Easy Veg Manchurian

Veg Manchurian is an Indo Chinese style dish that is quite popular. Let us say that this dish with fried rice or noodles is everyone’s favorite. In this post, I will walk you through how to make this famous Indo Chinese street food recipe, step by step.

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Why this recipe works

• Versatile- you can make this in so many ways.
• Healthier- check out the air fryer version and Aape pan method.
• Naturally vegan.
• This has no added preservatives or artificial colors.

What is Manchurian?

To put it simply, this is a fusion dish that has flavors from India and China. Slightly sweet, spicy and tangy, this Umami packed dish has several avatars.

Gobi Manchurian is the most sought after in this list. Other varieties feature chicken, eggs or even seafood. 

You will see two versions of this dish in many Indo-Chinese restaurant menus. One is a dry version and the other is where they dunk deep fried vegetable balls in a sweet and sour sauce.

Ingredients

The key vegetable to making the deep fried vegetable balls for this dish is cabbage. Other than this, you can also use chopped bell peppers, very finely chopped cabbage, beans, spring onions and carrots.

This dish involves two components. One is the vegetable balls and the other is the sauce. To make the veggie balls, you will need-

• Corn starch
• Plain flour 
• Ground white pepper and salt
• Ginger garlic paste
• Shredded cabbage, carrots and spring onions
• Finely chopped onions
• Water for mixing all this up to a batter.

For the sauce, we will need

• Good quality Asian sesame oil or any neutral flavored vegetable oil will also work.
• Finely chopped garlic and ginger- The ginger is the most important flavor factor here. But do not add more than mentioned here since it can become overpowering.
• Onions and bell peppers- Traditionally, they use green peppers but you can do an assortment of colored peppers too.
• Light soy sauce – I prefer this since it is mild and doesn’t overpower the dish.
• Red chili sauce- for heat.
• Vinegar- for a tangy taste that will balance the umami and the heat.
• Brown sugar – to round off all the flavors.
• Corn starch slurry – a combination of corn starch and water to thicken the sauce.
• Water for adjusting the consistency.
• Salt and pepper
• Chopped spring onion greens for garnish.

Dietary Specifications

While this dish is naturally vegan and free from nuts, it is not free from gluten or soy. To make this soy free, please swap soy sauce with Tamari or liquid Aminos.

I have not had luck in replicating this dish with the same taste when I tried it with a gluten-free flour. If you do, please share it here in the comments.

Make ahead, shelf life and storage

In my opinion, this dish is best enjoyed when it is made fresh and served hot.

When made ahead of time, the vegetable balls lose their texture and the veggies lose their crunch as a result of sitting in the sauce for too long.

Leftovers keep well for 2 days when stored in a clean and covered air tight container in the fridge. Reheat on medium heat and serve hot.

You can spruce it up by garnishing with some chopped spring onion greens before serving.

Serving suggestions

Trust me when I tell “ditch the take out’, y’all. For a typical eating out experience but with food made at home, serve this dish with our restaurant style fried rice, Thai basil fried rice or Singapore Noodles.

Variations

Air fryer veg Manchurian

One reason why many hesitate making this often at home is because it involves deep frying. But you can make this in the air fryer too. 

Preheat your air fryer at 190 C (375 F). Shape the dough into small balls. Place them in the air fryer basket, 1 inch apart. Spray them with oil. Air fry for 12 minutes until golden brown, shaking them up at the halfway mark.

Dry veg Manchurian 

Some people like me prefer the dry version of this dish. While the sauce is delicious and all that, there is nothing like a deep fried appetizer to get the party going.

Prepare the vegetable balls as per the instructions in the recipe card of this post. Heat a pan with sesame oil. Tip in the minced ginger and garlic.

Allow the garlic to brown and when done, crank up the heat, tip in the onions and bell peppers. Saute them till the peppers begin to blister.

Add all the sauces along with vinegar, salt and sugar. Stir well. Now, tip in the prepared vegetable balls and combine well, making sure that the saucy mixture coat the balls thoroughly.

Finish with a garnish of finely chopped spring onion greens. 

Gluten free Manchurian

Use mashed potatoes or mashed cooked rice instead of the flour for a gluten free version of this recipe. Please note that the taste and texture of this version will be different.

Other variations

• Use 2 or 3 green chilis for a spicier version. 
• For kid friendly version, tone down the pepper and red chili sauce by ½.
• Add shredded cauliflower and bell peppers along with the other veggies mentioned here. 

Recipe Notes

1. The vegetables must be shredded finely. This will help in shaping the vegetable balls better. I recommend using a food processor for best results.
2. If you are using cauliflower and bell peppers for the vegetable balls,  do not add more 2 tablespoon of each. 
3. In case you are adding cauliflower and bell peppers to the vegetable balls, you will need to add 2 tablespoon more flour and 1 teaspoon more corn starch as well.
4. After combining the vegetables and the flour +spices, allow the mixture to sit for 20 minutes. This will help draw water out from the vegetables. Begin mixing it into a dough after this happens to prevent adding too much water to the dough.
5. For the air fryer and deep fried version, you will need a stiff vegetable ball dough. The Aape pan version needs a slightly loose dough. 
6. While frying the balls in hot oil, fry on low heat to ensure even cooking.
7. Before adding corn starch slurry to the gravy, make sure it is lump free. This will ensure that the gravy is also smooth and glossy.
8. Saute the onions and bell peppers for the sauce on high heat to retain the crunch.

Method

Making the vegetable balls

In a mixing bowl, place the corn starch, flour, ground white pepper, salt and ginger garlic paste.

To this, add the shredded cabbage and carrots along with very finely chopped onions. Using your hands, mix everything up, ensuring that the flour mixture coats the veggies evenly.

Let this sit for 20 minutes. During this process, the veggies will release water. After 20 minutes, add water by the tablespoon and mix into a slightly stiff dough.

You should be able to shape the dough into small balls, the size of a tiny lime.

Heat an Aape pan or an Aebleskiver pan with 1.5 teaspoon oil in each groove. A Japanese Takoyaki pan will also work here.

Place each shaped ball into the groove and fry them on low heat till the bottom of the ball is golden. Now, flip and continue to fry the other side. When done, drain and set aside.

Alternatively, you may also deep fry these shaped balls. To deep fry them, heat a frying pan with 1.5 cups oil.

The oil should not be smoking hot. When you drop a small piece of the dough, it should come floating to the surface immediately. This is the right temperature.

Drop in the shaped balls gently and fry on medium heat until golden. Do not overcrowd the pan by adding too many balls at once.

Fry them in batches of 4 to 5 for best results.

Making Manchurian sauce

Heat a wok with sesame oil. Add the minced ginger and garlic. Allow the garlic to become golden brown.

Now, add the onions and chopped bell peppers. Crank up the heat and fry till the peppers are blistered. 

In a small bowl, combine all the sauces along with the vinegar, salt, pepper and sugar. Stir well. Tip this into the wok and combine well.

Make a corn starch slurry by combining 2 tablespoon corn starch and 4 tablespoon water. Add 1 cup water to the wok along with the corn starch. 

Stir well to combine to make sure that the sauce does not become lumpy.

Simmer this till the sauce mixture is all smooth and glossy. This takes roughly 3 to 4 minutes on medium heat.

Add in the fried Manchurian balls and gently mix. Simmer on low heat for 2 to 3 minutes.

Finish with a garnish of finely chopped spring onion greens.

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Veg Manchurian

This popular Indo Chinese style appetizer features deep fried vegetable balls in a sweet and sour sauce. A hit every time when paired with fried rice.

Prep Time15 mins

Cook Time30 mins

Resting Time20 mins

Course: Appetizer

Cuisine: Indo Chinese

Servings: 4

Calories: 248kcal

Equipment

• 1 Aape pan Refer 'Method' in blog post
• 1 Wok
• 1 Spatula
• 1 ladle
• 1 Mixing bowl
• 1 set measuring spoons and cups

Ingredients

For the vegetable balls

• ½ cup unbleached all purpose flour
• ¼ cup corn starch
• 1.5 teaspoon ground white pepper
• 1.5 tablespoon ginger garlic paste
• Salt to taste
• 1 cup shredded cabbage
• ½ cup shredded carrots
• ¾ cup onions finely chopped
• 2 to 3 tablespoon water for making the dough
• 3 tablespoon vegetable oil for frying in an Aape pan. (please refer 'Method" in blog post for deep frying instructions)

For the Manchurian sauce

• 1.5 tablespoon Asian sesame oil
• 2 tablespoon grated garlic
• 1 tablespoon minced ginger
• 1 cup onions cubed into bite sized pieces
• 1 cup green bell peppers chopped into bite sized cubes
• 2 tablespoon red chili sauce
• 1.5 tablespoon light soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoon brown sugar
• 2 teaspoon ground white pepper
• 1.5 cups water

For the corn starch slurry

• 2 tablespoon corn starch
• 6 tablespoon water

For garnish

• 3 tablespoon spring onion greens finely chopped

Instructions

Making the vegetable balls

• In a mixing bowl, place the corn starch, flour, ground white pepper, salt and ginger garlic paste.
• To this, add the shredded cabbage and carrots along with very finely chopped onions. Using your hands, mix everything up, ensuring that the flour mixture coats the veggies evenly.
• Let this sit for 20 minutes. During this process, the veggies will release water. After 20 minutes, add water by the tablespoon and mix into a slightly stiff dough.
• You should be able to shape the dough into small balls, the size of a tiny lime.
• Heat an Aape pan or an Aebleskiver pan with 1.5 teaspoon oil in each groove. A Japanese Takoyaki pan will also work here.
• Place each shaped ball into the groove and fry them on low heat till the bottom of the ball is golden. Now, flip and continue to fry the other side. When done, drain and set aside.

Making Manchurian sauce

• Heat a wok with sesame oil. Add the minced ginger and garlic. Allow the garlic to become golden brown.
• Now, add the onions and chopped bell peppers. Crank up the heat and fry till the peppers are blistered.
• In a small bowl, combine all the sauces along with the vinegar, salt, pepper and sugar. Stir well. Tip this into the wok and combine well.
• Make a corn starch slurry by combining 2 tablespoon corn starch and 4 tablespoon water. Add 1 cup water to the wok along with the corn starch.
• Stir well to combine to make sure that the sauce does not become lumpy.
• Simmer this till the sauce mixture is all smooth and glossy. This takes roughly 3 to 4 minutes on medium heat.
• Add in the fried Manchurian balls and gently mix. Simmer on low heat for 2 to 3 minutes. Finish with a garnish of finely chopped spring onion greens.

Notes

1. The vegetables must be shredded finely. This will help in shaping the vegetable balls better. I recommend using a food processor for best results.
2. If you are using cauliflower and bell peppers for the vegetable balls,  do not add more 2 tablespoon of each. 
3. In case you are adding cauliflower and bell peppers to the vegetable balls, you will need to add 2 tablespoon more flour and 1 teaspoon more corn starch as well.
4. After combining the vegetables and the flour +spices, allow the mixture to sit for 20 minutes. This will help draw water out from the vegetables. Begin mixing it into a dough after this happens to prevent adding too much water to the dough.
5. For the air fryer and deep fried version, you will need a stiff vegetable ball dough. The Aape pan version needs a slightly loose dough. 
6. While frying the balls in hot oil, fry on low heat to ensure even cooking.
7. Before adding corn starch slurry to the gravy, make sure it is lump free. This will ensure that the gravy is also smooth and glossy.
8. Saute the onions and bell peppers for the sauce on high heat to retain the crunch.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 248kcal | Carbohydrates: 45g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 508mg | Potassium: 353mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2926IU | Vitamin C: 46mg | Calcium: 62mg | Iron: 2mg

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