Veg Manchurian is one of the most popular Indo Chinese style dish and is a great dish to serve with fried rice or noodles. It’s easy to make and restaurant like taste can be easily achieved at home. Here is how to make Veg Manchurian.
This delicious snack or appetizer is the best option for binge-eating and it is very easy to make. The blend of indo-Chinese flavours makes the dish scrumptious and leave you wanting for more! Kick start your meal with this amazing Veg Manchurian recipe that will satiate your cravings for good flavour infused food.
How to chop vegetables for Veg Manchurian?
The vegetables must be finely chopped or minced in order to make proper veg balls. As chopping the veggies might consume a lot of time, using a food processor would be ideal.
Just roughly chop all the veggies and put them in a food processor. Blend until they are coarse. Do not use a mixer as it will make a paste of the vegetables.
If you do not have a food processor, try to grate the veggies like cabbage, carrots and onion and very finely chop the capsicum using knife.
Veg Manchurian Recipe
You don’t need to be an expert in cooking to prepare this recipe as it is very simple to make. Most Indo- Chinese dishes have lots of veggies in it and the same goes with Veg Manchurian recipe.
So, chop all the vegetables using a food processor or knife and add ginger, garlic, corn flour, maida, salt, black pepper and soy sauce. Combine them well, make small balls from the vegetable mixture and deep fry them till they turn golden brown.
I double fry the manchurian balls to make sure they are perfectly crispy. Try this technique and you will be surprised.
Veg Manchurian Gravy
If you are serving Veg Manchurian as main course with rice or noodles, making a gravy and dunking the balls in it works best.
To make the gravy, heat oil in a pan and roast ginger, garlic and green chilli in it for a while. Add all the spices followed by tomato ketchup, chili sauce, soya sauce and vinegar.
Further, add the mixture of corn flour and water to the pan and bring it to boil. Thereafter, toss the deep-fried vegetable balls in the sauce and mix it properly. Voila, your Veg Manchurian dish is ready to be served.
How to make Veg Manchurian Dry?
This Indo-Chinese dish has a huge fan base and tops the menu in all Chinese restaurants of India. Majorly the Indian population is vegetarian therefore you will find many variations like Gobi Manchurian, Paneer Manchurian and Mushroom Manchurian.
This dish also has a dry version and can be enjoyed as a snack/appetizer or can be served on the side of noodle/ fried rice dishes like Veg Hakka Noodles or Veg Fried Rice.
In the gravy version, corn-starch and 1/2 cup water are used to make it thin. However, in the dry version, we ditch that step to make the Manchurian sauce thick eventually making it a dry Veg Manchurian.
What to serve with Veg Manchurian?
Veg Manchurian can be served with dishes like Veg Hakka Noodles, Veg Fried Rice or Schezwan Fried Rice. Serve it hot as a snack or appetizer garnished with spring onion greens.
How to make Veg Manchurian Fried Rice?
To make Veg Manchurian Fried Rice, add 3 cups of cooked rice in the prepared Manchurian Gravy and toss well. This is kind of a one pot meal and tastes great.
You can make Veg Manchurian Noodles in the same way. Just replace rice with noodles 🙂
Veg Manchurian Recipe
Veg Manchurian
Veg Manchurian is one of the most popular Indo Chinese style dish and is a great dish to serve with fried rice or noodles. It's easy to make and restaurant like taste can be easily achieved at home. Here is how to make Veg Manchurian.
Ingredients
For the balls
- 1/2 cup Onion Chopped
- 1/4 cup Spring Onion Greens Chopped
- 2 cups Cabbage Chopped
- 1/2 cup Capsicum Chopped
- 1/2 cup Carrots Chopped
- 1/4 cup Beans Chopped
- 1 tsp Salt
- 1/2 tsp Black pepper Powder
- 2 tsp Ginger Garlic Paste
- 6 tbsp Maida
- 4 tbsp Cornflour
For the gravy
- 2 tbsp Vegetable Oil
- 1/2 cup Spring Onion White Sliced
- 1 tbsp Ginger Finely Chopped
- 1 tbsp Garlic Finely Chopped
- 1 tbsp Green Chilli Finely Chopped
- 1/2 cup Onion Cubed
- 1/2 cup Capsicum Cubed
- 1 tbsp Soy Sauce
- 1 tbsp Vinegar
- 1 tbsp Red Chilli Sauce
- 1 tbsp Tomato Ketchup
- 3 cups Water
- Salt to taste
- 1/2 tsp Black Pepper Powder
- 2 tbsp Cornflour
- 4 tbsp Water
- 1/4 cup Spring Onion Greens Chopped
Instructions
For the balls
Add all the vegetables in a food processor and chop finely.
Transfer the veggies in a bowl.
Add salt, pepper, maida and cornflour and mix well.
Keep the mixture aside for 10 minutes.
Apply oil in your palms and make small balls from the mixture.
Heat oil for frying in a pan.
Fry the balls on medium low heat until they are slightly browned.
Fry the balls in batches and do not overload the pan while frying.
Drain the balls on a plate.
Now heat the oil once again until very hot.
Double fry the manchurian balls until golden brown and crispy.
Drain and keep aside.
For the gravy
Heat oil in a wok.
Once the oil is hot, add green onion white, ginger and garlic and fry for a minute.
Add green chillies, onion and capsicum and fry for a few seconds.
Add soy sauce, vinegar, red chilli sauce, tomato ketchup and water and bring the mixture to a boil.
Add salt and pepper and mix well.
Mix cornflour in 4 tbsp water and add the slurry in the pan.
Cook until the sauce thickens.
Add the manchurian balls in the sauce and cook for a minute.
Garnish with spring onion greens.
Serve hot with noodles or rice.
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