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Veg Manchurian

Chopsticks lifting tofu and vegetables from a bowl of stir-fried noodles

Veg Manchurian is the dish that made Indo-Chinese food famous. Crisp vegetable balls are tossed in a sticky, tangy sauce of soy, garlic, chilli and vinegar. It is a favourite at weddings, street stalls and restaurant menus across India, and it is easy to make at home.

Why You Will Love This Veg Manchurian

  • Crunchy outside, tender inside, coated in a bold sauce
  • Made with everyday vegetables like cabbage and carrot
  • Works as a party starter or as a gravy dish with fried rice

Ingredient Notes

Cabbage and carrot: Grate them finely and squeeze out all the water. Cornflour and flour: These bind the mixture and create the crisp coating. Soy sauce, chilli sauce and vinegar: The classic trio that gives Manchurian its sweet, sour and spicy character.

Tips for Crisp Balls

Dry mixtures make firm balls, so squeeze the cabbage well. Fry at 180 C in small batches so the oil stays hot, then drain on paper towels. Toss the balls in the sauce only when you are ready to serve, because they soften as they sit.

Serving and Variations

Serve hot as a starter with spring onion garnish. For a gravy version, double the sauce and add extra water, then enjoy it with fried rice or hakka noodles.

Frequently Asked Questions

Is Veg Manchurian a Chinese dish?

It is an Indo-Chinese dish created in India, inspired by Chinese cooking techniques and flavours but adapted to Indian tastes with ingredients such as soy sauce, chilli and garlic.

How do I keep the vegetable balls crisp?

Squeeze out as much moisture as possible from the grated vegetables, bind with a little corn flour, and fry in hot oil in small batches. Toss them in the sauce only just before serving.

What is the difference between dry and gravy Manchurian?

Dry Manchurian has a thick, sticky coating of sauce, while the gravy version has a looser sauce thickened with corn starch, which pairs well with fried rice or noodles.

Can I bake or air fry the balls instead?

Yes. Brush or spray them with oil and bake or air fry until golden. They will be lighter, though slightly less crisp than deep-fried balls.

Which vegetables work best?

Cabbage, carrot and spring onion are the classic choices. Finely grated vegetables bind better and fry more evenly.

Can I make it ahead?

Fry the balls ahead and keep them airtight. Make the sauce fresh and combine just before serving so the balls stay crisp.

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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 180  C
Servings: 4
Estimated Cost: 5
Calories: 200
Best Season: Spring, Summer, Fall, Winter
Dietary: Dairy-Free, Eggless, Nut-Free, Vegan, Vegetarian
Description
Veg Manchurian is an Indo-Chinese street food classic: crisp golden vegetable balls tossed in a glossy, tangy, garlicky soy sauce. The balls are made from grated cabbage and carrot bound with cornflour, fried until crunchy and coated at the last minute so they stay crisp. This recipe gives exact measurements for the balls and the sauce, so you can recreate the takeaway favourite at home.
Ingredients (makes about 20 balls, serves 4)
    For the Vegetable Balls
  • 2 cups white or green cabbage, finely grated (about 200 g; squeeze it very dry in a clean cloth, as excess water is the main reason balls fall apart)
  • 1 medium carrot, grated (about 80 g; use the fine side of the grater so it binds well)
  • 2 tablespoons spring onion greens (finely chopped; the dark green tops add freshness and colour)
  • 1 tablespoon ginger-garlic paste (freshly made if possible; use half for the balls and keep half for the sauce)
  • 1/4 cup cornflour (cornstarch) (binds the balls and makes them crisp)
  • 1/4 cup all-purpose flour (plain flour) (adds structure so the balls hold their shape)
  • 1/2 teaspoon salt (adjust to taste, as the soy sauce is also salty)
  • 1/4 teaspoon freshly ground black pepper (white pepper is a traditional alternative)
  • 2 cups neutral oil, for deep frying (sunflower, rapeseed or vegetable oil; about 500 ml in a deep, narrow pan)
    • For the Manchurian Sauce
  • 2 tablespoons dark or regular soy sauce (gives the sauce its colour and savoury depth; use tamari to make it gluten-free)
  • 1 tablespoon red chilli sauce (a mild, tangy Indo-Chinese style chilli sauce; adjust for more or less heat)
  • 1 tablespoon white vinegar (adds the signature tang; rice vinegar is a gentler alternative)
  • 1 teaspoon sugar (balances the sourness and heat)
  • 1/2 cup water (use cold or room temperature water)
  • 1 tablespoon cornflour (cornstarch) (mixed with 2 tablespoons cold water to make a smooth slurry; thickens the sauce so it clings to the balls)
  • 1 tablespoon spring onion greens (finely chopped, to garnish just before serving)
Instructions
  1. 1
    Squeeze the Cabbage DryPut the 2 cups of finely grated cabbage in the centre of a clean tea towel or muslin cloth. Gather the corners, twist and squeeze hard over the sink for 1 to 2 minutes until no more water drips out. The cabbage should feel damp and crumbly, not wet.
    Tip: Removing the water is the secret to firm, crisp balls. Squeezing more than you think you need is almost always right.
  2. 2
    Prepare the Other VegetablesGrate the carrot on the fine side of the grater and finely chop the spring onion greens. Divide the 1 tablespoon ginger-garlic paste into two equal portions of 1 1/2 teaspoons each: one goes into the vegetable balls and the other is saved for the sauce.
    Tip: Fine grating helps the carrot bind into the mixture. Set the second portion of paste aside in a small bowl now so you do not forget it later.
  3. 3
    Make the Vegetable MixtureTip the squeezed cabbage into a large bowl. Add the grated carrot, 2 tablespoons spring onion greens, 1 1/2 teaspoons ginger-garlic paste, 1/4 cup cornflour, 1/4 cup all-purpose flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix with your hands for about 1 minute until the mixture holds together when you squeeze a handful.
    Tip: Do not add water. If the mixture is sticky, add 1 tablespoon more cornflour. If it is too crumbly to hold, sprinkle in 1 teaspoon of water.
  4. 4
    Shape the BallsDampen your palms with water and roll the mixture into 20 firm balls, each about the size of a walnut (2.5 cm across). Press each one tightly between your palms so there are no cracks. Place them on a plate and rest for 5 minutes.
    Tip: Wet your palms slightly so the mixture does not stick, and keep re-wetting as you go. Resting lets the flours absorb moisture so the balls hold their shape in the oil.
  5. 5
    Heat the OilPour 2 cups (about 500 ml) of oil into a deep, narrow pan and heat over medium-high heat to 180 C. If you have no thermometer, drop in a pinch of the mixture: it should sizzle at once and rise to the surface within 3 to 4 seconds. Line a plate with paper towels for draining.
    Tip: A deep, narrow pan needs less oil and keeps the temperature steady. Never fill it more than halfway.
  6. 6
    Deep Fry in BatchesCarefully lower 5 or 6 balls into the oil and leave them alone for the first 30 seconds so they set. Fry for 4 to 5 minutes in total, turning gently, until deep golden brown and crisp all over. Lift out with a slotted spoon and drain on paper towels. Let the oil come back to 180 C before the next batch.
    Tip: Do not overcrowd the pan or the oil temperature will drop and the balls will turn greasy and soft. Pale balls mean the oil is too cool, dark brown outsides with a raw centre mean it is too hot.
  7. 7
    Prepare the Sauce IngredientsIn a small bowl, stir 1 tablespoon cornflour into 2 tablespoons cold water until completely smooth. Measure out the soy sauce, chilli sauce, vinegar, sugar and 1/2 cup water so everything is ready, as the sauce comes together in under 3 minutes.
    Tip: Always mix cornflour with cold water. Hot liquid makes it clump instantly.
  8. 8
    Saute the Ginger and GarlicHeat 1 tablespoon of oil in a wok or wide pan over medium-high heat. Add the reserved 1 1/2 teaspoons ginger-garlic paste and stir for about 30 seconds until fragrant but not browned.
    Tip: Garlic burns quickly and turns bitter. If it starts to brown, lift the pan off the heat for a few seconds before going on.
  9. 9
    Build the SaucePour in 2 tablespoons soy sauce, 1 tablespoon chilli sauce, 1 tablespoon vinegar, 1 teaspoon sugar and 1/2 cup water, and bring to a boil, stirring so the sugar dissolves. Taste and adjust.
    Tip: Add a little more vinegar for tang or sugar for sweetness. It will taste stronger than you expect, as it is meant to coat the plain balls.
  10. 10
    Thicken the SauceStir the cornflour slurry again, then pour it into the boiling sauce while stirring. Simmer for 1 to 2 minutes until the sauce turns glossy and thick enough to coat the back of a spoon.
    Tip: Stir the slurry well before adding, as the cornflour sinks to the bottom, and keep stirring so there are no lumps.
  11. 11
    Toss and ServeTurn off the heat, add all the fried balls to the sauce and toss quickly for about 30 seconds until evenly coated. Sprinkle with 1 tablespoon spring onion greens and serve immediately.
    Tip: Toss just before serving so the balls stay crisp. They begin to soften within 10 minutes of meeting the sauce. For a gravy version, double the sauce and add 1 extra cup of water.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 200kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 1.5g8%
Sodium 980mg41%
Potassium 200mg6%
Total Carbohydrate 20g7%
Dietary Fiber 2g8%
Sugars 4g
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
Squeeze the grated cabbage well so the balls hold together. Add the fried balls to the sauce only at serving time to keep them crisp. For gravy Manchurian, double the sauce quantity and add 1 extra cup of water. Serve with fried rice or hakka noodles.
Keywords: veg manchurian, Indo-Chinese, Indian Chinese, cabbage balls
Read it online: https://gettoknow.in/recipe/veg-manchurian/