Vegetable Manchurian Recipe- Easy Indo-Chinese Fried Balls

Last Updated on 4 months by Neha Deshmukh

Vegetable Manchurian Recipe: Easy Indo-Chinese Fried Balls

Introduction

Oh, Vegetable Manchurian! This dish just screams comfort food, doesn’t it? It’s one of those recipes that instantly transports me back to childhood, to bustling street food stalls and family gatherings. I first made this myself when I was trying to recreate those flavors, and honestly, it’s become a family favorite. It’s the perfect blend of crispy, savory, and slightly sweet – a true Indo-Chinese delight! And the best part? It’s surprisingly easy to make at home. Let’s get cooking!

Why You’ll Love This Recipe

This Vegetable Manchurian recipe is a winner for so many reasons. It’s packed with healthy veggies, incredibly flavorful, and has a satisfyingly crispy texture. Plus, it’s a fantastic way to get the whole family involved in the kitchen. It’s a crowd-pleaser, perfect for parties, or just a cozy night in. And honestly, who doesn’t love a good excuse to enjoy some delicious, homemade fried goodness?

Ingredients

Here’s what you’ll need to whip up this amazing Vegetable Manchurian:

• ½ cup finely chopped red cabbage
• ½ cup grated carrot
• ½ cup finely chopped capsicum (bell pepper)
• ½ cup finely chopped French beans
• ½ cup finely chopped spring onions (separate some for garnish!)
• 2 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• ½ teaspoon black pepper powder
• ½ teaspoon salt
• 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup
• 2-3 teaspoons red chili sauce (adjust to your spice preference!)
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1-1½ tablespoons oil (for deep frying)
• 4 tablespoons chopped spring onions
• 1 tablespoon finely chopped ginger
• 1 tablespoon finely chopped garlic
• 2 finely chopped green chilies
• ½ cup finely chopped capsicum (bell pepper)
• ½ teaspoon black pepper powder
• ½-1 teaspoon sugar
• 1 teaspoon rice vinegar

Ingredient Notes

Let’s talk ingredients for a sec! Cornstarch is key here. It’s what gives the vegetable balls that lovely crispy exterior and helps them hold their shape. Don’t skimp on it!

Now, about that red chili sauce… I like to use a medium-hot variety, but feel free to adjust the amount depending on how much spice you can handle. Some brands are spicier than others, so taste as you go.

And finally, this recipe is a beautiful example of Indo-Chinese fusion cuisine. It takes the best of both worlds – the vibrant flavors of Chinese cooking and the familiar comfort of Indian spices. It’s a match made in foodie heaven!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a large bowl, combine the finely chopped cabbage, carrot, capsicum, French beans, and spring onions. This is where all the veggie goodness starts!
2. Now, add the cornstarch, all-purpose flour, black pepper powder, and salt to the bowl. Mix everything together really well until it all binds together. You want a mixture that holds its shape.
3. Grease your hands with a little oil (this is important!). Then, form the vegetable mixture into compact balls, about 1-inch in diameter.
4. Heat the oil in a deep frying pan or wok over medium-hot heat. Carefully drop the vegetable balls into the hot oil and deep-fry them until they’re golden brown and crispy. This usually takes about 3-4 minutes.
5. Remove the fried balls with a slotted spoon and place them on paper towels to drain off any excess oil.
6. While the balls are frying, let’s make the sauce! In a separate bowl, mix together the soy sauce, tomato ketchup, and red chili sauce. Set this aside.
7. In another small bowl, prepare a cornstarch slurry by dissolving 1 tablespoon of cornstarch in 2 tablespoons of water.
8. Heat a tablespoon of oil in a wok or large pan. Add the chopped spring onions, ginger, garlic, and green chilies. Sauté for a minute or two until fragrant.
9. Pour in the sauce mixture and 1-1½ cups of water. Bring it to a boil.
10. Stir in the cornstarch slurry to thicken the gravy. Simmer for 3-4 minutes, stirring constantly, until it reaches your desired consistency.
11. Season with black pepper powder and sugar. Taste and adjust the seasoning as needed. If the gravy is too thick, add a little more water.
12. Gently add the fried vegetable balls to the sauce and toss to coat them evenly.
13. Finally, add the rice vinegar and give it one last toss.
14. Garnish with spring onion greens and serve hot with fried rice or noodles!

Expert Tips

• Don’t overcrowd the pan when frying the vegetable balls. Fry them in batches to ensure they get crispy and evenly cooked.
• Make sure the oil is hot enough before adding the balls. If it’s not hot enough, they’ll absorb too much oil and become soggy.
• Taste the sauce as you go and adjust the seasoning to your liking.

Variations

• Vegan Adaptation: Simply ensure your soy sauce and chili sauce are vegan-friendly.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend instead of regular all-purpose flour.
• Spice Level Adjustments: My friend, Priya, loves things really spicy, so she adds a pinch of cayenne pepper to the sauce. Feel free to experiment!
• Festival Adaptations: These make fantastic snacks for Diwali or even a fun addition to a Chinese New Year spread!

Serving Suggestions

Vegetable Manchurian is traditionally served with fried rice or noodles. But honestly, it’s delicious with just about anything! A simple side of steamed rice also works beautifully.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The balls might lose a little of their crispness, but they’ll still be delicious!

FAQs

• What is the best oil for deep frying Vegetable Manchurian? Vegetable oil, canola oil, or peanut oil are all good choices.
• Can I make the sauce ahead of time? Absolutely! You can make the sauce a day or two in advance and store it in the refrigerator.
• How can I prevent the vegetable balls from breaking apart during frying? Make sure the mixture is well-bound and that you grease your hands well before forming the balls. Also, don’t overcrowd the pan.
• What can I substitute for rice vinegar? White vinegar or apple cider vinegar can be used as a substitute, but rice vinegar has a milder, more nuanced flavor.
• Is it possible to bake the vegetable balls instead of frying? Yes, you can! Preheat your oven to 200°C (390°F) and bake the balls for about 20-25 minutes, flipping halfway through. They won’t be as crispy as fried ones, but still tasty.