Veg Manchurian Recipe, How to make Vegetable Manchurian Recipe

When I shared the Veg Fried Rice recipe yesterday, it was only natural that I come up with the veg manchurian recipe/vegetable manchurian recipe today. For me, all kind of fried rice recipes go hand in hand with some kind of manchurian recipe, whether it is veg manchurian, chicken manchurian or even cauliflower manchurian. The fried rice just looks so incomplete without the manchurian recipe.

I love the indo-chinese cuisine. It is a very versatile cuisine where we get to test and experiment with the flavors as we like.  You would find as many variations to the manchurian recipes as there are regions in India. As I shared the veg fried rice, so let me follow it up with the veg manchurian recipe. It is my take on making the manchurian recipe. I love adding the red chilli sauce and the tomato sauce. I love the spicy and tangy flavors that we get out of it. Let me know what is your method of making the manchurian recipe

How to make the veg manchurian recipe

Veg Manchurian Recipe

A simple and delicious veg manchurian recipe that goes well with any kind of fried rice.

5 from 1 vote

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Course: Vegetarian

Cuisine: Indo-Chinese

Keyword: indo-chinese recipe, veg manchurian

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 4 people

Calories: 427

Author: Fareeha

What You Need:

FOR MAKING THE VEG MANCHURIAN BALLS

• 1 cup carrot, grated
• 1 cup cabbage, finely shredded
• 1/2 cup capsicum/bell pepper, finely chopped
• 1/4 cup spring onion, green stems, finely chopped
• 1/2 tsp freshly crushed black pepper or black pepper powder
• 2 tbsp all purpose flour/maida
• 2 tbsp cornflour
• salt to taste
• oil for frying

FOR MAKING THE SAUCE

• 2 tbsp oil
• 2 tbsp onion or spring onion, white part
• 1 tbsp ginger, finely chopped
• 1 tbsp garlic, finely chopped
• 2 tbsp chopped carrot
• 1 tbsp corn flour dissolved in 2 tbsp water
• 2 tsp red chilli sauce
• 2 tbsp tomato sauce
• 1/2 tbsp soya sauce
• 1/2 tbsp vinegar
• 1 or 1.5 cup water or vegetable stock
• 1/2 tsp freshly crushed black pepper or black pepper powder
• salt to taste
• 1 tsp sugar
• some chopped spring onion/scallion greens for garnishing

How To Make:

• METHOD FOR MAKING THE VEG MANCHURIAN BALLS
• Take a bowl and mix grated carrot, shredded cabbage, capsicum/bell pepper, spring onion, black pepper and salt. Set aside for 15 minutes. Now squeeze out the water from the vegetable as much as possible.
• Mix in the corn flour and all purpose flour/maida. Mix well and shape into small round balls.
• On medium heat shallow fry or deep fry the balls until they are golden brown.
• Drain from oil onto kitchen paper and set aside while you prepare the manchurian sauce.
• METHOD FOR MAKING THE VEG MANCHURIAN SAUCE
• Heat oil and fry the onions on high heat for a minute.
• Add the chopped ginger and garlic, carrot and fry for a further 30 secs.
• Add water or vegetable stock and cook till it gives a boil.
• Add soy sauce, red chilli sauce, tomato sauce and crushed black pepper. Mix well and let the sauce simmer for a couple of minutes.
• Add the cornflour paste to thicken the sauce.
• Add vinegar, salt, sugar and the fried balls.Let it simmer for a minute.
• Serve the veg manchurian hot garnished with spring onion.

Recipe Notes

If you prefer a thin sauce, add more veg broth or water. If you like a thick consistency, add a few teaspoons of corn flour paste.
Always fry the veg manchurian balls on medium heat.
You can add in the vegetables of your choice including celery, beans etc.
Remember to squeeze out water as otherwise the veg balls will fall apart while frying

Nutrition Value: (estimates)

Calories: 427kcal | Carbohydrates: 14.5g | Protein: 1.9g | Fat: 41.2g | Saturated Fat: 5.4g | Sodium: 761mg | Potassium: 249mg | Fiber: 2.4g | Sugar: 4.2g | Calcium: 30mg | Iron: 0.9mg

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