Vegetable Manchurian is belongs to specifically Indian Chinese Cuisine. Manchurian is an indian chinese fried food item popular in India due to adaptation of chinese cooking to suit indian taste.
There are two different variety of Vegetable manchurian is popular dry and with gravy.Both had it’s unique taste, both are prepared by using common ingredients like cabbage, carrot, capsicum, spring onion, corn flour and refined flour etc.Dry Vegetable Manchurian is best served as starter and in my home this dish is liked by all.
For Healthy Version You can bake Vegetable Manchurian Balls, instead of deep fry them. You can bake these balls in airfryer with greasing ½ tsp oil at 180 degree for 15 minutes.these Vegetable Manchurian Balls are equally tasty and crisped as compare to deep fried balls.
In Indo Chinese Cuisine there are some few most popular recipe like, Chili Paneer, Corn Soup, Fried Rice,Hakka Noodles and Vegetable Manchurian.
Vegetable Manchurian With Gravy also goes well with fried rice, schezwan fried rice or any type of noodles.
Vegetable Manchurian Gravy recipe, I presented here is fully tried and tested recipe, like all my recipes.
In Vegetable Manchurian Gravy recipe deep fried vegetables balls are cooked in soya sauce based gravy and served with fried rice or hakka noodles.
Ingredients For Veg Manchurian Recipe
For the Manchurian Balls
For the Gravy
Instructions For Veg Manchurian Recipe
Preparing the manchurian balls
1.Finely chop or grate cabbage, carrot, onion, capsicum (bell pepper) & spring onions and combine them in a bowl. It is best to squeeze out all the water from the vegetables after chopping them, otherwise too much water will make it difficult to make manchurian balls.
2.Add Ginger Garlic Paste, Salt, Pepper and Soy Sauce. Take care not to add too much of Salt because Soy Sauce already has some in it.
3.Add All Purpose Flour (Maida) and Corn Flour / Cornstarch.
4.Mix all the ingredients well. If the mixture looks too wet, you can add some more All Purpose Flour to absorb the excess water.
5.Form small balls from the mixture and fry them in hot oil on medium heat. Do not keep the heat high, otherwise they will turn dark from the outside, but will not be properly cooked from the inside
6.Make sure that the oil is sufficiently hot before adding the the balls otherwise they will start to break. Also, do not let the vegetables sit for too long after mixing the ingredients otherwise they will start to leave water and you will not be able to make balls. It is best to keep making the balls and frying them simultaneously.
7.Fry one side till it turns golden brown and then gently flip them over to fry the other side. Then turn the heat to high and fry for a little while to make them crispy.
8.Remove the balls from the oil and place them on an absorbent paper to drain the excess oil.
Preparing the gravy
1.Now for the gravy, heat 2 tbsp oil in a pan. Add finely chopped garlic, ginger and green chilli and roast them.
2.Add onions & Spring Onions and fry them on high heat till they turn golden brown.
3.Then add Soy Sauce, Vinegar, Green Chilli Sauce, Red Chilli Sauce, salt & pepper.
4.You can add 1 teaspoon corn flour to thicken the gravy if required.
5.Add the Manchurian balls to the gravy and toss gently to coat them with the sauces. Cook for a couple of minutes.
6.Gravy Veg Manchurian is ready. Serve it hot as an appetizer garnished with spring onion greens or with other Indo-chinese dishes like rice and noodles.
If you’ve tried this Manchurian Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!
There are two different variety of Vegetable manchurian is popular dry and with gravy.Both had it’s unique taste, both are prepared by using common ingredients like cabbage, carrot, capsicum, spring onion, corn flour and refined flour etc.Dry Vegetable Manchurian is best served as starter and in my home this dish is liked by all.
For Healthy Version You can bake Vegetable Manchurian Balls, instead of deep fry them. You can bake these balls in airfryer with greasing ½ tsp oil at 180 degree for 15 minutes.these Vegetable Manchurian Balls are equally tasty and crisped as compare to deep fried balls.
In Indo Chinese Cuisine there are some few most popular recipe like, Chili Paneer, Corn Soup, Fried Rice,Hakka Noodles and Vegetable Manchurian.
Vegetable Manchurian With Gravy also goes well with fried rice, schezwan fried rice or any type of noodles.
Vegetable Manchurian Gravy recipe, I presented here is fully tried and tested recipe, like all my recipes.
In Vegetable Manchurian Gravy recipe deep fried vegetables balls are cooked in soya sauce based gravy and served with fried rice or hakka noodles.
Ingredients For Veg Manchurian Recipe
For the Manchurian Balls
- 1 Cup Shredded Cabbage
- 1/2 Cup Shredded or Grated Carrot
- 1/4 Cup Capsicum, finely chopped
- 1/2 Cup Onion, finely chopped
- 1/4 Cup Spring Onions, finely chopped
- 1/2 Tablespoon Ginger-Garlic Paste
- 2 Tablespoon Cornstarch or Cornflour
- 1/4 Cup All purpose Flour (Maida)
- 1 Teaspoon Salt, or to taste
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon soya sauce
- Oil for Frying
For the Gravy
- 3-4 Cloves of Garlic
- 1 Inch Piece of Ginger
- 1-2 Green Chillies, finely chopped
- 1/2 Cup Onion, finely chopped
- 1/2 Cup Spring Onion, finely chopped
- 1 Teaspoon soya sauce
- 1 Teaspoon Chilli vinegar
- 2 Teaspoons green chilli sauce
- 1 Teaspoon red chilli sauce
- 1/2 Teaspoon Salt, or to taste
- 1/2 Teaspoon Black Pepper
- 2 Teaspoons Oil
Instructions For Veg Manchurian Recipe
Preparing the manchurian balls
1.Finely chop or grate cabbage, carrot, onion, capsicum (bell pepper) & spring onions and combine them in a bowl. It is best to squeeze out all the water from the vegetables after chopping them, otherwise too much water will make it difficult to make manchurian balls.
2.Add Ginger Garlic Paste, Salt, Pepper and Soy Sauce. Take care not to add too much of Salt because Soy Sauce already has some in it.
3.Add All Purpose Flour (Maida) and Corn Flour / Cornstarch.
4.Mix all the ingredients well. If the mixture looks too wet, you can add some more All Purpose Flour to absorb the excess water.
5.Form small balls from the mixture and fry them in hot oil on medium heat. Do not keep the heat high, otherwise they will turn dark from the outside, but will not be properly cooked from the inside
6.Make sure that the oil is sufficiently hot before adding the the balls otherwise they will start to break. Also, do not let the vegetables sit for too long after mixing the ingredients otherwise they will start to leave water and you will not be able to make balls. It is best to keep making the balls and frying them simultaneously.
7.Fry one side till it turns golden brown and then gently flip them over to fry the other side. Then turn the heat to high and fry for a little while to make them crispy.
8.Remove the balls from the oil and place them on an absorbent paper to drain the excess oil.
Preparing the gravy
1.Now for the gravy, heat 2 tbsp oil in a pan. Add finely chopped garlic, ginger and green chilli and roast them.
2.Add onions & Spring Onions and fry them on high heat till they turn golden brown.
3.Then add Soy Sauce, Vinegar, Green Chilli Sauce, Red Chilli Sauce, salt & pepper.
4.You can add 1 teaspoon corn flour to thicken the gravy if required.
5.Add the Manchurian balls to the gravy and toss gently to coat them with the sauces. Cook for a couple of minutes.
6.Gravy Veg Manchurian is ready. Serve it hot as an appetizer garnished with spring onion greens or with other Indo-chinese dishes like rice and noodles.
If you’ve tried this Manchurian Recipe then don’t forget to follow this blog! You can also follow me on Facebook, Twitter, Instagram, Pinterest to see what’s latest in my kitchen!
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