Delectable Veg Manchurian: A Step-by-Step Recipe

Ingredients

For Manchurian Balls:
1 cup finely chopped cabbage
1/2 cup finely chopped carrot
1/4 cup finely chopped capsicum
2 tablespoons cornflour
2 tablespoons all-purpose flour (maida)
1 teaspoon finely chopped garlic
1 teaspoon finely chopped ginger
Salt to taste
Water as required
Oil for deep frying
For Manchurian Sauce:
2 tablespoons oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
2 chopped green chilies
1/4 cup chopped spring onions (scallions)
2 tablespoons soy sauce
2 tablespoons tomato ketchup
1 tablespoon cornflour dissolved in 2 tablespoons water
1/2 cup water
Salt to taste
1/4 teaspoon black pepper powder
1 tablespoon chopped spring onion greens for garnishing

Steps and instructions

To make the Manchurian balls, combine chopped cabbage, carrot, capsicum, cornflour, all-purpose flour, chopped garlic, chopped ginger, and salt in a bowl. Add water sparingly, just enough to bind the ingredients together.
Heat oil in a deep frying pan. Once it's hot enough, make small balls out of the vegetable mixture and drop them into the oil. Deep fry the balls until they turn golden brown. Remove them from the oil and place them on a paper towel to drain excess oil.
For the Manchurian sauce, heat 2 tablespoons of oil in a pan. Add chopped garlic, ginger, and green chilies to the pan and fry for a minute.
Add chopped spring onions and fry for another minute.
Add soy sauce and tomato ketchup to the pan and stir well. Let it cook for 2 minutes.
In a separate bowl, dissolve 1 tablespoon of cornflour in 2 tablespoons of water. Add this cornflour mixture to the pan. This will help in thickening the sauce.
Add 1/2 cup of water, salt, and pepper to the pan. Stir well and bring the sauce to a boil.
Finally, add the fried Manchurian balls to the sauce. Coat the balls evenly with the sauce and cook for a few more minutes.
Garnish with chopped spring onion greens before serving.

Tools for making

Mixing Bowl - A bowl to combine the ingredients for making the Manchurian balls.
Deep Frying Pan - A pan with high sides for deep frying the Manchurian balls.
Paper Towel - To drain excess oil from the fried Manchurian balls.
Pan - A regular pan for making the Manchurian sauce.
Spatula - A utensil for stirring and flipping the ingredients while cooking.
Bowl - A separate bowl to dissolve cornflour for thickening the sauce.

Recipe variations

Instead of deep frying the Manchurian balls, you can try baking them in the oven for a healthier option.
For a gluten-free version, replace all-purpose flour with rice flour or chickpea flour.
Add a tablespoon of finely chopped cilantro (coriander leaves) to enhance the flavor of the Manchurian balls.
If you prefer a spicier Manchurian, increase the amount of green chilies or add some red chili flakes to the sauce.
To make it a meaty version, substitute the vegetable ingredients with minced chicken or shrimp to create chicken or shrimp Manchurian.
For a crunchier texture, you can roll the Manchurian balls in breadcrumbs before frying them.
Add a teaspoon of sesame oil to the sauce to give it a nutty flavor.
Experiment with different vegetables like bell peppers, mushrooms, or cauliflower to customize the Manchurian balls to your preference.
For a tangier sauce, add a tablespoon of vinegar or lemon juice while preparing the Manchurian sauce.

Recipe overview

Veg Manchurian is a popular Indo-Chinese dish that combines the best of Indian and Chinese flavors. It features flavorful vegetable balls, deep-fried to perfection, and then coated in a tangy and slightly spicy sauce. The recipe involves two main steps: preparing the Manchurian balls and then creating the signature Manchurian sauce. In this recipe, we'll guide you through each step, with detailed instructions to ensure you achieve restaurant-quality Veg Manchurian at home. The end result is a delightfully satisfying dish that's perfect as an appetizer or a side dish. The Manchurian balls are crispy on the outside and soft on the inside, while the sauce is a delightful mix of tangy, sweet, and spicy flavors. Get ready to impress your family and friends with your culinary prowess as you whip up this crowd-pleasing Veg Manchurian!

Common questions

Can I use any other vegetables for the Manchurian balls?
Yes, you can use other vegetables like bell peppers, mushrooms, or even grated cauliflower. Feel free to try different combinations based on your preference.
Can I bake the Manchurian balls instead of deep frying?
While deep frying gives a crispy texture, you can try baking the Manchurian balls in a preheated oven at 375°F (190°C) for about 20-25 minutes or until they turn golden brown. However, the texture may be slightly different compared to deep frying.
Is there an alternative to cornflour?
If you don't have cornflour, you can use potato starch or arrowroot powder as a substitute.
Can I make the Manchurian sauce less spicy?
Yes, you can adjust the spice level according to your preference. Reduce the amount of green chilies or omit them completely to make it less spicy. You can also add a little honey or sugar to balance the flavors.
What can I serve Veg Manchurian with?
Veg Manchurian can be served as an appetizer or as a main dish. It pairs well with steamed rice, fried rice, or noodles. You can also enjoy it with a side of chili garlic sauce or soy sauce.
Can I make Veg Manchurian in advance?
While it is best to serve Veg Manchurian immediately, you can prepare the Manchurian balls in advance and store them in an airtight container in the refrigerator for up to a day. Prepare the sauce separately and combine them just before serving to maintain the texture of the balls.

Serving dishes and utensils

Mixing Bowl - A bowl for combining the ingredients for Manchurian balls.
Deep Frying Pan - A pan for deep frying the Manchurian balls.
Paper Towels - To drain excess oil from the fried Manchurian balls.
Frying Spoon - A spoon for removing the fried Manchurian balls from the oil.
Pan - A pan for preparing the Manchurian sauce.
Stirring Spoon - A spoon for mixing and stirring the sauce.
Bowl - A bowl for dissolving cornflour and water to make the thickening agent.
Garnishing Spoon - A spoon for garnishing the dish with chopped spring onion greens.

Origin stories

Veg Manchurian belongs to the Indo-Chinese cuisine, a glorious fusion evolved in the Indian subcontinent that blends flavors from both Indian and Chinese cooking. This culinary trend started in Kolkata, where a small Chinese community has lived for over a century. The Chinatown in Kolkata was famous for its street food, where Chinese dishes were served with an Indian twist to cater to local palettes. This led to the development of a whole new cuisine, known as Indo-Chinese. Among these innovative dishes, Veg Manchurian holds a special place. Its creation is attributed to Nelson Wang, a renowned chef and restaurateur, who in the 1970s decided to experiment with a dish to cater to the vegetarian customers of his restaurant. He came up with the idea of frying vegetable balls and soaking them in a sauce flavored with soy and spices - a twist on the traditional meat Manchurian. The dish was an instant hit and thus, the Veg Manchurian was born. Trends changed, years passed, but the love for this Indo-Chinese delight remains the same.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.