. But be careful, don’t add more water then forming balls will be difficult.
• Fry the veg balls only in low medium heat , if they are fried on high heat, then the outside will be cooked and the inside will be not cooked giving a uncooked taste.
• Stir the corn flour slurry again before pouring into the sauce as the starch settles at the bottom.
• Always serve hot as it may turn soggy when resting time is given.
• The sauce should not be runny it should be slightly thick, saucy with a velvety finish that is the perfect sauce for any manchurian.
• Gently toss the vegetable balls in the sauce, this prevents breaking of the balls.
• You can add diced capsicum or bell peppers to the sauce for the extra crunch and color.
• You can chill the shaped balls for 15–20 minutes in the fridge, this helps them stay firm and not break while frying.
• You can add finely chopped green chili to the vegetable mix for a spicier taste.
• Reserve a teaspoon of spring onions(green part) for garnish while serving.
• I used freshly ground pepper powder and that gave a great flavor. You can reserve a teaspoon of pepper powder to add it at the last stage.
• As the tomato sauce I used was a bit sweet I didn’t add sugar to the sauce, if you prefer you can add a pinch of sugar to get a slightly sweet and tangy taste.
• Adjust water quantity, If its too thick then little more water. Adjust the quantity as per your preference of consistency.

Serving and Storage

Serve this Vegetable Manchurian hot with fried rice, noodles, plain steamed rice or with flatbreads. You can also enjoy it as a starter with toothpicks.
You can store leftovers in an airtight container in the fridge for up to 1 day. Reheat gently on the stove. The balls may soften a bit but still taste great. Avoid freezing.

FAQS

1.Can I make the vegetable balls in advance?

Yes, you can shape them ahead of time and refrigerate for a few hours. For longer storage, freeze the balls and thaw slightly before frying

2.Can I use leftover cooked vegetables for the balls?

Yes, as long as they aren’t overcooked or adjust the flour to get the right consistency.

3.Is this dish suitable for kids?

Absolutely, you can just reduce the spice and make the balls smaller. It’s also a great way to include more vegetables in their diet

4.Can I make a dry version of this recipe?

Yes, you can skip adding water and corn flour slurry, just toss the fried balls in the thick sauce until coated and serve.

5.Can I bake or air fry the balls instead of deep frying?

Yes. Brush them with a little oil and bake or air fry until crisp and golden. It’s a healthier alternative with less amount of oil.

If you have any more questions about this Veg Manchurian Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Veg Manchurian Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Veg Manchurian Recipe | Vegetable Manchurian Gravy Recipe

Vegetable Manchurian Gravy is one of those dishes that instantly makes any meal feel special. The flavorful vegetable balls soaked in a rich, glossy, Indo-Chinese style gravy, this dish is a fusion and favorite loved across families. This dish pairs perfectly with fried rice, noodles, or even simple jeera rice. If you're looking for a dish with bold flavors, this recipe is sure to hit the right spot.

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Servings3 people

AuthorSharmilee J

1x2x3x

Ingredients

FOR THE VEGETABLE BALLS:

• 3/4 cup cabbage finely chopped
• 1/4 cup carrot finely chopped
• 1/4 cup beans finely chopped
• 3 tablespoon maida
• 2 tablespoon corn flour heaped
• 1/4 teaspoon soya sauce
• 1/2 teaspoon black pepper powder
• salt to taste

FOR GRAVY:

• 5 flakes garlic finely chopped
• 1 tablespoon spring onions white part chopped
• 1 tablespoon spring onions green part chopped
• 1 teaspoon black pepper powder
• 2 teaspoon soya sauce
• 1 tablespoon + 2 tablespoon tomato sauce
• 1 tablespoon corn flour mixed with 1/4 cup water
• 1 cup water / vegetable stock
• 1 tablespoon oil
• salt to taste

Instructions

• Steam cook the vegetables for 8-10mins, just parboiling is enough the vegetable should be crunchy.
• In a mixing bowl add the cooked vegetables along with all other ingredients listed under ‘For The Vegetable Balls’.
• Mix well, the water in the veggies was just enough for me to form balls so I didn’t add water separately.
• If you are not able to form balls then sprinkle very little water and shape them into balls as shown.
• Now in a paniyaram pan, add little oil in each hole and fry it in low flame till all the sides are evenly browned.
• Roll over to cook evenly. Alternatively, you can deep fry them too.
• Drain in tissue paper, Set aside.
• Now for the sauce : In a pan heat oil add the spring onion white part along with chopped garlic saute till golden then add soya sauce, pepper powder and 1 tablespoon tomato sauce.
• Mix well and add corn flour water mixture and let it boil, once it starts boiling the color wills lowly change to deep brown color.
• After adding the corn flour mixture it will start thickening..
• Now add remaining 2 tablespoon tomato sauce. Add required salt.
• Once it starts to thicken add spring onions green part, add the fried manchurian balls and mix well.
• Cook for 2mins for the sauce to blend well with the manchurian balls. It will turn shiny and velvety that’s the correct stage, Switch off.
• Serve Veg Manchurian hot as a starter or as a side dish for fried rice.

Notes

• As I tawa fried it I parboiled the vegetables and then fried it. If you are planning to deep fry then skip the parboiling step and proceed with the rest.
• If you want to get the restaurant flavor then add a pinch of ajino motto, I usually don’t use it considering the health issues.
• The water in the veggies was just enough for me to form balls so I didn’t add any extra water. If you are not able to form balls then sprinkle little water and shape them into balls. But be careful, don’t add more water then forming balls will be difficult.
• Fry the veg balls only in low medium heat , if they are fried on high heat, then the outside will be cooked and the inside will be not cooked giving a uncooked taste.
• Stir the corn flour slurry again before pouring into the sauce as the starch settles at the bottom.
• Always serve hot as it may turn soggy when resting time is given.
• The sauce should not be runny it should be slightly thick, saucy with a velvety finish that is the perfect sauce for any manchurian.
• Gently toss the vegetable balls in the sauce, this prevents breaking of the balls.
• You can add diced capsicum or bell peppers to the sauce for the extra crunch and color.
• You can chill the shaped balls for 15–20 minutes in the fridge, this helps them stay firm and not break while frying.
• You can add finely chopped green chili to the vegetable mix for a spicier taste.
• Reserve a teaspoon of spring onions(green part) for garnish while serving.
• I used freshly ground pepper powder and that gave a great flavor. You can reserve a teaspoon of pepper powder to add it at the last stage.
• As the tomato sauce I used was a bit sweet I didn’t add sugar to the sauce, if you prefer you can add a pinch of sugar to get a slightly sweet and tangy taste.
• Adjust water quantity, If its too thick then little more water. Adjust the quantity as per your preference of consistency.

Nutrition Facts

Veg Manchurian Recipe | Vegetable Manchurian Gravy Recipe

Amount Per Serving (100 g)

Calories 125 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 0.4g3%

Trans Fat 0.02g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Sodium 602mg26%

Potassium 140mg4%

Carbohydrates 19g6%

Fiber 2g8%

Sugar 2g2%

Protein 2g4%

Vitamin A 2029IU41%

Vitamin C 9mg11%

Calcium 19mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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