Veg manchurian is a popular Indo chinese dish. This gravy can be prepared easily at home. Step by step photos.
I tasted vegetbale manchurian as starter first at Sangeeta’s home. Since I liked it, I immediately asked her the recipe and tried at home. Then totally forgot it. After many years, me, Nags and Jey met at Mayura and we ordered veg manchurian gravy. It was really delicious and the manchurian balls were so soft and juicy. Then I really wanted to try it out again, next time I tried at Indian wok, it wasn’t that great, but I wanted to try at home.
Even Aj suggested me to try it out and post it here in my blog 😎. So I tried it few days back and we both loved it. Vj came late back from office, so I did not keep it as it wont be that good if we refrigerate it. Its not that complicated to make it at home, Once you make the manchurian balls, its ready in few mins. Only chopping veggies and garlic is something to do as work in this…
You can obviously make the vegetable manchurian balls and have it as such as starter. It's so addictive that it will be hard for your to avoid eating it while frying it. For low fat variation, you can do it in the paniyaram pan/ appe pan.
Veg manchurian
Ingredients
For vegetable manchurian balls
- 2 cups Cabbage finely chopped
- ¼ cup Carrot finely chopped
- ¼ cup Beans finely chopped
- 2 tablespoon All purpose flour/ maida
- 2 tablespoon Corn flour heaped
- ½ teaspoon Black Pepper powder
- 1 teaspoon Soya sauce
- Salt As needed
For gravy
- 4 Spring onion sprigs
- 6 Garlic flakes big variety, finely chopped
- 2 Fresh red ripe chilli/ green chilli
- 1 teaspoon Red chilli powder Kashmiri, Optional - just for colour
- 1 teaspoon Pepper powder
- 1 tablespoon Soya sauce ½ tablespoon extra can be added
- 2 tablespoon Chilli Tomato sauce
- 1 teaspoon Vinegar
- 1 tablespoon Corn flour heaped
- 1 cup Water
- 1 tablespoon Oil
- Salt - As needed
Instructions
Veg Manchurian balls :
- Chop very finely all the 3 veggies. You can do it with knife or even use food processor.
- Take all the ingredients except salt, mix.
- Add salt just before you make and mix, otherwise it will leave water.
- Wet your hands, make gooseberry size balls.
- Heat enough oil to deep fry and fry in hot oil.
- Cook in medium flame to ensure even cooking. Do not make the balls too large or else inside wont get cooked properly.
- Deep fry until dark golden colour. Drain in paper towel, keep aside.
Manchurian gravy:
- Keep all the ingredients needed ready. Heat oil add chopped garlic and fry for 30 seconds in high flame.
- Lower the flame. Add soy sauce, tomato chilli sauce, pepper powder, chilli powder if adding and give it a mix.
- Dissolve the corn flour in water and pour it. Tip in vinegar. Keep stirring until the mix starts boiling and changes into dark colour.
- Once the gravy is thick and shiny, add the fried manchurian balls and chopped spring onion and mix well.
- Switch off the flame and transfer to the serving bowl.
Notes
- My tomato chilli sauce is sweet by itself. If using any other not so sweet sauce, I would recommend to add ¾ teaspoon of sugar in the gravy.
- If you want you can add ½ teaspoon of aji no moto in the gravy.
- You can increase the corn flour to thicken the gravy according to your preference.
- Though chilli powder is not authentic, you can add just for the colour and balance in taste.
How to make veg manchurian gravy:
- First prepare veg Manchurian balls:
Chop very finely all the 3 veggies. You can use food processor if you have. Take all the ingredients and mix. The flour should bind the ingredients. Add salt just before you make and mix, otherwise it will leave water. The water in the vegetables is enough for binding.
- Heat enough oil to deep fry and wet your hands, make gooesberry size balls and deep fry in hot oil. Cook in medium flame to ensure even cooking. Do not make the balls too large or else inside wont get cooked properly. Deep fry until dark golden colour.
- Drain in paper towel, keep aside. Now to gravy. Keep all the ingredients needed ready. Heat oil add chopped garlic and fry for 30 secs in high flame.
- Add soya sauce, tomato chilli sauce, pepper powder, chilli powder and give it a mix.
- Dissolve the corn flour in water and pour it. Keep stirring until the mix starts boiling and changes into dark colour.
- Once the gravy is thick and shiny, add the fried manchurian balls and chopped spring onion and mix well. Switch off the flame and transfer to the serving bowl.
Enjoy it hot with hakka noodles or fried rice as I did! soft, juicy, tangy, sweet, peppery, garlicky …😌 Ok enough, delicious manchurian gravy is ready!
saranya vengatraman
Thanks for the recipe! Can't wait to try it out tonight 🙂
AparnaRajeshkumar
delicious indeed 😀 Clicks are tempting
jeyashri suresh
Beautiful looking veg manchurian. Lovely combo with fried rice
Riddhi
AWSM......
Kavitha
I was waiting for this recipe after trying ur veg fried rice-chinese style.. The recipe seems to be easy.. will try this week end.. thanx a lot for posting this..
Veena Theagarajan
super yummy combo.. I love this combo too
Sangita Sahoo
Awesome... will try at home for sure 🙂
Anu Anand
A perfect sidedish for fried rice.
Rafeeda AR
oh [email protected]!! look at the color of the gravy... so so good...
Dipti Joshi
So tempting! Good combo with fried rice!
Jothi
I was waiting for this recipe raji was thinking that u didn't post it thank u
Jothi
I was waiting for this recipe raji was thinking that u didn't post it thank u
raju
oh tks..... for the recipe........also i request to add recipe of American copsy and chines chops y........
Sandhya Khattri
Perfect recipe with tempting clicks
Sangeetha M
Wow...so tempting veg balls manchurian gravy...i wanted to try this since long time...now you tempted me to try it rt away 😉 simply inviting pics..love it!
kochu
Thankss and nice recipe
kochu
This comment has been removed by the author.
Aysha Dileen
Mouth watering and beautiful presentation.Loved the sauce effect and looks so good.I am sure it will taste the best.
Samyuktha Ganesh
Looks yummy.....
Hamaree Rasoi
Delicious and lovely looking veg manchurian.Simply drooling over here. Excellent preparation.
Deepa
Anonymous
Ah! when are you inviting me to your house 😉
Vanamala Hebbar
I do make this in the weekends...Looks lovely bright pics
M D
This looks so delicious. I love all your photographs. They are so crisp and beautiful!
Stephen Coles-Janess
Nice but can someone tell me what type of beans? or doesn't thanks!
nandoos Kitchen
wow! nice colour of manchurian. Lovely dish
Rakshatha R SHETTY
[email protected] watering.Definitly i will try..
Shama Nagarajan
yummy inviting gravy
Beena Chawla
Awesome,will definetly try,thanks,lovely pics,really temting
ShravsCookBookBlog
its more delightful than the restaurant one
VineelaSiva
It looks very yummy and inviting.
SHARMILEE J
Just tempting me to grab that manchurian ball from the screen..looks appealing!!
Sony P
Nice recipe and all clicks are awesum!!
Nirmala Devi
Tried this yesterday but it didnt turn out well. as soon as i added the corn flour the gravy became like halwa consistency. can u guide me waht cud be wrong.
Raks anand
Add less corn flour, little more water.
vaishnavi g
fab..I am just loving this website...step by step u explained well...thanks dear....
Balraj Singh
Maja aa gaya muuhhhh....
Charu Mathy
hi raks thank you for the wonderful dish i tried this recipe along with veg fried rice for lunch today.but sum how Manchurian is dominated by tanginess what could be the reason for that?
Raks anand
Tanginess in this recipe is from Soy sauce. So adjust it accordingly.
Mahalakshmi Sathiamoorthy
Its really yummy menu
Mahalakshmi Sathiamoorthy
Wow...its really yummy to look nd mouthwatering....u ve explained it in easy steps...will try it out definitely and let u knw
Mahalakshmi Sathiamoorthy
Yummy one
Nivita
I'm surely going to try this recipe!
Btw, it's corn flor the same as cornstarch
Raks anand
Yes
sandhya
Instead of using ready-made chilli sauce, can i grind few dry red chillies into paste using some water and add them? Will it compromise on the taste of the gravy?
Raks anand
Yes, coz, store bought sauce is sweet, and gives a glossy look too.
geetika chaudhary
Please suggest if I can prepare this dish and referigerate for 2-3 days and then warm it before serving?
Raks anand
1 days is fine,, 2-3 days means may be not.
geetika chaudhary
Hi Raks, can i freeze manchurian balls in a sealed plastic bag a week before and add them to fresh cooked gravy just before serving?
Madhuri Sm
This is my first comment in food blogs... i tried the manchurian... thank u 4 the wonderful reepie..
Sudha
Hi raks I tried veg Manchuria tried today it comes out good.
ba nu
Hi raks may I kindly ask if the soya sauce is dark thick soya sauce or light thin soya sauce. Thks much
Raks anand
I used thin.
mounika reddy
Can we add potato
Raks anand
It wont be the same taste.
Unknown
Hi, Ive been trying some of your recipes for sometime now and it has turned out well mostly. Thanks for sharing these wonderful recipes. May I know what kind of beans used in this recipe?
Raks anand
French beans
Punita Khanna
Hi,
I need to know the brand name of all sauces u used in this recipe.
I want to make this dish for my Son birthday party so if I put balls before it can suck all the gravy
Could be gravy remain less after that.
Can u guide me on this
I should make more thin gravy or I should not use cornflour?
I can't put balls at last minute.
Have to put them before & serve.
Pls suggest me on this.
Thanks,
Punita
Raks anand
Lee kum kee soya sauce in singapore, maggi chilli sauce. If you make the gravy slightly watery, it will get to right consistency later.
Punita Khanna
Thanks for the help.so I should add cornflour or no?
If I keep gravy little watery so by adding cornflour still the gravy consistency will b fine?
Raks anand
Yes you should add corn flour for the shine as well as taste. Just add more water as needed.
Durga Shivvanshi
For a long time i m waiting for a perfect Manchurian recipe here i found it..thanku raks anand ji... Very simple n easy method.. I vl surely try it
Malathy Srinivasan
Hi, every time I try this the balls jus separate. So, what could be the mistake?
Raks anand
Balls bread for two reasons. One- More vegetables, less flour. Two - Cutting the veggies too big.
nidhi
Hello mam
I tried this recipe today and it really turned well. My Dad just loved it.
Thank you so much for sharing such an amazing recipes.
sugan nsk
Can u tell me what can i replace instead of soya sauce
Raks anand
Vinegar and ordinary sauce.
Hema
Absolutely best recipe! Came out so good! My hubby said this is better than hotel manchurian 🙂
Smart Living
tried it and came out very well.
Raks Kitchen
Thank you
Renu
Hi Raks, I made this kofta curry. U have to change kofta ingredients for menda flour from 1/2cup to 2-3 tbsp because 1/2cup flour spoiled my efforts and dish because kofta were doughy and chewy then taste of vegs . Kofta tasted dough only. Very disappointed. People who gave good comments I wonder if they really made this dish following flour measurement.
Raks Anand
Hi, Thank you for the feedback. Sorry about your experience. I usually write what I make as I am keen in providing the right measurements. Since you have told, I will definitely notice next time and correct if I am wrong.
But you can also check the cup measurements I am using - cup measurements
Also note that, the water content also plays an important role. If the batter is too thick, you might end up in hard and chewy balls.
Pranav
Yummy veg manchurian. May i know, which brand vinegar you have used? One more qn, rice vinegar or white vingar? I would like to try this recipe. Thank you.
Raks Anand
Heinz white vinegar. Not rice vinegar. So let know the feedback 🙂