This is one of the most popular and easy to prepare Indo-Chinese dishes made of deep-fried mixed vegetable dumplings tossed in Chinese sauces. It is also one of the most popular party as well as street food dish in India. There are 2 variants to this dish – dry Manchurian and the curry version. I have shared the gravy version here

The dish originated from the streets of Kolkata where in original Manchurian dish was cooked with available Indian spices and Chinese sauces hence this dish became the fusion dish . This later became popular across India and is now one of the most common Indo Chinese gravy across households. Now this also happens to be one of my favorite street food gravy and I have it with rotis (tortillas) too apart from Fried rice and noodles

There are multiple Manchurian variants in veg – Gobi (Cauliflower) Manchurian, Paneer (Cottage Cheese)/Tofu Manchurian, Baby corn Manchurian too. I will be sharing their recipes shortly. Apart from this, you have the non veg Manchurian’s too

*Adjust the sauces as per taste. Generally MSG is added in restaurant dishes. I have skipped it here for health reasons

Do check the video for better clarity in preparation and share your experience once you prepare the dish in the comments section below

Preparation time: 45 mins Cooking time: 20 mins Total time: 65 mins

Servings: 3


For Manchurian balls

  • 3/4 cup grated Red cabbage/regular cabbage
  • 1/2 cup grated carrot
  • 1/4 cup finely chopped french beans
  • 1/4 cup finely chopped capsicum/bell pepper
  • 1/4 cup chopped spring onions (scallion greens)
  • 1 teaspoon soy sauce (optional)
  • 2 tbsp cornstarch
  • 2 tbsp all purpose flour
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste

For sauces

  • 1 tbsp soy sauce
  • 2-3 teaspoon red chili sauce
  • 1 tbsp tomato sauce /ketchup

For corn slurry

  • 1.5 tbsp corn starch
  • 3 tbsp water

For curry

  • 1.5 tbsp oil
  • 1 – 1.25 cups Veg broth water
  • Salt to taste
  • 1/4 cup finely chopped spring onion (scallion greens)
  • 1/2 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 2 green chilies, finely chopped
  • 1 teaspoon rice vinegar/white vinegar
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sugar
  • 2 tbsp spring onion greens for garnish

Steps to prepare

  • In a bowl , add all the veggies and mix well
  • Add salt , pepper, cornstarch and all purpose flour to the veggies. You can add in soy sauce for additional taste
  • Now mix everything well, knead into soft dough. Since the veggies release water, water isn’t required for kneading.
  • Shape the mixture into lemon sized balls. if you are unable to shape, then add in additional flour or squeeze the water from the veggies and then shape. You can add squeezed water to the gravy later
  • Heat oil for frying. Drop the balls in hot oil
  • Over low medium heat, deep fry until golden brown on all sides
  • Drain excess oil over kitchen towel and keep it aside
  • In a bowl, add all the sauces and mix well
  • In another bowl, mix cornstarch with water to form corn slurry. Keep it aside
  • Heat oil in a pan
  • Add spring onions, ginger, garlic and green chilies
  • Saute for 3-4 minutes over medium heat
  • Add in sauces and vinegar, mix well
  • Let sauces bubble up over high heat
  • Add in water/veg broth. Mix corn slurry again and then add to the pan
  • Bring the curry to boil. Cook until curry starts to thicken. Do not thicken it completely, else it will become dry. You can add additional water to thin the gravy if required
  • Add in salt , sugar and pepper. Mix well. Since sauces contain salt, adjust salt accordingly
  • Add in fried Manchurian balls and gently mix such that balls are well coated with gravy
  • Simmer, cover and cook for 2-3 minutes. Switch off. The curry thickens further on cooling
  • Garnish with spring onion greens and serve hot with noodles or fried rice
Veg Manchurian
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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