How To Make Vegetable Manchurian

Vegetable Manchurian is quite in demand. This Indo-Chinese delicacy is as popular and tasty as its cauliflower based cousin, Gobi Manchurian. Deep fried vegetable balls soaked in a subtly fiery soy sauce gravy – that should be the simplest definition you can give these delights. You have two variants of this dish available – the dry and the wet. Prepared by generously flavoring with ginger and garlic, the wet variation is a perfect accompaniment for rice as well as noodles. The dry one, unarguably, makes its way as the popular appetizer among the vegetarians.

Forget your weighing scales and just dig deep into these lip smacking delights! You can do it yourself. All you have to do is to read this recipe… So, what are you waiting for?

Vegetable manchurian dry

The Ingredients List

Make sure all your ingredients are arranged on the counter before you make headway into your preparation.

Ingredients for the Manchurian balls

  1. Mixed vegetables [cabbage, beans, carrots, bell peppers, spring onion whites] – 2 cups, finely chopped
  2. All purpose flour – 2 tbsp
  3. Cornstarch – 2 tbsp
  4. Rice flour – ½ tbsp [Optional, but adding this will give the dry vegetable Manchurian a crispier touch]
  5. Garlic, ginger, and green chili paste – 2 tbsp
  6. Soy sauce – ½ tsp
  7. White pepper powder – ½ tsp
  8. Warm water – 1/3 cup, approximately
  9. Salt – to taste
  10. Vegetable oil – for deep frying

Ingredients for the sauce

  1. Spring onion greens – ¼ cup, washed, drained, finely chopped
  2. Garlic – 2 tbsp, finely minced
  3. Ginger – 1 tbsp, finely grated
  4. Green chilies – 3, finely chopped
  5. Red chili powder – ½ tsp
  6. Dark soy sauce – 1 tbsp
  7. Chili sauce – 2 tsp
  8. Vinegar – 2 tsp
  9. Tomato ketchup – 3 tsp
  10. Salt – to taste
  11. Cooking oil – 1 tbsp

For garnishing

  1. Spring onion greens – 3 tbsp, finely chopped

How to make vegetable Manchurian

How to deep fry the Manchurian balls

1. In a large mixing bowl, sieve in the flours.


2. Mix in ginger garlic chili paste, soy sauce, white pepper powder, salt, and finely chopped vegetables.

3. Combine into a thick mixture, sprinkling water, every now and then. Ensure that you add water enough to shape the mixture into small balls. Keep the balls as small as possible.


4. Meanwhile, add about 4 cups of oil to a deep frying pan placed on medium to high heat. Allow it to come to smoking point.

5. Lower the flame and add balls, a few at a time, without crowding.

6. Deep fry the balls, turning those every now and then, on medium to high heat until balls turn golden brown.


7. Transfer using a slotted spoon onto a kitchen tissue laid on a flat dish. Allow to drain excess oil, if any.

Repeat the same process until all the balls are ready.

How to prepare the sauce

9. Place a large sauteing pan on medium to high heat and add 1 tbsp cooking oil to it.

10. Allow the oil to start smoking.

11. Mix in minced garlic, green chilies, and ginger and saute on high heat for 3 minutes or until garlic gets a golden brown hue.

12. Mix in spring onion greens and stir for 3 more minutes, while stirring continuously.


13. Mix in the fried vegetable balls and stir fry for 5 more minutes without losing the crunchiness.

14. Lower the flame to medium and mix in soy sauce, chili sauce, tomato ketchup, salt, and vinegar. Cook on medium heat for 2 minutes.

15. Mix in 4 tbsp water and simmer for 3 minutes.

16. Check the seasoning and add more salt, if required.

17. Increase the heat to high and toss the mixture for 60 seconds more or until the mixture turns dry.

18. Turn off the heat and mix in chopped spring onion greens.

19. Transfer to a serving dish and serve hot with dips of your choice.


For the Gravy version

manchurian garvy

  1. Dissolve 1 tbsp corn starch in water and keep aside.
  2. In step 14, before adding the sauces, add 1.5 cups of water. Mix in other ingredients as mentioned in step 14 and boil the mixture for 2 minutes.
  3. Mix in corn starch, stirring continuously, and cook for 2 minutes or until the gravy thickens.
  4. Add the Manchurian balls to the gravy just before serving, garnish with spring onions, and serve hot atop a bed of noodles or rice.


So, what is your choice when it comes to vegetable Manchurian – dry or wet? Why don’t you let us know what you feel?