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Veg Manchurian or Vegetable Manchurian

July 28, 2013 by anjanaskc 12 Comments

Veg Manchurian-Vegetable balls in a sweet and sour sauce  an Indo-Chinese recipe

Veg manchurian/Vegetable Manchurain is a classic Indo Chinese recipe. It is easy to make and tastes very good. There are quite a few versions of making the manchurian balls and the sweet and sour sauce is also made according to individual taste. Chopped, grated or minced vegetables are mixed with cornflour or bread crumbs and salt, pepper and soy sauce are added as seasoning and then the balls are deep fried and added to the sweet and sour sauce.

You can also make the balls in a paniyaram pan for a low fat version. It can also be made as a dry manchurian (without sauce), or semi dry the way I have made here, or wet (with sauce).

Enjoy the sweet and sour vegetable manchurian with chinese fried rice, hakka noodles or even with any Indian bread.

chinese vegetable manchurian recipe

 

how to make veg manchurian

Prep time-15 min
Cooking time-20 min
Course – Main course
Cuisine – Indo-Chinese
Serves – 4

INGREDIENTS-
For making Manchurian balls-

  • Cabbage, grated-3/4 cup
  • Carrot, grated-1/2 cup
  • Capsicum, finely chopped-1/2 cup
  • Potato, boiled and mashed-1/2 cup
  • Corn kernels, boiled-3 tbsp(optional)
  • Green chilies, chopped-1.5 tsp
  • Ginger, grated-1 tsp
  • Soy sauce-1.5 tsp
  • Vinegar-few drops
  • Pepper powder-1/2 tsp
  • Corn flour-4 tbsp
  • Cooking oil -to deep fry

For Sweet and Sour sauce-

  • Capsicum, chopped-1/2 cup
  • Cabbage, chopped-1/2 cup
  • Green chilies, chopped-2
  • Ginger, grated-1 tsp
  • Tomato ketchup-4.5 tbsp
  • White vinegar-1.5 tbsp
  • Soy sauce-3 tbsp
  • Chili sauce- 1 tbsp
  • Sugar- 1 tbsp
  • Pepper powder-1/2 tsp
  • Salt-to taste
  • Ajinomoto-1/4 tsp(optional)
  • Corn starch-2-3 tbsp
  • Water/vegetable stock-1.5 to 2 cup
  • Cooking oil- 1.5 tbsp
PROCEDURE-
For manchurain balls-
  1. Take all the  ingredients listed in to make manchurian balls(except cooking oil) in a big bowl.
  2. Mix all together, but don’t mash with pressure otherwise vegetables will start releasing water.
  3. Grease your palms with oil and make small and smooth balls from the mixture. (No need to add water in the mixture)
  4. Heat oil in a pan and check by frying a ball first, and if it is breaking then add some cornflour or bread crumbs in the vegetable mixture.
  5. Add balls first on high flame and then reduce flame to medium heat and fry few at a time. Avoiding crowding the pan.
  6. Fry balls to a nice golden colour and then drain on a paper napkin.
  7. Keep aside.
Sweet and sour sauce-
  1. In a bowl add corn flour and 1/2 cup water, mix well and keep aside.
  2. Heat oil in a wok and add chopped or slit green chilies and ginger.
  3. Saute for a few seconds, then add chopped capsicum and stir fry for few seconds.
  4. Now add chopped cabbage and saute for a minute.
  5. Add soy sauce,chili sauce and tomato sauce and stir for few seconds.
  6. Add 2 cups of water  or vegetable stock and give it a boil.(can adjust the quantity of water according to the gravy needed)
  7. Now add sugar, salt and pepper powder and boil for approx 1 minute.
  8. Add the water and corn flour slurry (made at step 1) and mix well.
  9. Boil for a minute and keep stirring till sauce starts to thicken.
  10. Now add the fried manchurian balls and vinegar and remove the pan from the flame.
  11. Serve hot with fried rice.
Serving suggestions and tips-
 1- You can also make the manchurian balls in a paniyaram pan or lightly brush them with oil and bake in an oven.
2- The fried manchurian balls can also be served as an appetizer.
3- Keep the fried balls and sauce seperately and mix them only when you want to serve.
4- Boiled potato, boiled and mashed rice, corn flour or bread crumbs can be added as a binding agent according to personal preference, I tried adding potato and loved it as balls are shaped and fried perfectly.
5- For making dry manchurian just skip the water and cornflour slurry.(step 1 and 8 in the sweet and sour sauce procedure) and follow the rest of the recipe.
6- Make the manchurian mixture only when you are ready to fry. If the mixture rests for long it will start releasing water and become difficult to shape so you may need to add a lot more corn flour to bind.
7- You can adjust the consistency of sauce according to your preference by adjusting the quantity of water and corn starch.but do remember that the sauce will thicken further when it comes to room temperature.
8-You can finely chop the veggies in a food processor but I like to have some amount of crunch in the balls so I grated and chopped them.
9-Addition of corn is optional.
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Veg Manchurian or Vegetable Manchurian

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 4 people

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Filed Under: Gravy dishes, International Cuisine Tagged With: chinese recipe, Indo chinese, Kofta curry, manchurian, No onion garlic recipe, satvik, side dish, Subzis and curries, vegetable Manchurain

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Comments

  1. yvs vamsi krishna says

    May 28, 2015 at 3:54 am

    Thanks for providing such a very nice information,it is really good details
    veg manchurian recipe

    Reply
  2. Sadaf Afshan says

    September 16, 2013 at 3:32 am

    The roundup of the Virtual Eid Potluck Party is now ready on my blog. Please accept the token of appreciation for joining the event.

    Reply
  3. Sadaf Afshan says

    August 16, 2013 at 11:17 am

    I'm a big fan of Indo-Chinese cuisine and Manchurian is one of my favourites. Thanks for linking it to my Virtual Eid Potluck Party.

    Reply
  4. Sadaf Afshan says

    August 2, 2013 at 9:05 am

    One of my all time favourite Chinese dishes. Lovely recipe. This would also be great for my Virtual Eid Potluck Party. It would be great if you could link it to my event.

    Reply
  5. Satya says

    July 29, 2013 at 5:42 am

    wow those Manchurian balls looking soooo perfect ….yummy

    Reply
  6. Sona S says

    July 29, 2013 at 3:35 am

    Delicious and inviting dish.

    Reply
  7. Sangeetha Priya says

    July 29, 2013 at 3:19 am

    delicious manchurian recipe, love it…

    Reply
  8. Shruti says

    July 28, 2013 at 11:45 pm

    Any Ind-Chinese food lover can't miss this one out!!! I'm loving it… Pretty post dear 🙂

    Reply
  9. Chitz says

    July 28, 2013 at 3:56 pm

    Perfectly made.. I just love it anytime 🙂

    Reply
  10. Ramya Krishnamurthy says

    July 28, 2013 at 2:45 pm

    really drooling delicious recipe and love this spicy treat in the party

    Reply
  11. Anonymous says

    July 28, 2013 at 1:30 pm

    Droolworhy pics and dish..!
    Jagruti

    Reply
  12. divya says

    July 28, 2013 at 12:18 pm

    Looks delish..feel like digging into it.

    Reply

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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