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Veg Manchurian Recipe

Veg Manchurian

This Veg Manchurian is a classic Indo-Chinese dish made with crispy vegetable balls tossed in a spicy, tangy, and umami-rich sauce. Perfectly paired with fried rice or noodles, it's a delicious homemade alternative to takeout.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 3 bowls
Course: Main Course
Cuisine: Indo-Chinese
Calories: 224
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetable Balls
  • ½ cup grated carrot
  • ½ cup finely chopped cabbage red or green
  • ¼ cup finely chopped bell pepper green capsicum
  • ¼ cup finely chopped spring onions scallions
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch aka cornflour
  • ½ teaspoon black pepper powder
  • ½ teaspoon salt or to taste
  • oil for frying sunflower or any neutral oil
For the Sauce
  • 1½ tablespoons oil toasted sesame or any neutral oil
  • 4 tablespoons chopped spring onions white parts
  • 1 tablespoon finely chopped ginger
  • 1 tablespoon finely chopped garlic
  • 2 finely chopped green chilies
  • ¼ cup finely chopped capsicum optional
  • ½ tablespoon soy sauce naturally fermented preferred
  • 1 tablespoon tomato ketchup
  • 2–3 teaspoons red chili sauce spicy, not sweet
  • 1 to 1¼ cups water or vegetable stock
  • 1 teaspoon rice vinegar or apple cider vinegar
  • ½ teaspoon black pepper powder
  • salt to taste
  • ¼ to ½ teaspoon sugar adjust to taste
  • 1 tablespoon chopped spring onion greens for garnish
Cornstarch Slurry
  • 1 tablespoon cornstarch
  • 2 tablespoons water for slurry

Equipment

  • Mixing Bowl
  • Deep Fryer or Pan
  • Slotted spoon
  • Wok or Skillet
  • Spatula

Method
 

  1. In a bowl, mix all the finely chopped or grated vegetables with cornstarch, flour, salt, and pepper until it forms a dough-like mix.
  2. Shape small balls from the mixture using your hands. Grease your palms lightly if needed.
  3. Heat oil in a pan over medium heat. Fry the vegetable balls in batches until golden and crisp. Set aside on paper towels.
  4. Mix soy sauce, tomato ketchup, and chili sauce in a bowl and keep aside. Also prepare the cornstarch slurry in a separate bowl.
  5. In a wok or skillet, heat oil and stir-fry spring onions, garlic, ginger, green chilies, and capsicum until soft.
  6. Add the mixed sauces and stir well. Pour in water and bring to a boil.
  7. Stir in the cornstarch slurry and simmer until the sauce thickens and turns glossy.
  8. Season the sauce with pepper, salt, and sugar. Adjust flavors to taste.
  9. Add the fried veggie balls and vinegar. Stir gently to coat evenly.
  10. Turn off heat. Garnish with chopped spring onion greens and serve hot.

Notes

To reduce oil, you can air-fry or bake the veggie balls. Adjust gravy consistency by adding water or more slurry as needed. Taste and balance salt, sweetness, and tang at the end for best flavor.