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    Home » Cuisine » Indo-Chinese

    Veg Manchurian Dry

    Published: Jan 13, 2017 · Last Modified: Aug 22, 2022 by Kanan Patel / 33 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 garnished with spring onion greens.

    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.

    Step By Step Photo Instructions:

    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.

    Veg manchurian dry in a plate.

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

    Did you try this veg manchurian dry recipe? I’d love to hear about it! Leave a review in the comment section below.

    📋 Recipe Card

    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

    4.71 from 17 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
    Prep Time 20 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 40 minutes 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 Carrots 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 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
    Prevent your screen from going dark

    Instructions 

    • 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.
    • 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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    1. Chetan

      January 04, 2021 at 4:45 am

      Can we use Arrowroot powder instead of corn flour5 stars

      Reply
      • Kanan Patel

        January 04, 2021 at 11:32 am

        Yes you can

        Reply
    2. Yadwinder Singh Dhaliwal

      October 19, 2020 at 9:26 pm

      Whats the portion size from this recipes

      Reply
      • Kanan Patel

        October 20, 2020 at 8:43 am

        As mentioned in the recipe card, it served 2 people.
        The recipe makes 10 manchurian balls, so 5 balls per person.

        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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