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    Recipe Index » Cuisine » Indo-Chinese » Veg manchurian dry recipe

    Veg manchurian dry recipe

    Published: Jan 13, 2017 · Last Modified: Apr 14, 2020 by Kanan Patel / 30 Comments

    Jump to Recipe Pin Recipe

    Veg manchurian dry recipe - This is the Indo Chinese starter dish where fried vegetable balls are coated with thick, flavorful sauce. Since this is the dry version there is no gravy.

    Veg manchurian dry recipe

    I have already shared the veg manchurian gravy version that we love with steamed rice or veg fried rice. But this time I am sharing the dry veg manchurian recipe. We love to have it as a snack occasionally.

    Making manchurian balls is little time consuming. But if you have used food processor or chopper for chopping task. This can be done in less time.

    After that making thick, spicy, slightly tangy and sweet sauce will take just 5-7 minutes only. At the end, mix the balls with this sauce and it is ready.

    How to make Veg Manchurian Dry?

    1) To make balls, chop all the vegetables finely using knife or use food processor or chopper. Take vegetables (carrot, cabbage, green onion, capsicum) into food processor jar.

    2) Pulse it few times or till they are finely chopped or minced.

    veggies in a food processor

    3) Remove it to a bowl. Add salt and peper.

    4) Also add all purpose flour and corn flour.

    adding flour and seasoning to veggies

    5) Mix well and try to pinch together using your hand. It should come together and you will be able to form a ball. If it is crumbly and dry then you can sprinkle little water and try binding together. Or if it is too sticky then add more flour.

    6) Start shaping all the balls, you will get around 10 balls.

    making manchurian balls

    7) Now heat the oil in a pan on medium heat for deep frying. Once hot add balls into the oil.

    8) Keep moving and turning for even browning.

    frying balls into hot oil

    9) Once they are fried and golden browned from all the sides, remove them using slotted spatula.

    10) And put them into paper towel lined plate. Fry the second batch similarly.

    fried veg manchurian balls

    11) Now to prepare the corn flour mixture, take corn flour in a small bowl.

    12) Add 2 tablespoons of water and make lump free mixture. Keep it aside.

    dissolve cornstarch with water

    13) Now heat the sesame oil in a pan on medium heat. Once hot add finely chopped ginger, garlic and green chilies.

    14) Saute them for 1 minute, do not brown the garlic.

    saute ginger and garlic

    15) Now add chopped onions.

    16) Mix and continue cooking.

    cooking onions

    17) Cook till they are soft and translucent or light pink. Again do not brown the onions, just soften them.

    18) Now add ketchup.

    adding ketchup

    19) Add soy sauce

    20) Add chilli sauce and vinegar.

    adding soy sauce and chilli sauce

    21) Mix well.

    22) Now add corn flour mixture.

    adding corn flour slurry

    23) Mix and let it simmer for 2 minutes or till you get nice thick of sauce. Make sure it is not watery. Now add salt and pepper to taste. You can add red chilli flakes too. Mix well.

    24) Now add fried manchurian balls.

    adding fried balls

    25) Toss them and coat all the balls with that sauce.

    26) Lastly sprinkle spring onions greens and serve immediately.

    garnished with spring onion greens

    Serving suggestion: While serving the indian chinese meal, serve this veg manchurian dry as a starter dish. Many prefers to have it as a side dish with hakka noodles or Schezwan noodles.

    how to make dry veg manchurian recipe

    Check out other Indo chinese recipes
    Chilli Paneer dry // Veg manchow soup // Veg american chopsuey

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Veg manchurian dry recipe (How to make dry veg manchurian recipe)
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    Veg Manchurian Dry Recipe

    4.77 from 13 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    This is the Indo Chinese starter dish where fried vegetables balls are coated with thick, flavorful sauce. Since this is the dry version there is no gravy.
    Author: Kanan
    Course: Appetizer
    Cuisine: Indo Chinese
    Calories: 437kcal
    Servings 2 servings
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For manchurian balls:

    • 1 cup Cabbage chopped
    • 1 medium or ½ cup Carrot chopped
    • ¼ cup Spring onion (green onion or scallion) chopped
    • ¼ cup Capsicum (Green bell pepper) chopped
    • Salt to taste
    • ½ teaspoon Black pepper powder
    • 2 tablespoons All purpose flour (Maida)
    • 2 tablespoons Corn flour (corn starch)
    • Oil for deep frying

    For thick manchurian sauce:

    • ¼ teaspoon Corn flour (corn starch)
    • 2 tablespoons Water
    • 2 tablespoons Sesame Oil
    • 2 teaspoons Ginger finely chopped
    • 2 teaspoons Garlic finely chopped
    • 1-2 Green chilies finely chopped
    • ½ cup Red onion finely chopped
    • 1 tablespoon Tomato Ketchup or tomato sauce
    • 1 tablespoon Soy sauce
    • 1 ½ teaspoons Chilli sauce
    • 1 teaspoon White distilled vinegar
    • Salt to taste
    • Black pepper powder to taste
    • 1 tablespoon Spring onion (green onion or scallion) Green stalk, chopped

    Instructions 

    Making manchurian balls:

    • chop all the vegetables finely or mince them using knife or use food processor or chopper.
    • Remove it to a bowl. Add salt and peper.
    • Also add all purpose flour and corn flour. Mix well and try to pinch together using your hand. It should come together and you will be able to form a ball. If it is crumbly and dry then you can sprinkle little water and try binding together. Or if it is too sticky then add more flour.
    • Start shaping all the balls, you will get around 10 balls.
    • Now heat the oil in a pan on medium heat for deep frying.
    • Once hot add balls into the oil. Keep moving and turning for even browning.
    • Once they are fried and golden browned from all the sides, remove to a paper towel lined plate. Fry the second batch similarly.

    Making Veg Manchurian dry recipe:

    • Take corn flour in a small bowl. Add 2 tablespoons of water and make lump free mixture. Keep it aside.
    • Now heat the sesame oil in a pan on medium heat.
    • Once hot add finely chopped ginger, garlic and green chilies. Saute them for 1 minute, do not brown the garlic.
    • Now add chopped onions. Cook till they are soft and translucent or light pink. Again do not brown the onions, just soften them.
    • Now add ketchup, soy sauce, chilli sauce and vinegar.
    • Now add corn flour mixture. Mix and let it simmer for 2 minutes or till you get nice thick of sauce. Make sure it is not watery.
    • Now add salt and pepper to taste. You can add red chilli flakes too. Mix well.
    • Now add fried manchurian balls. Toss them and coat all the balls with that sauce.
    • Lastly sprinkle spring onions greens and serve immediately.

    Nutrition

    Calories: 437kcal | Carbohydrates: 16.8g | Protein: 2.5g | Fat: 41.2g | Saturated Fat: 5.5g | Cholesterol: 0mg | Sodium: 571mg | Potassium: 247mg | Fiber: 2.7g | Sugar: 4.4g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.
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    Comments

    1. Upasna

      November 01, 2019 at 9:30 am

      Thanks for the recipe but please let me know if I can prepare it in advance as I have many guests coming over.5 stars

      Reply
      • Kanan

        November 05, 2019 at 9:46 am

        Yes you can make ahead of time

        Reply
    2. ash

      March 14, 2019 at 9:12 am

      i like it

      Reply
      • Kanan

        March 19, 2019 at 4:12 pm

        good to know

        Reply
    3. Val

      November 29, 2017 at 12:44 pm

      Can I substitute the chili sauce with sriracha?

      Reply
      • Kanan

        November 30, 2017 at 1:10 pm

        yes you can

        Reply
    4. Vino

      November 03, 2017 at 3:49 am

      What can add instead of sauces...

      Reply
      • Kanan

        November 03, 2017 at 11:07 am

        sauces are required to make this dish. You cannot replace all the sauces with something else.

        Reply
    5. preethi

      May 04, 2017 at 2:22 pm

      I like your website it's really great

      Reply
      • Kanan

        May 04, 2017 at 2:23 pm

        Thank you Preethi.

        Reply
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    Kanan

    Hi, I'm Kanan Patel. I share easy, delicious vegetarian recipes (mostly Indian) and Eggless baking recipes that you can sure count on!

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