Veg Manchurian Recipe | Dry Mixed Vegetable Manchurian

Veg Manchurian is a widely popular Indo-Chinese dish across India. This dish is made of deep fried mixed vegetable dumplings tossed in Chinese sauces.

Dry Vegetable Manchurian is a very popular recipe across India. It can be found in many Indian restaurants and is commonly served in parties. It is also a very popular street food and spicier version of the dish are available on many road side stalls.

Vegetables used for veg manchurian

Most commonly Veg Manchurian dumplings are made of cabbage, carrots & spring onion. You can add other other vegetables like beans, onions, capsicum (bell pepper), cauliflower etc. as per your choice.

Serving suggestions

This recipe is for a dry variation of vegetable manchurian. It can be enjoyed as a snack/appetizer or can be served on the side of noodle and fried rice dishes like Veg Hakka Noodles, Veg Fried Rice or Schezwan Fried Rice.

To make Dry Veg Manchurian at home follow the detailed step by step recipe with photos posted below.

See more related recipes like:

• Gobi Manchurian
• Baby Corn Manchurian
• Idli Manchurian
• Veg Spring Rolls
• Veg Momos
• Veg Fried Momos

Suggested recipe collections :

• Carrot Recipes | List of 30 Indian Gajar Recipes
• Indo Chinese Recipes | 15 Veg Indian Chinese Dishes

Dry Mixed Vegetable Manchurian

Dry Veg Manchurian is an Indo-Chinese dish made of deep fried mixed vegetable dumplings tossed in spicy Chinese sauces.

3 from 1 vote

Recipe Info

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings 4

Category Snacks

Cuisine Indian

Ingredients For Dry Mixed Vegetable Manchurian

  

For the Manchurian Balls

• 1 Cup Green Cabbage (Patta Gobi) shredded
• 1/2 Cup Carrot (Gajar) shredded
• 1/4 Cup Green Capsicum (Bell Pepper / Shimla Mirch) finely chopped
• 1/2 Cup Onion finely chopped
• 1/4 Cup Spring Onions finely chopped
• 1/2 Tablespoon Ginger-Garlic Paste
• 2 Tablespoon Cornstarch or Cornflour
• 1/4 Cup All purpose Flour (Maida)
• 1 Teaspoon Salt or to taste
• 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
• 1 Teaspoon Soy Sauce
• 1 Cup Cooking Oil for frying

For the Gravy

• 3-4 Cloves Garlic
• 1 Inch Piece of Ginger
• 1-2 Green Chillies finely chopped
• 1/2 Cup Onion finely chopped
• 1/2 Cup Spring Onion finely chopped
• 1 Teaspoon Cornflour
• 1 Teaspoon Soy Sauce
• 1 Teaspoon Chilli Vinegar
• 2 Teaspoons Green Chilli Sauce
• 1 Teaspoon Red Chilli Sauce
• 1/2 Teaspoon Salt or to taste
• 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
• 2 Teaspoons Cooking Oil

Step By Step Instructions for Dry Mixed Vegetable Manchurian

 

Preparing the manchurian balls

• Finely chop or grate cabbage, carrot, onion, capsicum (bell pepper) & spring onions and combine them in a bowl. It is best to squeeze out all the water from the vegetables after chopping them, otherwise too much water will make it difficult to make manchurian balls.
  1 Cup Green Cabbage (Patta Gobi), 1/2 Cup Carrot (Gajar), 1/4 Cup Green Capsicum (Bell Pepper / Shimla Mirch), 1/2 Cup Onion, 1/4 Cup Spring Onions
  
• Add ginger-garlic paste, salt, pepper and soy sauce. Take care not to add too much of salt because soy sauce already has some in it.
  1/2 Tablespoon Ginger-Garlic Paste, 1 Teaspoon Salt, 1/2 Teaspoon Black Pepper Powder (Kali Mirch), 1 Teaspoon Soy Sauce
  
• Add all purpose flour (maida) and corn flour / cornstarch.
  1/4 Cup All purpose Flour (Maida), 2 Tablespoon Cornstarch or Cornflour
  
• Mix all the ingredients well. If the mixture looks too wet, you can add some more all purpose flour to absorb the excess water.
  
• Form small balls from the mixture and fry them in hot oil on medium heat. Do not keep the heat high, otherwise they will turn dark from the outside, but will not be properly cooked from the inside.
  
• Make sure that the oil is sufficiently hot before adding the the balls otherwise they will start to break. Also, do not let the vegetables sit for too long after mixing the ingredients otherwise they will start to leave water and you will not be able to make balls. It is best to keep making the balls and frying them simultaneously.
  
• Fry one side till it turns golden brown and then gently flip them over to fry the other side. Then turn the heat to high and fry for a little while to make them crispy.
  
• Remove the balls from the oil and place them on an absorbent paper to drain the excess oil.
  

Preparing the gravy

• Now for the gravy, heat 2 tbsp oil in a pan. Add finely chopped garlic, ginger and green chilli and roast them.
  3-4 Cloves Garlic, 1 Inch Piece of Ginger, 1-2 Green Chillies
  
• Add onions & spring onions and fry them on high heat till they turn golden brown.
  1/2 Cup Onion, 1/2 Cup Spring Onion
  
• Then add soy sauce, vinegar, green chilli sauce, red chilli sauce, salt & pepper.
  1 Teaspoon Soy Sauce, 1 Teaspoon Chilli Vinegar, 2 Teaspoons Green Chilli Sauce, 1 Teaspoon Red Chilli Sauce, 1/2 Teaspoon Salt, 1/2 Teaspoon Black Pepper Powder (Kali Mirch)
  
• You can add 1 teaspoon corn flour to thicken the gravy if required.
  1 Teaspoon Cornflour
  
• Add the manchurian balls to the gravy and toss gently to coat them with the sauces. Cook for a couple of minutes.
  
• Dry Veg Manchurian is ready. Serve it hot as an appetizer garnished with spring onion greens or with other Indo-chinese dishes like rice and noodles.
  

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