The Manchurian recipe is one of the most loved Indo-Chinese dishes, perfect for those who enjoy bold flavors.
It features crispy mixed vegetable balls tossed in a spicy, sweet, and tangy gravy that pairs beautifully with fried rice or noodles.
This homemade version is fresh, flavorful, and much better than takeout. With just a few pantry staples and fresh vegetables, you can prepare this comforting dish in under an hour.
As someone who grew up enjoying Manchurian at home and experimenting in my own kitchen, I can say it’s totally worth making from scratch.
Ingredients You Need for Veg Manchurian
Gather these simple ingredients before starting the cooking process.
- Vegetables (finely chopped or grated)
- ½ cup cabbage (red or green)
- ½ cup grated carrot
- ¼ cup bell pepper (capsicum)
- ¼ cup French beans
- ¼ cup spring onions (scallions)
- For the veggie balls
- 2 tablespoons cornstarch (cornflour)
- 2 tablespoons all-purpose flour
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- For frying
- Oil (sunflower or any neutral oil)
- For the sauce
- ½ tablespoon soy sauce
- 1 tablespoon tomato ketchup
- 2–3 teaspoons red chili sauce (spicy version)
- 1 to 1¼ cups water or vegetable stock
- 1 teaspoon rice vinegar or apple cider vinegar
- ½ teaspoon sugar
- Salt and pepper to taste
- For sautéing
- 1 to 1½ tablespoons oil
- 4 tablespoons chopped spring onions
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 2 chopped green chilies
- ¼ cup chopped capsicum (optional)
- For thickening the sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
How to Make Vegetable Balls
Follow these easy steps to shape and fry your veggie balls.
- Mix veggies and dry ingredients in a large bowl until they form a dough-like mixture.
- Press and shape small portions into round balls using your palms. Grease your hands lightly to avoid sticking.
- Heat oil in a pan over medium heat. Test with a small piece of dough.
- Fry the balls in batches until golden and crispy. Turn occasionally for even cooking.
- Drain on paper towels and keep them aside.
Prepare the Manchurian Sauce
Create a flavorful gravy with these simple steps.
- Mix soy sauce, ketchup, and chili sauce in a small bowl and set aside.
- Stir-fry spring onions, garlic, ginger, and chilies in oil until the onions turn soft.
- Add chopped capsicum if using, and sauté briefly.
- Pour in the sauce mixture and stir well.
- Add water or broth and bring to a boil.
- Stir in cornstarch slurry to thicken the gravy. Keep stirring to avoid lumps.
- Simmer until the sauce thickens and develops a glossy look.
- Season with salt, black pepper, and a touch of sugar.
Combine and Finish the Dish
Time to bring everything together and serve it hot.
- Add the fried vegetable balls into the thickened gravy.
- Pour in vinegar and gently stir to coat the balls.
- Turn off the heat and top with spring onion greens.
- Serve immediately with fried rice, noodles, or plain steamed rice.
Pro Tips for Best Results
These tips help you cook a perfect Manchurian every time.
- Use a food processor to chop vegetables quickly and evenly.
- Don’t over-knead the mixture, or the balls will turn dense and chewy.
- Fry on medium heat to avoid raw centers or soggy textures.
- Adjust sauce thickness with water or more cornstarch paste.
- Taste and balance flavors with sugar, salt, and vinegar at the end.
- Use naturally fermented soy sauce for authentic taste and no added sugar.
- For a healthier version, air fry or bake the balls instead of deep frying.
Popular Variations to Try
Switch things up with these easy adaptations.
- Paneer Manchurian – Replace veggie balls with paneer cubes.
- Tofu Manchurian – A great vegan protein-rich option.
- Schezwan Manchurian – Add Schezwan sauce for a spicier kick.
- Mushroom Manchurian – Use chopped mushrooms for a meaty flavor.
- Dry Manchurian – Skip water and cornstarch slurry to make a thick, coating sauce.
FAQs
Helpful answers to common Manchurian cooking queries.
- Can I make this gluten-free? Yes, use rice flour or chickpea flour instead of all-purpose flour and check your sauces for gluten.
- Is this dish vegan? Yes, just ensure all your sauces and ingredients are plant-based.
- How do I reheat Manchurian? Add a splash of water while reheating to loosen the thickened gravy.
- What can I serve with Manchurian? Veg fried rice, Hakka noodles, Schezwan rice, or even plain basmati rice.
Final Thoughts
This Manchurian recipe is my go-to for Indo-Chinese comfort food. It’s a crowd-pleaser that’s easy to customize, fun to make, and packed with flavor.
Whether you’re cooking for a family dinner or trying something new for lunch, this dish never disappoints.
Give it a try once, and you’ll likely skip the restaurant version next time.
Veg Manchurian
Ingredients
Equipment
Method
- In a bowl, mix all the finely chopped or grated vegetables with cornstarch, flour, salt, and pepper until it forms a dough-like mix.
- Shape small balls from the mixture using your hands. Grease your palms lightly if needed.
- Heat oil in a pan over medium heat. Fry the vegetable balls in batches until golden and crisp. Set aside on paper towels.
- Mix soy sauce, tomato ketchup, and chili sauce in a bowl and keep aside. Also prepare the cornstarch slurry in a separate bowl.
- In a wok or skillet, heat oil and stir-fry spring onions, garlic, ginger, green chilies, and capsicum until soft.
- Add the mixed sauces and stir well. Pour in water and bring to a boil.
- Stir in the cornstarch slurry and simmer until the sauce thickens and turns glossy.
- Season the sauce with pepper, salt, and sugar. Adjust flavors to taste.
- Add the fried veggie balls and vinegar. Stir gently to coat evenly.
- Turn off heat. Garnish with chopped spring onion greens and serve hot.