Veg Manchurian Dry

Rain plus something hot, that’s my tongue crave everytime !! So today I decided to fulfill my cravings with “Veg Manchurian”

Veg Manchurian Dry is an amazing flavourful starter, it can be found in many Chinese restaurants in India.

For this recipe chopping the vegetables is little time consuming because we need finely chopped veggies , so you can use chopper or food processor.

Let’s start

Ingredients for Manchurian balls

  1. Finely chopped/grated cabbage
  2. Grated/finely chopped carrot
  3. Finely chopped french beans
  4. Finely chopped spring onions white
  5. Finely chopped capsicum
  6. Corn starch 2tsp
  7. All purpose flour 2tsp
  8. Ginger and garlic paste
  9. Salt to taste
  10. Oil for deep fry
  11. Water to mix

For Manchurian sauce

  1. Finely chopped garlic 10 to 15
  2. Finely chopped ginger 1inch
  3. Spring onion greens chopped
  4. 2 Green chillies chopped
  5. 1 white onion chopped
  6. 1tsp coriander leaves chopped
  7. Pepper powder 1tsp
  8. 1tsp soy sauce
  9. 2tsp tamoto sauce
  10. 2tsp red chilli sauce
  11. 1tsp rice vinegar
  12. 1/4 tsp corn starch(optional)
  13. Salt as per taste


Take all the ingredients that mentioned above for Manchurian balls, add little by little water and mix well till you get dough consistency.

Take a small portion of dough and give a round shape. Repeat the process for remaining dough.

Now heat the oil in a medium flame and deep fry the balls  fry for 10min and keep aside, then again heat the oil in high flame and deep fry the same balls again for 5min so that you get perfect golden brown colour.

Now for the gravy, add oil once its heated add onion, spring onion , chopped ginger, garlic. fry for 2min.

add 1tsp corn flour starch to thicken the gravy (if required)

Add the manchurian balls to the  gravy and toss gently to coat them with the sauces. Cook for a couple of minutes then garnish with spring onions and chopped coriander leaves.

Then add all the sauce and vinegar mix well.

then garnish with spring onions and coriander leaves.

Serve hot just like that or with fried rice or schezwan rice.

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