About veg manchurian recipe
Veg Manchurian is an Indo-Chinese dish made by combining various vegetables. It is very delicious to eat. It can be made in two ways: Gravy Manchurian, which can be served with fried rice or steamed rice, and Dry Manchurian, which is usually served as a snack. Both recipes have their own unique taste. Here, I have explained the recipe for Manchurian step by step.
By following this, you can easily make a very tasty Manchurian recipe at home. In the gravy Manchurian recipe, a sauce or gravy is prepared, and then vegetable-based fried balls are added to it. The flavor of the Manchurian sauce is a mix of sour, sweet, and spicy. The taste of Veg Manchurian is so delicious that many similar Manchurian recipes are made across India.
There are several popular dishes like Gobi Manchurian, Paneer Manchurian, and Mushroom Manchurian. Here, I have shared some tips and tricks along with photos, which will not only help you make the perfect Manchurian but also allow you to enjoy the restaurant-style taste at home. For those who avoid non-veg, the Veg Manchurian recipe can be an excellent alternative.
In this recipe, you can use any type of vegetable according to your preference, but make sure that all the vegetables are finely chopped so that the mixture can bind well and form perfect balls. Lastly, I kindly request you to click on my other recipes if you liked this one.
Subtitle
About veg manchurian recipe
Ingredients
How to make veg manchurian recipe
Tips
Ingredients
For the Manchurian Balls:
All-purpose flour (Maida) – 1 tablespoon
Cornflour – 2 tablespoons
Cabbage – 1/4 cup
Cauliflower – 1/4 cup
Carrot – 1
Capsicum (Bell pepper) – 1
Beans – 5-7
Black pepper powder – 1 teaspoon
Salt – to taste
Ajinomoto – 1/4 teaspoon
Green chilies – 2-3
Oil – for frying
For the Manchurian Sauce:
Oil – 1 tablespoon
Ginger-garlic and onion paste – 1 cup
Green chilies – 2
Chilli garlic sauce – 2 tablespoons
Soy sauce – 1 tablespoon
Tomato sauce – 2 tablespoons
Vinegar – 1/2 teaspoon
Black pepper powder – 1/2 teaspoon
Salt – to taste
Cornflour – 1 1/2 tablespoons
Water
How to make veg manchurian recipe
Grate the cabbage and squeeze out the excess water. In a bowl, add grated cauliflower, carrot, beans, green chilies, and capsicum. Add black pepper powder, ajinomoto, salt, all-purpose flour (maida), and cornflour, and mix well to form a dough-like consistency. Heat oil in a pan. Take small portions of the mixture and shape them into small Manchurian balls. Roll them in dry maida (flour). Fry the balls in hot oil on medium heat until they turn golden brown and crispy. Remove the fried Manchurian balls onto a plate. The Manchurian balls are now ready! Let’s move on to preparing the sauce.
Manchurian sauce
Heat oil in a pan. Once the oil is hot, add the onion, garlic, and ginger paste. Cook for 2-3 minutes. Add green chilies and cook until the paste turns slightly brown. Now add soy sauce, tomato sauce, chili garlic sauce, black pepper powder, salt, and vinegar. Mix everything well. Add 2 cups of water and a cornflour slurry. Stir to combine. Bring the mixture to a boil on high heat for 1-2 minutes. Once the gravy is boiling, add the Manchurian balls to the gravy. Cover and cook for 5-10 minutes. Once the gravy thickens, turn off the gas. Garnish with chopped green onions and serve the delicious Veg Manchurian hot.
Tips
Cornflour slurry helps in controlling the thickness of the Manchurian gravy. You can adjust the amount based on how thick or thin you want the gravy.
You can choose vegetables for the Manchurian balls as per your preference. Some common options are cabbage, carrot, beans, and bell peppers.
The spiciness of the Manchurian sauce really boosts the overall flavor. Adjust the spice level based on your liking.
If you don’t have cornflour, you can use arrowroot powder as an alternative to thicken the sauce.
If you face trouble in binding the dough for the balls, add a little water from the grated cabbage. If the dough becomes too wet, add a little more flour to bind it properly.
Always add the Manchurian balls to the gravy just before serving to ensure they stay crispy and do not become soggy.
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