Dry Veg Manchurian
Crispy fried vegetable balls tossed in a tangy, savory, and slightly spicy Manchurian sauce. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a special evening snack.
For 4 servings
Prepare the Vegetable Balls
- In a large mixing bowl, combine the finely chopped cabbage, grated carrot, french beans, and spring onion whites.
- Add 0.75 tsp of salt, mix well, and let it rest for 10 minutes. This will help release water from the vegetables.
- After 10 minutes, firmly squeeze the vegetable mixture with your hands to remove as much water as possible. Discard the water. This step is crucial for crispy balls.
- To the squeezed vegetables, add ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, all-purpose flour, and 4 tbsp of corn starch.
- Mix gently until everything is just combined to form a firm, dough-like mixture. Do not overmix or knead.
Fry the Manchurian Balls
- Heat 2 cups of oil in a kadai or deep pan over medium heat. The oil is ready when a small piece of the mixture dropped in sizzles and rises to the top.
- Lightly grease your palms and shape the mixture into small, smooth, lemon-sized balls (about 1.5 inches in diameter).
- Carefully slide the balls into the hot oil, frying in batches of 5-6 to avoid overcrowding.
- Fry for 5-7 minutes, turning them occasionally, until they are deep golden brown and crisp on all sides.
- Remove the fried balls with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Prepare the Manchurian Sauce
- In a small bowl, whisk together 2 tbsp soy sauce, red chili sauce, rice vinegar, tomato ketchup (if using), sugar, 0.25 tsp black pepper powder, and 0.25 tsp salt. Set aside.
- In another small bowl, mix 1 tbsp of corn starch with 1/4 cup of water to create a smooth, lump-free slurry.
- Heat 2 tbsp of sesame oil in a large wok or pan over high heat. Once the oil is shimmering, add the chopped ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant.
- Add the cubed onion and capsicum. Stir-fry for 1-2 minutes until they are slightly tender yet still crisp.
- Pour in the prepared sauce mixture and bring it to a simmer.
Combine and Serve
- Give the corn starch slurry a quick stir and pour it into the wok. Cook for about 1 minute, stirring continuously, until the sauce thickens and turns glossy.
- Immediately add the fried Manchurian balls and half of the chopped spring onion greens to the wok.
- Toss everything gently but quickly for 30-45 seconds to coat the balls evenly with the sauce. Do not overcook, as the balls will lose their crispiness.
- Turn off the heat. Garnish with the remaining spring onion greens.
- Serve hot immediately as an appetizer.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy Manchurian balls, you can double-fry them. Fry them once until light golden, remove, and then fry again in hotter oil just before tossing in the sauce.
- 2Do not add any water to the vegetable ball mixture. The moisture from the vegetables is sufficient.
- 3Stir-fry the sauce ingredients on high heat to get that characteristic smoky 'wok hei' flavor.
- 4To save time, you can prepare and fry the vegetable balls in advance. Reheat them in an air fryer or oven before tossing them in the freshly made sauce.
- 5Adjust the amount of red chili sauce and green chilies to suit your preferred spice level.
Adapt it for your goals.
Healthier Version
Instead of deep-frying, bake the Manchurian balls at 200°C (400°F) for 20-25 minutes, or until golden and crisp. You can also use an air fryer at 180°C (350°F) for 15-18 minutes.
Gluten FreeGluten-Free
Replace the all-purpose flour with rice flour or a gluten-free all-purpose blend. Use tamari instead of soy sauce.
Add ProteinAdd Protein
Add 1/2 cup of grated paneer or crumbled firm tofu to the vegetable mixture for a protein boost.
Different VegetablesDifferent Vegetables
Feel free to use other vegetables like finely chopped mushrooms, bell peppers, or cauliflower in the Manchurian balls.
Why this is on our healthy list.
Rich in Vegetables
This dish is packed with vegetables like cabbage, carrots, and capsicum, which provide essential vitamins, minerals, and dietary fiber.
Source of Antioxidants
Ingredients like ginger, garlic, and fresh vegetables are good sources of antioxidants, which help protect the body against cellular damage.
Boosts Flavor without Excess Fat
The use of aromatic ingredients like ginger, garlic, and soy sauce provides a rich, umami flavor, reducing the need for high-fat creams or butter.
Frequently asked questions
The key is to squeeze out as much water as possible from the chopped vegetables before mixing in the flours. Also, toss the fried balls in the sauce just before serving and serve immediately.