Go Back Email Link
–+ servings
Easy veg manchurian without deep frying
Print Recipe
No ratings yet

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 minutes
Cook Time30 minutes
Resting Time20 minutes
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

  • 1/2 cup unbleached all purpose flour
  • 1/4 cup corn starch
  • 1.5 tsp ground white pepper
  • 1.5 tbsp ginger garlic paste
  • Salt to taste
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 3/4 cup onions finely chopped
  • 2 to 3 tbsp water for making the dough
  • 3 tbsp vegetable oil for frying in an Aape pan. (please refer 'Method" in blog post for deep frying instructions)

For the Manchurian sauce

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

For the corn starch slurry

  • 2 tbsp corn starch
  • 6 tbsp water

For garnish

  • 3 tbsp 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 tbsp 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 tsp 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 tbsp corn starch and 4 tbsp 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 tbsp of each. 
  3. In case you are adding cauliflower and bell peppers to the vegetable balls, you will need to add 2 tbsp more flour and 1 tsp 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
Tried this recipe?Mention @tomatoblues or tag #tomatoblues!