Veg manchurian recipe – This is the popular indo-chinese recipe that is available in every restaurant that served Indian-chinese cuisine. Here mixed vegetables balls are deep fried and simmered into spicy gravy.
At home we love chinese food and I make it often. But I have rarely shared those recipes here. So I am planning to add more of these recipes in near future.
There are two versions of veg manchurian recipe. One is with gravy which I am sharing today. The other is veg manchurian dry without gravy that is served as a starter. I will share that soon. Among these two, we prefer the gravy version.
The gravy is spicy, slightly tangy and garlicky. That tastes best when mixed with steamed rice or fried rice or noodles.
The balls are made from mixed vegetables. Here I have used cabbage, capsicum carrot and spring onions. To save the time and energy, I used processor to chop the veggies instead of doing it by knife.
I would highly recommend to use naturally fermented soy sauce. Never use chemically produced soy sauce which has some kind of funky smell and strong taste which I do not like at all.
Check out other indo-chinese recipes
Chilli paneer dry // Schezwan noodles // Veg sweet corn soup // Schezwan fried rice
How to make veg manchurian recipe (Step by Step Photos):
1) First chop all the veggies for manchurian balls. You can do this manually by using knife, it will take some time. I always use food processor. So for that roughly chop the veggies (cabbage, carrot, green onion and capsicum) and add into the food processor jar.
2) Pulse it till they are finely minced or chopped.
3) Remove it to a bowl. Add salt and pepper.
4) Also add all purpose flour and corn flour.
5) Mix it well using hand and try pinching together, you should be able to form a ball. If it is too sticky then add more flour. If it is too crumbly then sprinkle little water for binding.
6) Start shaping the balls. You will get around 10 balls.
7) Meanwhile heat the oil in a pan on medium heat for deep frying. Once hot drop few balls in it.
8) Keep moving for even browning.
9) Once fried and golden brown from all the sides, remove it using slotted spatula and put them on paper towel lined plate.
10) Repeat the frying process for rest.
11) Now to make cornstarch slurry, take cornstarch in a bowl.
12) Add water and make lump free batter. Keep it aside.
13) Now to make gravy, heat the sesame oil in a pan on medium heat. Once hot chopped ginger, garlic, green chili and celery.
14) Stir and saute for a minute or till the raw smell of ginger garlic goes away.
15) Now add white part of spring onion and cook for a minute.
16) Now add salt, pepper and red chili flakes. Mix.
17) Add soya sauce.
18) Add water and sugar.
19) Now stir the cornstarch slurry first since this flour has tendency to settle down at the bottom. Then add to the gravy.
20) Let it come to a boil and simmer for few minutes or till it thicken as per you liking consistency. Keep in mind that gravy will thicken more till the time of serving so keep little thin.
21) Now add vinegar and mix.
22) Add fried balls.
23) Also add green part of spring onion.
24) Mix well and simmer for a minute. Then turn off the stove.
Serve warm/hot.
Serving suggestion: This veg manchurian gravy can be served with side of steamed rice or veg fried rice or veg hakka noodles
Veg manchurian recipe
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 cornstarch slurry:
- 1 tablespoon Corn flour (corn starch)
- ½ cup Water
For veg manchurian gravy recipe:
- 1 tablespoon Oil **Preferably sesame oil
- 2 teaspoon Ginger finely chopped or minced
- 1 tablespoon Garlic finely chopped or minced
- 1 small Green chili finely chopped
- 1 tablespoon Celery finely chopped
- 2 tablespoons Spring onion (green onion or scallion) White part, chopped
- 1 tablespoon Soy sauce **Preferably naturally fermented
- ½ teaspoon Sugar
- Salt to taste, optional
- Black pepper powder to taste
- a pinch Red chilli flakes optional
- 1 cup Water
- 1 ½ teaspoons White distilled vinegar
- ¼ cup Spring onion (green onion or scallion) Green stalk, chopped
Instructions
Making balls:
- First chop all the veggies. Do it manually using knife or use food processor.
- If using food processor then roughly chop the veggies and add into the jar.
- Pulse it till they are finely minced or chopped.
- Remove it to a bowl. Add salt, pepper, all purpose flour and corn flour.
- Mix it well using hand and try pinching together, you should be able to form a ball. If it is too sticky then add more flour. If it is too crumbly then sprinkle little water for binding.
- Start shaping the balls.
- Meanwhile heat the oil in a pan on medium heat for deep frying.
- Once hot drop few balls in it. Keep moving for even browning.
- Once fried and golden brown from all the sides, remove it to paper towel lined plate.
- Repeat the frying process for rest.
Making veg manchurian gravy recipe:
- Take cornstarch in a bowl. Add water and make lump free batter. Keep it aside.
- Heat the sesame oil in a pan on medium heat.
- Once hot chopped ginger, garlic, green chili and celery. Stir and saute for a minute.
- Now add white part of spring onion and cook for a minute.
- Now add salt, pepper and red chili flakes. Mix.
- Add soya sauce, water and sugar.
- Now stir the cornstarch slurry first and then add to the gravy.
- Let it come to a boil and simmer for few minutes or till it thicken as per you liking consistency.
- Now add vinegar and mix.
- Add fried balls.
- Also add green part of spring onion. Mix well and simmer for a minute.
- Then turn off the stove.
Savita
Can I fry the balls and keep it in the fridge overnight? Then just add it to the sauce next day?
Kanan
Yes, you can fry the balls a day before.