How to Cook Veggie Manchurian Recipe

    A popular Indo-Chinese dish, Veg Manchurian is the ultimate comfort food to enjoy on the days you are craving to eat something wholesome and spicy. Deep fried vegetables dumplings, tossed in a spicy sauce made with soy sauce and cornflour, veg Manchurian is all you need to take your taste buds on a happy and delicious trip. Totally worth it!


    Delhi, India
    1 person made this


    • For vegetable balls
    • 1 medium size carrot
    • ½ cup cabbage
    • 1 cup roughly chopped bell peppers
    • 2 tbsp roughly chopped spring onions
    • ½ tsp freshly crushed black pepper
    • ½ tsp white powder
    • 2 tbsp cornflour
    • Oil (for deep frying)
    • Salt to taste
    • For sauce/gravy
    • 2 tbsp finely chopped onion
    • 2 tbsp chopped spring onion
    • 1 tbsp finely chopped celery
    • 1 tbsp Dabur Hommade Ginger Garlic Paste
    • 1 tsp chopped garlic
    • 1 tsp chopped ginger
    • 2 tbsp finely chopped green chilies
    • 1 tbsp corn flour
    • 1 tbsp dark soy sauce
    • ½ tsp vinegar
    • ½ cup water or vegetable stock
    • ½ tsp black pepper (freshly crushed)
    • ½ tsp white pepper
    • Salt to taste
    • 2 tsp oil
    • ½ tsp sugar
    • For garnish
    • One chopped spring onion


    1. Preparation for Veggie Manchurian balls:
    2. In a food processor, put all the vegetables and grind them coarsely
    3. Make sure that there are few chunks of vegetables left in the mix as they taste good while biting into them
    4. Transfer the coarsely chopped vegetables into a plate and add corn flour, white and black pepper and salt to it
    5. Gently mix the vegetables making sure everything has come together
    6. Now start rolling small balls out of the vegetable mix
    7. Line them up in a tray and keep them aside for 10-15 minutes
    8. Now, in a wok, heat oil and start rolling in the balls, one-by-one, for deep frying
    9. Keep stirring regularly to make sure that the balls are fried evenly
    10. Once they turn golden brown on the outside, take them out of the wok and transfer them on a plate lined with tissue paper
    11. This will help the paper soak the excess oil from the vegetable balls
    12. Keep the balls aside and get on to preparing the sauce for the Veg Manchurian
    13. Preparation for the sauce/gravy:
    14. Heat oil in a pan
    15. Add ginger, garlic, ginger garlic paste, green chilies and onion and fry them
    16. Keep stirring continuously to avoid the ingredients from sticking to the bottom of the pan
    17. Now add celery & spring onion and stir fry for 1 minute
    18. Now add water or vegetable stock & soy sauce and let it simmer for 1-2 minutes
    19. Add cornflour (mixed with water) paste to thicken the sauce
    20. Stir continuously to avoid any lump formation in the sauce
    21. Leave it to simmer for 1 minute
    22. Once the gravy has thickened add salt, black and white pepper, vinegar and sugar
    23. Stir and let it cook for ½ minute more before taking the pan off the heat
    24. How to Serve Veggie Manchurian:
    25. Arrange the deep-fried vegetable balls in a bowl
    26. Scoop out the sauce from the pan and pour it over the balls
    27. Garnish with thinly chopped spring onion
    28. Serve hot with noodles or veg rice


    --> You can adjust the consistency of the gravy as per your liking --> If you like it spicier, increase the amount of green chilies --> Always fry the vegetable balls on medium heat to make sure they get cooked evenly inside-out

    See it on my blog

    How to Cook Veggie Manchurian Recipe

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